Jul 11, 2022

Coney Hot Dogs with a Mexican Twist

Name: Coney Hot Dogs with a Mexican Twist
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8-12
Ingredients: 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; Marinated onions; Sliced jalapeños, fresh or pickled; Mexican rice; Cilantro, chopped; Probond 11" Nonstick Skillet; ProBond 3 Qt Soup Pot

Rated 5.0 stars by 1 users

Servings

8-12

Prep Time

15 minutes

Cook Time

40 minutes

Author:

zimmysnook

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!

Image of Coney Hot Dogs with a Mexican Twist

Ingredients

12 beef hot dogs, 7 in
12 brioche hot dog buns or soft tortillas

FOR THE MEXICAN-CONEY SAUCE:

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

FOR SERVING:

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

PRODUCTS TO USE:

Probond 11" Nonstick Skillet
ProBond 3 Qt Soup Pot

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Directions

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!