Spicy Tijuana Hot Dogs

Crazy delicious hot dogs with a nice kick!

Course Main

Cuisine American

Keyword hot dogs, spicy

Prep Time 15

Cook Time 15

Servings

Calories 499kcal

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.

Also great with a few dollops of guacamole or sour cream!