Bacon-Wrapped Mexican Hot Dogs

Tijuana style Cali-Mexican bacon-wrapped hot dogs topped with guacamole, pico de gallo, baja sauce, and pickled red onions.

5 (1 rating)

Bacon-Wrapped Mexican Hot Dogs

Turn your next barbecue into a fiesta with our Bacon-Wrapped Mexican Hot Dogs! Crispy bacon, zesty pico de gallo, fiery roasted jalapeños, tangy pickled onions, and an assortment of sauces combine to create the perfect bite.

Prep Time10

Cook Time10

Total Time20

Course: 4th of July, Dinner, Lunch, Main Course

Cuisine: American, cal-mex, Mexican

Servings:

Author: Yvette Marquez

Ingredients

8 hot dogs
8 thin-sliced bacon strips
8 hot dog buns

Toppings

Pico de Gallo
Pickled Red Onions
Guacamole
Mayonnaise
Mustard
Ketchup

Instructions

Wrap bacon strips around each hot dog, using a toothpick to keep it in place while cooking, if needed.
Heat a large skillet or grill over medium-low 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 heat.
Toast buns in skillet or grill.
Place a bacon-wrapped hot dog in each bun and top with a generous amount of toppings and serve right away.

Notes

For the best results, these Mexican bacon-wrapped hot dogs should be eaten immediately after coming off the grill. I’d recommend keeping any raw extras wrapped in bacon in an airtight container in the fridge for when the craving strikes.
Any leftover cooked hot dogs will keep in an airtight container in the fridge for up to 5 days. Keep the dogs separate from the buns and toppings to prevent sogginess.
To reheat, use a skillet over medium-low heat or zap in the microwave in 30-45-second bursts until heated through. PRO TIP: If you’re going the microwave route, consider lightly covering your container so bacon fat doesn’t splatter everywhere.
Nutrition does not include toppings.

Nutrition