Hot Dogs The Big Game

Coney Hot Dogs with a Mexican Twist

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Coney Hot Dogs with a Mexican Twist

zimmysnook

Servings

8-12

Prep Time

15 minutes

Cook Time

40 minutes

Cuisine

Mexican, Fusion

Category

Entree

Looking to shake up your Game Day menu (or even Taco Tuesday)? Then this fusion of Coney Style Hot Dogs and Mexican flavors, may be just what you need!

Ingredients

  • 12 beef hot dogs, 7 in

  • 12 brioche hot dog buns or soft tortillas

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  • 1.25 lbs lean ground beef

  • 1 red onion, finely chopped

  • 1 tsp dried oregano

  • 1/2 tbsp chili powder

  • 1/2 tbsp brown sugar

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp ground mustard

  • 1/2 tsp freshly ground black pepper

  • 1/2 tsp cayenne pepper

  • 2 chipotle peppers in adobo sauce, chopped, plus 1/2 tbsp of sauce

  • 1/4 cup tomato paste

  • 1 cup beef or chicken broth, plus more as needed

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  • Guacamole, store bought or homemade

  • Pico de Gallo or salsa, store bought or homemade

  • Marinated onions

  • Sliced jalapeños, fresh or pickled

  • Mexican rice

  • Cilantro, chopped

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  • ProBond 3 Qt Soup Pot

Directions

  1. Heat your ProBond 3qt Soup Pot over medium heat, add ground beef. Cook until beginning to brown, breaking up the clumps into little pieces.

  2. Add chopped onions and continue to cook until beef is no longer pink, 4-6 minutes.

  3. Add all the spices, stir, and cook for 1-2 minutes. Add the chipotle peppers with sauce, mix into the beef mixture.

  4. Add tomato paste and broth, stir to combine, then reduce heat to low and simmer for at least 30 minutes. If you simmer longer, add more broth as required to keep the mixture saucy.

  5. Grill hot dogs and buns/tortillas.

  6. Place a hot dog in the bun/tortilla, top with Mexican-Coney Sauce and all the additional toppings. Serve with a fork or tortilla chips to clean up whatever falls off your hot dog and do not forget the napkins!