Mexican Hot Dog (Tijuana Hot Dog) packs a bold and smoky flavor with this street food favorite. Great for cookouts or casual dinners.
This recipe starts with a Bacon-Wrapped Hot Dog base, then loads on delicious Mexican toppings like Pico de Gallo and fresh avocado.
Sabrina’s Mexican Hot Dog (Tijuana Hot Dogs) Recipe
Mexican Hot Dogs are sold by street vendors in Mexico and California, and are a guaranteed crowd-pleaser. They are a few ways to make them but I like the fresher toppings on this version. They start out with a bacon wrapped frank, and while that may sound like too much, the addition of creamy sauce and avocado plus fresh chopped salsa really round out it’s flavor. Since they have bacon, its easiest to make them on the stovetop in a grill pan, but I’ve also included easy instructions to make these in the air fryer below the recipe card.
Recipe Card
Ingredients
- 8 hot dogs
- 8 hot dog buns
- 8 slices bacon
- 1/2 cup pico de gallo , drained
- 1 avocado , cut into thin wedges
- 1/2 cup sour cream
Instructions
- Wrap the hot dogs in a slice of bacon and pierce with toothpicks on the ends to keep bacon in place.
- Add to a grill pan on medium heat and cook until bacon is cooked through and hot dogs are plump.
- Remove the toothpicks.
- Toast the hot dog buns, then add hot dogs to the buns.
- Top with pico de gallo.
- Add two half slices of avocado to one side, tucking it into the bun next to the hot dog.
- Zig zag sour cream on the top of the buns.
Nutrition
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Sabrina’s Tips
I like to heat the grill pan for a few minutes so that it’s hot before I add the bacon wrapped sausages. You don’t need to worry about greasing the pan since the bacon fat will keep the recipe tender and keep the hot dogs from sticking. You can tell they’re done cooking when the sausage starts to puff up and twist a little. Wait until the bacon has turned red, and turn to cook all sides so that there is no raw meat.
Table of contents
Can this be made ahead of time?
You can cook the bacon-wrapped hot dogs beforehand if needed. Store the precooked hot dogs in an airtight container in the fridge for 1-2 days. On the day you plan to serve, toast the buns and reheat the hot dogs on the stovetop. Add to the toasted buns with fresh toppings to serve.
How to Store
- Store: Do not leave them at room temperature for more than 2 hours. The bun may become soggy in the fridge, so you can remove the sausage from the bun and place them in an airtight container to keep fresh in the fridge for 3-4 days.
- Reheat: Warm up the hot dogs on medium heat on the stovetop, or place them on a wire rack over a baking sheet and heat them in a 400 degree oven for 8-12 minutes. Serve in freshly toasted buns with fresh toppings.
- Freeze: You can freeze cooked hot dogs for up to 4 months. However, the bacon will lose it’s crispy texture after its frozen then reheated.
Air Fryer Method
To make in the air fryer, start by wrapping the hot dogs in bacon slices. Preheat your air fryer to 400 degrees. Spray the fry basket with cooking spray and add the hot dogs in a single layer. Cook for 8 minutes, turning halfway through to cook bacon on both sides. Remove from the air fryer, add to toasted buns, and add toppings.
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