Wrap hot dogs in bacon, char them crispy, then load with beans, chiles, cheese, and your choice of toppings
Ingredients
For the Hot Dogs:
- 6 hot dogs
- 6 strips bacon, uncooked
- 6 hot dog buns
Pulling It All Together:
- 1 teaspoon Casa M Spice Co Whole Hog
- 1 cup pinto beans, cooked or canned, rinsed, dried, and warmed through
- 1/2 cup canned diced green chiles
- 1 cup pico de gallo
- 1/2 cup cotija cheese, crumbled
- ketchup, Mexican crema, mayonnaise
- diced cilantro, diced onions, and/or mustard (all optional)
Method
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01
Wrap hot dogs in bacon
5 minWrap each hot dog snugly with one strip of uncooked bacon and tuck the ends under. This keeps everything together on the grill and renders the bacon fat right into the meat.
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02
Season with Casa M Whole Hog
1 minSeason both sides of the bacon-wrapped hot dogs liberally with Casa M Spice Co Whole Hog. The seasoning sticks to the moisture and fat, building flavor on every bite.
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03
Grill until bacon crisps
10 minGrill or skillet over medium-high heat until the bacon is cooked through and crispy on all sides — you want that rendered fat and char, not chewy bacon. While they're cooking, warm your buns on the grill grates.
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04
Assemble and load the dogs
3 minNestle each hot dog in its warmed bun, then layer on the warm beans, green chiles, pico de gallo, and cotija. Finish with your condiments of choice—ketchup, crema, mayo—and optional cilantro or onions.
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05
Serve
Eat right away while the dog is hot and the toppings are still fresh. These are best devoured without hesitation.
From Mike's Notebook
Wrap bacon tight around each frank so it stays put on the grill and crisps evenly.
Dry your rinsed beans completely or they'll make the bun soggy before you finish loading.
Toast the bun lightly — it'll hold up to the beans, chiles, and crema without falling apart.