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 Flavours, may be just what you need!
The addition of chipotle peppers to a basic Coney sauce is just the trick to get this party for your tastebuds started. Mix it up and serve your dogs on soft tortillas or maintain a bit of tradition and use a hot dog bun. Either way, load on the Mexican-Coney Sauce, guacamole, Pico de Gallo, marinated onions, jalapenos and then take it over-the-top with the flavour packed Mexican Rice.
To be honest, after eating a hot dog, I mixed more of the toppings together on my plate and scooped it all up with the tortilla chips, like deconstructed nachos, so good!
This recipe was made (and served) in my Hestan ProBond 11″ TITUM™ Nonstick Skillet, the ProBond 3Qt Soup Pot and cooked on my Hestan Dual Fuel Range in beautiful Pacific Blue. Hot dogs were grilled on my 36″ Hestan freestanding Grill.
Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
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If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Coney Hot Dogs with a Mexican Twist
Ingredients
- 12 7-inch beef hot dogs or your favourite hot dog
- 12 brioche hot dog buns or soft tortillas plus more for making tacos/sandwiches with just the toppings
For the Mexican-Coney Sauce
- 1.25 pounds lean ground beef
- 1 red onion finely chopped (about 1.5 cups)
- 1 teaspoon dried flowering oregano Greek, Mexican or just dried oregano
- ½ tablespoon chili powder
- ½ tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 2 chipotle peppers in adobo sauce plus ½ tablespoon of sauce, chopped
- ¼ cup tomato paste
- 1 cup broth beef, chicken, or beef, plus more as needed
For the Mexican Flavoured Rice
- 1 tablespoon olive oil
- 1 red onion diced
- 1 orange bell pepper or colour of your choice, diced
- 3 cloves garlic minced
- 1 cup frozen corn kernels
- 1 13.5-ounce 398 ml can black beans
- 1 13.5-ounce 398 ml can diced tomatoes
- 1 teaspoon dried flowering oregano Greek, Mexican or just dried oregano
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 ½ cups of stock beef, chicken, vegetable
- 1 ½ cups of 10-minute rice plain or your favourite flavour
- 1 cup shredded old cheddar
- ½ cilantro chopped
Additional Toppings
- guacamole store bought or homemade
- Pico de Gallo/salsa store bought or homemade
- marinated onions
- sliced jalapenos fresh or pickled
- Mexican Flavoured Rice recipe below – spoon on top of your hot dog or serve as a side dish
- cilantro chopped
Instructions
Mexican-Coney Sauce
- 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.
Mexican Flavoured Rice
- In a 3- or 4-quart saucepan with a lid, heat the olive oil over medium heat.
- Add the onion and bell pepper, cook, stirring occasionally, until tender, about 4-6 minutes.
- Add the garlic, corn and black beans, oregano, spices and cook until heated through, about 2-3 minutes.
- Add the can of diced tomatoes, stock, and rice, stir to combine. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
- Stir in the cheese. Let rest 5 minutes before serving.
- Serve garnished with the chopped cilantro.
Grill and Assemble
- Grill hot dogs and buns/tortillas. Cross hatch dog if you like crispy bits.
- 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!
Notes
- Don’t eat red meat? Then replace the beef hot dogs and ground beef with chicken or turkey hot dogs/ground meat.
- Vegetarian? Use a plant-based hot dog and plant-based ground meat… and use plant-based cheddar to make it vegan.
- Have all-corn tortillas available for those needing a gluten free option (or gluten free buns).
These dogs are top notch! Can’t wait to make! Gonna cheer for the KC chiefs and eat some dogs! ?
Thanks so much Dina & Bruce!
Sorry about your team, it was so close!
Have a great day!
Elaine & James