We recently had a Mexican themed tailgate where we served all types of great mexican/southwestern
influenced food. It was a great hit and allowed me to experiment with some things I normally wouldn’t do at a tailgate party. The Mexican Hot Dog was something I thought would go over like a fart in church but it actually turned out to be the surprise hit of the party! Don’t be put off with the idea of sour cream, just think about the bacon, everything goes better with bacon, it’s kinda like blow.
Mexican Hot Dog
Ingredients
- Hot Dogs – as many as you want – Sabretts or Best suggested
- Buns – a number matching the amount of hot dogs, duh
- Shredded Cheese – look for Mexican blend (cheddar and Jack)
- Bacon – thick cut preferred, as many slices as you have dogs
- Sour Cream
- Pinto beans(optional) enough for the amount of dogs you are making, cans are cheap, don’t sweat it!
Ok, here are the simple directions, keep up!
- Fry the bacon, if doing this on a grill get a cast iron pan or griddle sheet they sell to put on top of a stove, then reserve to the side
- Grill the hot dogs. You can do this while doing the bacon if you aren’t a total spazz
- Heat up the beans (optional if you decide to go with the beans)
- Put a hot dog in the bun along with a slice of bacon, lay some pinto beans in there (optional) sprinkle a little cheese across the top, and squirt some sour cream right down the middle
- Cram it down your pie hole
Give it a try at your next tailgate party, or whenever you are making hot dogs, everyone will love them, including your cardiologist!
