Spicy Mexican Hot Dog Recipe
Mexican Hot Dog
Make it a Meal
Serve with a giant plate of Ultimate black bean and salsa verde chicken nachos and Mexican Street Corn.
Serve with an ice cold beer or the best ever fresh squeezed margarita.
- 4 100% all beef hot dogs see notes about hot dogs below
- 1 cup Spicy Chunky Guacamole see notes for recipe links
- 1 cup fresh pico de gallo see notes for recipe links
- 1/3 cup Fried jalapeños slices see notes for recipe links
- 12 oz Dark Mexican Beer Like Dos Equis
- 4 Bolillo-style hot dog buns
- Tapatío optional
Pre-heat a grill to 400° to 435° F.
In a saucepan large enough to lay hot dogs flat, bring the beer to a gentle boil. Turn off heat. Once beer has stopped boiling add the hot dogs and cover. Let sit simmering for 3-4 minutes.
Place hot dogs on the 400° - 425° grill. Grill, turning frequently for even cooking, until well charred on the outside.
When the hot dogs are just about done lower heat and quickly grill each bun and set aside.
Add guacamole to the bun, add the hot dog and top with pico de gallo.
Serve with Mexican hot sauce like Tapatío, if desired.
Enjoy with an ice cold beer or margarita.
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DIY + Create
I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar? I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends. We love them and I hope you will too.
Chief Mermaid & Mojito Maker