Mexican Street Hot Dogs
Mexican Street Hot Dogs are the kind of meal that gets everyone excited. Beef franks are wrapped in bacon, cooked until crisp, and seasoned with Spanglish Asadero's Taco Seasoning, bringing out the best in every bite and adding a layer of flavor that ties everything together.
These hot dogs aren't just about the bacon and franks, though. They're loaded with pinto beans, Cotija cheese, Pico de Gallo, pickled jalapeños, and a drizzle of crema. Every topping adds something special — some spice, some crunch, some creaminess — together making a hot dog that feels more like a meal.
It's easy to make these your own. Add extra jalapeños for more heat, skip the crema if you're keeping it simple, or pile on more Cotija. Whatever you choose, these are hot dogs that bring people together — great for cookouts, taco nights, or when you just want something a little different.
Mexican Street Hot Dogs are the kind of meal that gets everyone excited. Beef franks are wrapped in bacon, cooked until crisp, and seasoned with Spanglish Asadero's Taco Seasoning, bringing out the best in every bite and adding a layer of flavor that ties everything together.
These hot dogs aren't just about the bacon and franks, though. They're loaded with pinto beans, Cotija cheese, Pico de Gallo, pickled jalapeños, and a drizzle of crema. Every topping adds something special — some spice, some crunch, some creaminess — together making a hot dog that feels more like a meal.
It's easy to make these your own. Add extra jalapeños for more heat, skip the crema if you're keeping it simple, or pile on more Cotija. Whatever you choose, these are hot dogs that bring people together — great for cookouts, taco nights, or when you just want something a little different.
Ingredients
4 Miller’s Beef Franks
4 hot dog buns
4 strips bacon
1 can pinto beans
¼ Cup cotija cheese, crumbled
1 Cup Pico de Gallo
½ Cup pickled jalapeños
Crema
Instructions
Preheat the oven to 400°F.
Wrap a slice of bacon around each hot dog, securing the ends with toothpicks. Sprinkle with Spanglish Asadero Taco seasoning.
Place the bacon-wrapped hot dogs on a baking sheet with a wire rack. Bake for 15–20 minutes, until the bacon is crispy to your liking. Remove from the oven and let cool for 5 minutes before serving.
While the hot dogs cool, toast the hot dog buns in the oven for 2–3 minutes, or until slightly browned.
In a saucepan over medium heat, add the pinto beans and cook for 8–10 minutes, stirring occasionally. Once warm, reduce heat to low to keep warm until serving.
Place the cooled bacon-wrapped hot dogs into the toasted buns.
Top each hot dog with a heaping scoop of warm pinto beans, a generous spoonful of Pico de Gallo, some pickled jalapeños, and a sprinkle of Cotija cheese.
Drizzle crema over the top for extra flavor.
