Ingredients:

  • 4 all-beef hot dogs (US: 1/4 lb each; Metric: 113g each)
  • 8 slices bacon, thin-cut (US: approx. 8 oz; Metric: 225g)
  • 4 bolillo rolls (or brioche hot dog buns), preferably toasted or warmed
  • Vegetable oil, for grilling (US: 1 tbsp; Metric: 15ml)
  • 1 cup dried pinto beans, rinsed (US: 7 oz; Metric: 200g) or 1 (15-ounce) can pinto beans, drained and rinsed
  • 4 cups water (if using dried beans) (US: 32 fl oz; Metric: 950ml)
  • 1 tbsp vegetable oil (US: 0.5 fl oz; Metric: 15ml)
  • 1/2 medium onion, finely chopped (US: approx. 2 oz; Metric: 55g)
  • 1 clove garlic, minced (US: 1 tsp; Metric: 5ml)
  • 1/2 tsp cumin powder (US: 2.5ml; Metric: 1.5g)
  • Salt and pepper to taste
  • 2 medium tomatoes, diced (US: approx. 8 oz; Metric: 225g)
  • 1/2 medium onion, finely diced (US: approx. 2 oz; Metric: 55g)
  • 1 jalapeño pepper, seeded and finely diced (US: 1 pepper; Metric: depends on size)
  • 1/4 cup chopped cilantro (US: 0.2 oz; Metric: 5g)
  • Juice of 1 lime (US: approx. 2 tbsp; Metric: 30ml)
  • Salt and pepper to taste
  • Mayonnaise, to taste
  • Yellow mustard, to taste
  • Jalapeño salsa (recipe below or store-bought), to taste
  • Optional: Crumbled cotija cheese
  • 2 jalapeño peppers
  • 1/4 cup water
  • 1 clove garlic
  • Salt to taste

Instructions:

  1. Prepare the Beans: If using dried beans, soak for at least 1 hour (or overnight). Cook the beans with water, onion, garlic, and cumin until tender. If using canned beans, saute onion and garlic, add beans and cumin, and heat through. Mash some of the beans for a creamier texture. Season with salt and pepper.
  2. Make the Pico de Gallo: Combine diced tomatoes, onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix well.
  3. Prepare the Jalapeño Salsa (Optional): Boil jalapeños with garlic in water, then blend in a blender or food processor until smooth. Add salt to taste.
  4. Wrap the Hot Dogs: Wrap each hot dog with two slices of bacon, securing with toothpicks if necessary.
  5. Grill the Hot Dogs: Lightly oil the grill. Grill the bacon-wrapped hot dogs over medium heat, turning occasionally, until the bacon is crispy and the hot dog is heated through (about 10-15 minutes). Remove toothpicks.
  6. Assemble the Hot Dogs: Place each hot dog in a toasted bolillo roll. Top with refried beans, pico de gallo, mayonnaise, mustard, and jalapeño salsa. Garnish with cotija cheese (optional).