Tuesday, September 25, 2012


yields four hot dogs  

4 teaspoons mayonnaise 
1 teaspoon Tabasco or other hot sauce 
Juice of 1 lemon 
4 all-beef wieners (fat ones work better than long ones) 
4 slices extra-thin bacon 
4 torpedo rolls or bolillos 
4 tablespoons warm refried beans (recipe follows) 
8 tablespoons chopped avocado or guacamole 
4 heaping tablespoons grated jack or cheddar cheese 
4 tablespoons chopped onion 
4 tablespoons chopped tomato 
4 tablespoons Salsa Verde (recipe follows) 
1/4 cup lard, bacon grease, or vegetable oil 
3 cups drained cooked pinto beans 
1/2 teaspoon salt 
1/2 cup reserved bean broth 
1/8 teaspoon freshly ground black pepper 
1 pound tomatillos, husked and washed 
1 cup chopped fresh cilantro leaves 
3 fresh serrano chiles, seeded and minced 
1 cup minced sweet onion 
2 teaspoons minced garlic 
Pinch of sugar 
1/4 cup freshly squeezed lime juice 
Sea salt

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Refried Beans (makes three cups): Melt the lard in a large skillet over medium-high heat. Allow to heat for another minute, then add the beans and mash them for 2 minutes with a fork or potato masher. Stir in the 1/2 teaspoon of salt (or to taste). Add the bean broth and the pepper and continue mashing until the beans reach the desired consistency. Tex-Mex beans are generally chunky rather than soupy.

Salsa Verde (makes two cups): Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and purée the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic, sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

bacon recipe courtesy of: The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh. Ten Speed Press, 2010, as seen on Serious Eats, June 8, 2010, posted by Caroline Russock 

No comments: