I often find inspiration for my next meal in cookbooks. Or on cooking TV shows. Or this time, from a food truck menu. The idea for these spicy Tijuana hot dogs came from the Evil Wiener food truck in Austin, Texas. Their La Revolucion hot dog caught my eye and I had to make my version of it. So I did. This may well be the perfect hot dog. Bacon-wrapped all-beef hot dogs, wrapped in bacon, cooked until crispy. Topped with a classic condiment combo of ketchup, mayo and mustard. Heaped heavily with pico de gallo and finally, a few good hits of hot sauce. Crazy good. Really good.
My hat’s off to the folks that came up with this idea for a hot dog. This is top-tier fantastic stuff here. If you’re stuck in boring hot dog land, get out of it and experience one of the best hot dogs around.
Bacon Woes
I wrapped the hot dogs for my spicy Tijuana hot dogs in bacon. Now, that can get a little tricky if you’re OCD like me. It can be difficult to keep the bacon on the dogs as you turn them to cook the bacon. Well, don’t stress. If some falls off, it’s ok. Just finish cooking it and add it to the buns later. Or if you want to just skip the stress, cook the bacon by itself and add it to the buns as strips or in crumbles. But don’t leave it off, because they add great flavor to these dogs, along with the easy sauce and fresh and spicy pico de gallo.
Man, these are just great hot dogs. One of my all-time favorites for sure!
No Pico, No Sadness
Sometimes I have no problem finding pico de gallo at the store. And then, sometimes I can’t find the ingredients to make it fresh. That means it’s time for a backup plan. You can substitute a chunky salsa in a pinch. You don’t want a thin, watery salsa. If you have to, drain off some of the liquid.
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Also try my delicious blackened chili dogs!
Spicy Tijuana Hot Dogs
Ingredients
- 4 hot dogs or use smoked sausages
- 8 slices bacon
- 4 hot dog buns
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 cup pico de gallo more or less, up to you!
- hot sauce to taste. optional
Instructions
- Note: I prefer to par-cook the bacon ahead of time. This is optional. I will put the bacon on a hot outdoor griddle, on a baking sheet in the oven at 375 F, or in a hot skillet on the stovetop for a few minutes. I do not get the bacon cooked or crispy, but cook it enough so it doesn't take as long to crisp up when I make the hot dogs.
- Preheat your grill (medium-high heat), outdoor griddle (medium-high heat), air fryer (400 F) or stovetop skillet (medium heat).
- Wrap the bacon around the hot dogs. You don't have to get it perfect.
- Cook the hot dogs and bacon until the bacon is done and crispy. The hot dogs are just being reheated as they are already cooked, but you want to fully cook the bacon and get it crunchy. Be careful turning the dogs as the bacon will want to fall off. If some does it's not the end of the world. You can still finish cooking it and add it to the buns later.
- Toast the buns as desired while the hot dogs cook.
- Combine the mayonnaise, ketchup and mustard and divide between the buns. Slather it the full length of the cut-side of the buns. If you want more, make more!
- Add the cooked hot dogs and top with pico de gallo and a few good shakes of hot sauce, if using.
Notes
Nutrition
Nutritional values are approximate.
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