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.
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.
Pour the milk in a large saucepan, place it over medium heat, and let it warm until you see small bubbles forming along the edge of the pan.
In another saucepan melt butter over medium heat. Sprinkle the flour into the melted butter, stirring constantly until a thick paste forms, 1 to 2 minutes.
Slowly pour warm milk into the flour and butter mixture in a steady stream, whisking constantly.
Continue cooking and whisking almost constantly until the mixture thickens considerably, about 5 minutes. Then add the cheese, whisking constantly until it has melted.
Add the Tapatío and stir to combine.
Add tortilla chip to one side of the bun, add hot dog. Then top with guacamole pico de gallo, cheese sauce and grated cheddar cheese.
Serve with Mexican hot sauce like Tapatío, if desired.
Enjoy with an ice cold beer or margarita.