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Pilsen-Style Mexican Hot Dogs

Wrapped in bacon and piled high with Pico de Gallo, Rach made this mouthwatering masterpiece for Feedback 2016 in Chicago!


Avocado Crema:

  • 1 Haas avocado, scooped from skin, pitted
  • 1 cup Mexican crema or sour cream
  • Juice of 1 lime
  • ½ teaspoon ground cumin
  • Fat pinch of salt

Pico de Gallo:

  • 2 vine tomatoes or 3 plum tomatoes, seeded and chopped
  • ½ small red onion, finely chopped
  • 1 large jalapeno, seeded and finely chopped
  • 1 clove garlic, finely chopped or grated
  • A small handful of cilantro leaves, finely chopped
  • ½ teaspoon cayenne pepper
  • Salt
  • Juice of 1 lime


  • 1 can spicy vegetarian refried beans
  • ¼ cup water
  • 1 teaspoon Tabasco
  • ½ teaspoon ground cumin

To serve:

  • 4 good-quality hot dogs, such as Vienna Beef
  • 4 strips of bacon
  • 4 good-quality hot dog buns
  • Corn chips, such as Fritos or lightly crushed potato chips to serve


Preheat oven to 375 or outdoor grill to medium.

Combine the avocado crema ingredients in food processor and process to smooth. Transfer to bowl or squirt top bottle.

Combine pico de gallo ingredients, season and let stand to marry flavors.

In a small pot or pan over medium low heat, add beans, water, Tabasco and cumin and keep warm.

Tightly wrap each hotdog, barber pole style, with bacon. For baking, arrange wire rack in rimmed baking pan, set dogs on rack and bake until bacon crisps and dogs are hot throughout, about 18-20 minutes.  If grilling, grill covered for about 15-18 minutes, turning occasionally.

To serve, slather one side of bun with the bean mixture. Nest the bacon-wrapped dog in the bun. Top with corn chips, pico de gallo and avocado crema.

Rachael Ray