Loaded Bacon-Wrapped Spicy Hot Dogs

October  4, 2022
2 Ratings
Photo by Ty Mecham
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 8
Author Notes

Loaded hot dogs are a "thing" in northern Mexico. Every state and town has its own unique style and signature, but one commonality I found and am totally into is the bacon-wrapped dog. For this recipe, I was inspired by the hot dogs sold along the beach here in Mazatlán, by the bolillo stuffed dogs in Sonora, and by the chili dogs I grew up eating in Texas. I took freshly baked soft bolillo rolls, split them, topped them with cheese, and broiled them until the cheese melted and started to brown. I then filled the rolls with crispy, griddled bacon-wrapped dogs smothered in chori beans, sautéed onions and jalapeños, and a pickled-jalapeño mayo. There are jalapeños three ways in this loaded dog!

And finally, nodding to Sinaloa, the state I now live in, I topped the dog with crushed potato chips. I may have jumped the shark on this one, but it is ridiculously delicious and fun to eat—and even more fun to see your friends try to eat it! —Rick Martinez

Test Kitchen Notes

This recipe is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen.Food52

What You'll Need
Watch This Recipe
Loaded Bacon-Wrapped Spicy Hot Dogs
  • For the pickled-jalapeño mayo
  • 1/4 cup mayonnaise
  • 1 or 2 pickled jalapeños, chopped
  • 1 small garlic clove, finely grated
  • 2 teaspoons Dijon, spicy brown, or yellow mustard
  • 2 teaspoons jalapeño brine
  • For the hot dogs & assembly:
  • 4 tablespoons rendered lard or extra-virgin olive oil, divided
  • 4 ounces Mexican chorizo (about 1 link)
  • 2 garlic cloves, finely grated
  • 1 medium white onion, chopped, divided
  • 1 smashed chipotle chile and 3 tablespoons adobo (from a 7-ounce can)
  • 1 (15-ounce) can black beans and their liquid
  • Kosher salt
  • 8 jumbo beef hot dogs
  • 8 thin slices bacon (about 4 ounces)
  • 2 to 4 fresh jalapeños, thinly sliced
  • 8 soft bolillos, tops split open, or hot dog buns, warmed
  • 4 ounces queso fresco, coarsely grated or shredded
  • Chopped avocado, chopped tomato, chopped cilantro, and kettle-cooked potato chips, for serving
  1. For the pickled-jalapeño mayo
  2. In a small bowl, whisk the mayonnaise, pickled jalapeños, garlic, mustard, and brine. Set aside until ready to serve.
  1. For the hot dogs & assembly:
  2. In a large skillet over medium-high heat, warm 1 tablespoon of the lard. Cook the chorizo, breaking up any large chunks with a spoon, 5 to 6 minutes, until browned and just cooked through. Transfer to a medium bowl.
  3. In the same skillet over medium-high heat, warm another tablespoon of the lard. Cook the garlic and half of the onion, stirring occasionally, for about 5 minutes, until just beginning to brown. Stir in the chipotle and adobo and cook, stirring, for about 1 minute, until very fragrant and some of the liquid has evaporated. Add the chorizo and beans and their liquid and cook, stirring occasionally, for 6 to 8 minutes, until most of the liquid has evaporated; season with salt if necessary. Transfer to a medium bowl. Wipe the skillet clean.
  4. Wrap the hot dogs with the bacon slices so that the entire hot dog is covered. In the same skillet over medium-high heat, warm the remaining 2 tablespoons of the lard. Cook the hot dogs, turning occasionally, 6 to 8 minutes, until browned and crispy on all sides. Transfer to a plate.
  5. In the same skillet, combine the sliced jalapeños and remaining onion; season with salt. Cook, stirring occasionally, for about 4 minutes, until just beginning to brown but still crisp-tender.
  6. Nestle a hot dog in each warm bolillo. Top with the chori bean mixture, onions, jalapeños, queso fresco, avocado, tomato, cilantro, and a drizzle of spicy mayo. Serve with the kettle chips on the side or crumbled on top.

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Rick Martinez

Recipe by: Rick Martinez

Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.

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