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Mexican Hot Dogs are the most delicious way to eat a hot dog! Loaded with charred serrano peppers, mayonnaise, and a quick pickled jalapeno and tomato pico de gallo. Make them on a grill pan or the outdoor grill!
Mexican-style hot dogs are honestly my new favorite way to consume a hot dog starting from Cinco de Mayo, to 4th of July, all the way through Labor Day.
So basically what I’m trying to say is that you need to grab a few hot dog buns and deviate a little from your usual sweet relish topped dogs, and give these Mexican Hot Dogs a try!
Don’t be surprised when the fam goes back for a second helping!
Ingredients for Mexican Hot Dogs
- White Onions: I like to use white onions for this recipe as they are typically what’s used in Mexican cuisine. Feel free to swap them for red onions or even yellow onion if that’s what you happen to have on hand.
- Roma Tomatoes: Chop the tomatoes up finely. You can even toss the onions, tomatoes, and jalapenos into a veggie dicer to make things quick and easy.
- Pickled Jalapeños: I like to use either homemade pickled jalapenos or the stuff that comes in a jar (preferably mild to medium heat). Whatever I have on hand. You’ll also need a bit of the pickling liquid to dress the salsa with. If you don’t have either of those, soak freshly sliced jalapenos in a little vinegar and lime juice and let it sit for a bit. The flavor will be slightly different, but it does work.
- Serrano Peppers: We’ll grill the serrano peppers and char them over an open flame to give this recipe a little spice.
- Hot Dogs: Use your favorite kind. Mine were all beef and I got a spicy variety.
- Hot Dog Buns: I prefer to use brioche buns for this recipe as it gives the hot dogs the best flavor.
- Chopped Cilantro:Sprinkle on at the end to give it a little color and earthiness. It’s not a typical ingredient used in Mexican Hot Dogs, but it does give itgood flavor.
- Mayonnaise: Use your favorite kind, I typically like this one for this recipe but a mexican mayonesa with lime would also work well.
- Ketchup: Again use your favorite. my variations include this spicy ketchup. I almost exclusively use this for any and all recipes.
- Mustard: I like to use regular old yellow mustard. Feel free to get as fancy as you like here.
Instructions for Making Mexican-Style Hot Dogs
- Let’s start by making the salsa topping. First, combine the chopped onions, tomatoes, jalapeños, pickling liquid, and kosher salt in a bowl. Toss together, taste and adjust as needed.
- Slice the hot dogs. To get the best sear on these hot dogs, I like to slash, scale, crosshatch or spiral the hot dogs. This increases the surface area on the hot dogs and they sear up better, thus giving us more flavor. Typically, my favorite wayis crosshatching because itgives them plenty ofsurface area to take in the sauces without having to get out a skewer and do spiral cuts. Too time consuming, and it just doesn’t give you a satisfyingly meaty bite!
- Heat the pan. Get your griddle, cast iron grill pan, or large skillet going if you are making these indoors. Heat up an outdoor grill if you want to cook them outdoors. Then, spray with cooking spray or melt a little butter. Add the serrano peppers and grill them on both sides tochar and soften them. Feel free to substitute with other peppers if you’d like.
- Grill the dogs. Get the hot dogs going on the other side of the pan or grill. Cook and flip the hot dogs for 3-5 minutes or until they cook to your liking. Then, remove them to a plate.
- Assemble and serve. I like to steam the buns while the hot dogs are cooking. Feel free to grill them or prepare them however you typically like. Then spread a thin layer of mayonnaise inside the buns. Top with the hot dog. Add the charred peppers to each hot dog (if using). Squeeze on the ketchup, mustard, and finely the pickled salsa. Finally, sprinkle with chopped cilantro for a little color. Serve warm and enjoy!
Mexican-style tasty treats to try:
- Mexican Street Corn
- Mexican Shrimp Cocktail
- Homemade Guacamole
- Spiced-up Refried Black Beans (great for breakfast burritos!)
- Fresh Pico de Gallo
Other outdoor easy dinner ideas:
- Simple Asian Grilled Chicken
- Rockin’ Sweet Onion Mushroom Swiss Burger
- Chicken Shish Tawook
- Easiest Greek Grilled Chicken
- Summer Chicken Cobb Salad with Charred Corn and Peaches
Mexican Hot Dogs with Charred Serranos
Mexican Hot Dogs are the most delicious way to eat a hot dog! Loaded with charred serrano peppers, mayonnaise, and a quick pickled jalapeno and tomato pico de gallo. Make them on a grill pan or the outdoor grill!
Ingredients
- ½ cup white onion chopped
- 2 roma tomatoes chopped
- 2 tablespoons jalapeños chopped
- 2 tablespoons jalapeno juice
- ½ teaspoon diamond crystal kosher salt
- 4 serrano peppers sliced down the center
- 4 Hot Dogs
- 4 Hot dog buns toasted or steamed (I like brioche)
Instructions
- SALSA: In a bowl, combine the chopped onions, tomatoes, jalapenos, and drizzle with the jalapeño juice. Add the kosher salt, stir to combine and taste. Adjust with more salt as needed.
- SLICE: Slash, scale, crosshatch, or spiral cut the hot dogs, if desired. You can easily skip this step as well.
- PEPPERS: Heat a cast iron or nonstick grill pan (or skillet) over medium high heat. Spray the pan with cooking spray, or add a tablespoon of butter. Place the sliced Serranos on the grill pan on one side.
- HOT DOGS: Add the hot dogs in a single layer on the other side and cook all the ingredients for 3-5 minutes, flipping every 45-60 seconds or as needed to brown the hot dogs evenly and to char the serrano peppers. Remove the Serranos as they char to a plate.
- SERVE: Spread the mayonnaise on the toasted (or steamed) buns. Then nestle the hot dogs inside the buns. Top with the prepared salsa, drizzle with ketchup and mustard as desired. Add the sliced, charred peppers and top with a sprinkle of cilantro for color. Serve warm.
Nutrition
Calories: 386kcal | Carbohydrates: 43g | Protein: 12g | Fat: 19g | Fiber: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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