Laden with bacon, beans, grilled onions, tomatoes, and plenty of condiments, the Mexican hot dog has achieved cult status in the West, especially in Phoenix and Tucson. We came up with this recipe for when the craving hits.
1 medium yellow onion, sliced into 1⁄2-in.-thick rounds
1 medium jalapeño chile, stemmed and halved lengthwise
4 banana peppers (aka wax peppers)
2 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoon kosher salt, divided
1 cup loosely packed cilantro leaves and tender stems
1 garlic clove, smashed
2 tablespoons lime juice
4 all-beef hot dogs
4 slices bacon
4 bolillo rolls*, split lengthwise (almost but not quite all the way to ends), or 6-in. pieces of baguette, split lengthwise (leave about 1⁄2 in. of ends uncut)
1/2 cup canned rinsed pinto beans, heated through
1/2 cup chopped tomato
2 tablespoons each yellow mustard and mayonnaise or Mexican crema
How to Make It
Heat a grill to medium (350° to 400°). Toss onion rounds, jalapeño halves, and banana peppers with 1 tbsp. oil and 3/4 tsp. salt. Grill until tender and charred, 4 to 5 minutes per side.
Chop onions and transfer 1/4 cup to food processor (save the rest for topping). Add jalapeño, cilantro, garlic, lime juice, remaining 1/2 tsp. salt, and remaining 1 tbsp. oil. Process until smooth; set salsa aside.
Wrap each hot dog in a slice of bacon. Grill, turning occasionally, until bacon is crisp, about 12 minutes. Grill rolls, cut side down, until lightly toasted, about 30 seconds. Fill rolls with beans and hot dogs, then top with tomatoes, remaining grilled onions, mustard, and mayonnaise. Serve with grilled banana peppers and salsa.
*Find bolillo rolls in grocery stores in areas with large Latino communities or in Latino markets.