- 4 slices bacon
- 4 turkey hot dogs
- 1 tablespoon vegetable oil
- 1 cup chopped white onion
- 4 güero chiles or banana peppers
- 4 hot dog buns
- 1 cup cooked pinto beans, warmed up
- Chopped raw white onion
- Chopped tomato
- Jalapeño hot sauce, or salsa of your choice
On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the hot dog around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.
Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the skillet and set aside.
In the same skillet, heat the vegetable oil and add the 1 cup chopped white onion. Sauté the onion until it softens and becomes translucent, about 5 minutes. Scrape into a small bowl and set aside.
Meanwhile, char the güero chiles on a hot comal or skillet set over medium heat for 3to 6 minutes. Turn it once or twice, until its skin has lightly charred. Remove from heat.
Place one bacon-wrapped hot dog in a bun, then spoon on a generous tablespoon of warm pinto beans and about a tablespoon of the cooked onion. Top with some chopped raw onion, chopped tomato, hot sauce or salsa, mustard, and mayonnaise. Repeat with the remaining hot dogs and serve each one with a charred güero chile on the side.
Recipe courtesy of Lourdes Sanchez, Soto’s Outpost
Makes 10 servings
- 6 pounds pork or beef brisket, cut into large pieces
- 2 garlic cloves
- 1/4 of a large white onion
- 3 bay leaves
- 5 Roma tomatoes
- Kosher or sea salt, to taste
- 15 chiltepin chiles
- 3 to 4 chiles de arbol, stemmed, seeded and rinsed
- 3 cascabel chiles, stemmed, seeded and rinsed
- 3 pasilla chiles, stemmed, seeded and rinsed
- 2 dried morita or chipotle chiles, stemmed, seeded and rinsed
- 4 ounces California chiles, chile de sarta, or Coloradochiles, stemmed, seeded and rinsed
- 1/2 cup lard or vegetable shortening
- 1/4 cup all-purpose flour
- 10 large flour tortillas
Place the meat, garlic, onion, bay leaves, tomatoes, and salt in a large, thick saucepan and cover with water by about an inch. Set over medium-high heat, bring to a boil, then reduce to a simmer and cook until the meat is completely cooked through and tender, about 2 to 3 hours. Remove the meat from the saucepan and chop into small, bite-sized pieces. Reserve the cooking liquid, discarding the bay leaves.
To make the red sauce, put all the chiles in a medium saucepan. Cover them with water and simmer over medium-high heat until they’ve rehydrated and plumped up, about 10 minutes. Once they’re soft and rehydrated, transfer to a blender along with the tomato, garlic and onion from cooking the meat, as well as 1 cup of the reserved meat cooking liquid. Puree until smooth and strain through a fine-mesh sieve or strainer into the remaining cooking liquid from the meat. Stir to combine.
Melt the lard or vegetable oil in a dutch oven or a large pan over medium heat. Once it’s hot, whisk in the flour and cook until it starts to smell toasty and has a sandy consistency. Add the red sauce, mix well with the whisk, and let it simmer for a few minutes until it thickens to a consistency that will coat the back of a spoon. Turn off heat. Add the chopped, cooked meat. Mix well to completely cover the meat with the sauce.
Spoon a couple of tablespoons of the meat with sauce onto large, flour tortillas and roll them to make burritos.
Salsa de Habanero con Plátano, courtesy Chef Maria Mazon of Boca Tacos
Makes approximately 2 cups
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher or sea salt
- 1 pinch garlic powder
- 1 pinch dried Mexican oregano
- 1 pinch ground chipotle chile
- 1 teaspoon Maggi sauce, or more to taste
- 5 peeled bananas, sliced
- 1 1/2 cups freshly squeezed orange juice
- 2 fresh habanero chiles, stemmed and seeded
In a bowl, mix the melted butter with the salt, garlic powder, dried oregano, ground chipotle chile, and Maggi sauce. Add the bananas and toss to coat.
Set a nonstick saute pan over medium heat and once hot, saute the bananas until completely cooked, about 4 to 5 minutes.
Place bananas in the jar of a blender along with the orange juice and the habanero chiles. Puree until smooth.