L.A. Street Dogs (Mexican Hot Dogs) with Austin Novosad
Scaled Servings: 8 Originally: 8
- 8 hot dogs, jumbo beef, uncured and nitrate free
- 8 bun, stadium
- 1 pound bacon, (2 strips per hot dog)
- 1 red bell pepper, sliced
- 1 onion, sliced
- 4 cut in half, jalapeños, the long way
- Fresh cilantro, washed well & chopped
- Ketchup
- Mustard
- Mayonnaise
Directions
- Prep all dogs by wrapping them tightly in bacon with ends behind dog or slightly tucked in.
- Use your biggest griddle or cast iron pan. Warm it on medium-low.
- Place hot dogs on the griddle and keep them together. Over medium heat, they will cook on one side for 7 minutes before turning.
- Bacon begin crisping and rendering it’s fat. This is when you add all diced peppers and onionsto pan.
- Generously sprinkle veggies with salt and pepper.
- Rotate the dogs, so they are getting crispy on all sides.
- Gently open the buns and toast on the griddle.
- Assemble by placing one bacon-wrapped hotdog inside the bun.
