Coney Hot Dogs with a Mexican Twist
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!
12 beef hot dogs, 7 in
12 brioche hot dog buns or soft tortillas
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
Guacamole, store bought or homemade
Pico de Gallo or salsa, store bought or homemade
Sliced jalapeños, fresh or pickled
Probond 11" Nonstick Skillet
ProBond 3 Qt Soup Pot
FOR THE MEXICAN-CONEY SAUCE:
PRODUCTS TO USE:
Heat a non-stick skillet over medium heat, add ground beef. Cook until beginning to brown, breaking up the clumps into little pieces.
Add chopped onions and continue to cook until beef is no longer pink, 4-6 minutes.
Add all the spices, stir, and cook for 1-2 minutes. Add the chipotle peppers with sauce, mix into the beef mixture.
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.
Grill hot dogs and buns/tortillas.
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!