Ridiculously Good Mexican Hot Dogs
Summer barbecues call for these Mexican hot dogs that you can make in less than 30 min. Vegan sausage is topped with pico de gallo, mustard, ketchup, mayonnaise, pickled jalapeño peppers, and vegan bacon. Served on a warm toasted bun.
Why this Recipe Works
Have you tried vegan sausage recently? In the last 2 years, the taste and quality of commercial vegan sausages has improved greatly. This means going to a barbecue or summer get-together is easier than ever.
I always have a package of vegan sausage in my fridge so I can whip these up in less time than it takes meat-eaters to prep their food. This hot dog is so easy to make, perfect for serving a crowd, and it’s vegan and dairy-free.
A History
Hot dogs were introduced into Mexico by young American entrepreneurs in 1943. Since then, many adaptations have been born in Mexico, like the Sonoran dog, and this recipe that you are reading right now, which is modeled after what Californians call the TJ dog.
Ingredients
Vegan sausage: Use your favorite vegan sausage for this or you can even make a carrot dog. I used Beyond Meat Sausage, the hot Italian one.
Primal Kitchen Organic Unsweetened Ketchup: It’s no secret this is my favorite ketchup out there. It’s sweetened with balsamic vinegar and plus it’s keto certified, paleo, whole 30 approved, vegan, and gluten-free. If you want to try it, click on the link above and used the discount code DORAPRIMAL at checkout.
Vegan Bacon: this was a tricky one, traditional Mexican hot dogs are wrapped in bacon, but I found this pretty hard to do with vegan bacon, so instead I cooked it and chopped it into smaller pieces. Use your favorite brand.
Pickled jalapeños: also known as jalapeños en escabeche are sold in cans in the Mexican section of your grocery store. You can also find them online.
Step by Step Instructions
- The first step is to make your pico de gallo. Place all ingredients for the pico de gallo in a bowl.
- Add lime juice, salt, and pepper and mix.
- Cook your vegan sausage in a skillet or grill until golden brown.
- Toast your buns.
Assembling Your Hot Dog
- Place vegan sausage on a toasted bun.
- Add vegan bacon that has been cooked and chopped.
- Top with ketchup.
- Add mustard
- Top with pico de gallo.
- Place pickled jalapeños on top.
Expert Tips and Tricks
Wait to put on your toppings until the last minute or the pico de gallo will make the bun soggy.
If spiciness is not your thing remove the stems and seeds from the jalapeños before adding them to the pico de gallo.
Serving
Serve the hot dogs with the toppings on the side so everyone can customize them to their liking.
Storing
You can store the cooked hot dogs in the fridge for up to three days. The pico de gallo will last only one day.
FAQ
Absolutely! Primal Kitchen Ketchup is sweetened with balsamic vinegar, has no artificial flavors or added sugars, and it’s delicious.
They are usually called dogos or jochos and are a very popular late-night street food.
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Ridiculously Good Mexican Hot Dogs
Ingredients
Pico de Gallo
- 4 Plum tomatoes. diced
- ½ White onion chopped finely
- 1 Jalapeño do not remove seeds, mince
- 1 Juice of lime
- ¼ chopped cilantro
Hot Dogs
- 4 slices vegan bacon
- 4 Vegan sausages
- 4 hot dog buns
- ½ cup pickled jalapeños en escabeche
- Primal Kitchen Unsweetened Ketchup
- Primal Kitchen Spicy Brown Mustard
- Mayonnaise
Instructions
- In a large bowl combine the tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
- In a skillet set to medium-low heat, sauté your vegan bacon until slightly crispy and chop into small pieces. Set aside.
- In a skillet set to medium heat, sauté your vegan sausage until golden brown, about 6 minutes. You can also grill it. Toast buns. Place vegan sausage in bun, top with vegan bacon, pico de gallo, mustard, ketchup, mayonnaise, and pickled jalapeños
Notes
- Use your favorite vegan sausage for this or you can even make a carrot dog. I used Beyond Meat Sausage, the hot Italian one.
- You can buy pickled jalapeños, also known as jalapeños en escabeche, in cans in the Mexican section of your grocery store.
- Wait to put on your toppings until the last minute or the pico de gallo will make the bun soggy.
- If spiciness is not your thing remove the stems and seeds from the jalapeños before adding them to the pico de gallo.
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
