If there is one food that makes me feel like a kid it has to be hot dogs. It could be as simple as mustard or ketchup or as gourmet as you want them to be. Growing up in L.A., there were many trips to the park for picnics and cook-outs and hot dogs were a must. Growing up in a Mexican family and loving tacos and all the fresh toppings that come with that, why not on a hot dog? This is my version of a Sonoran-style hot dog with plenty of fresh, crispy and spicy toppings. Next time you have a hot dog, make it fun and take it up a notch!
Finely chop all of the ingredients for the jalapeño pickle relish. Combine in a small bowl, stir well and taste for salt.
In another bowl, combine all of the ingredients for the corn salsa, stir well to combine, taste for salt. If it’s too dry, add a little more olive oil, cover and set aside.
Take 1 hot dog, add 2 poblano strips to either side, hold in place while you wrap 1 slice of bacon around hot dog. Repeat with remaining hot dogs. Cook on outdoor grill or stove-top grill for 6 to 7 minutes, until bacon is crispy.
This is the fun part, dressing your Mexican-style hot dog! Cut a V cut on top of the roll, add refried beans, mayonnaise, hot dog, top with salsa, relish, hot sauce, or any of your favorite toppings!