At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line. For an easy summer BBQ menu, serve the dogs with Mexican Grilled Corn on the Cob.
Category: Main Dish
Cuisine: not set
1 lb. tomatillos husked and washed
1 cup chopped fresh cilantro leaves
3 fresh serrano chiles seeded and minced
1 cup minced sweet onion
2 tsp. minced garlic
pinch of sugar
1/4 cup freshly squeezed lime juice
sea salt
4 tsp. mayonnaise
1 tsp. Tabasco or other hot sauce
Juice of 1 lemon
4 all-beef wieners (fat ones work better than long o
4 slices extra-thin bacon
4 torpedo rolls or bolillos
4 Tbs. warm refried beans
8 Tbs. chopped avocado (or guacamole)
4 heaping Tbs. grated Monterey jack or cheddar chees
4 Tbs. chopped onion
4 Tbs. chopped tomato
4 Tbs. Salsa Verde
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