Monday, October 13, 2014

Tex-Mex is Awesome!


It's no secret that I am a huge fan of Tex-Mex food.  If you have never had it or think you don't like it, I urge you to try it again.  But try real Tex-Mex.  Taco Bell doesn't count.  Real Tex-Mex food is rich in culture.  It is a blending of the food of the Mexican immigrants that came to Texas and introduced wonderful things to Texans.  And we introduced wonderful things to them too.  And the melding of the two cultures brought us some pretty amazing stuff.  Like carnitas.  And chili.  And tamales.  I could go on forever.  The Texans gave them things like cheese and sour cream and bacon. Tex-Mex food is its own style of cooking that you can't find anywhere else.

So here is something my husband and I concocted a few weeks ago.  These are Tex-Mex Hot Dogs.  They are sort of similar to New Mexico's Sonoran hot dog, but not exactly. These are bacon wrapped.  We made a cheese sauce and chipotle mayo and added guacamole and pico de gallo.  And they were fabulous!  I hope you give them a try!

TEX-MEX HOT DOGS
FOR THE HOT DOGS:
8 hot dogs
8 bolillo rolls (or other soft sandwich roll)
16 slices bacon
Shredded Cheddar cheese, if desired
Jalapeno slices, if desired
About 2 T bacon grease or vegetable oil
Toothpicks

FOR THE CHEESE SAUCE:
1/4 C flour
1/4 C butter
2 C half and half
1 chipotle in adobo, chopped
1 1/2 C shredded Cheddar cheese

FOR THE PICO DE GALLO:
About 2 C chopped Roma tomatoes
1-2 serrano (or jalapeno) peppers, chopped (leave in the seeds if you like it hot)
1/2 C finely chopped red onion
2 T fresh cilantro, chopped
1 clove garlic, minced
1 lime, juiced
Salt & pepper, to taste

FOR THE GUACAMOLE:

2 Haas avacados
1-2 T red onion, chopped
2 cloves garlic, minced
Juice of half to 1 whole lime
1 teaspoon cumin
1 teaspoon garlic powder
1 T cilantro, chopped
1 T jalapeno slices, chopped
Salt to taste

FOR THE CHIPOTLE MAYO:
1 C mayonnaise
1 chipotle in adobo, chopped
1 teaspoon garlic powder

For the pico de gallo, mix all of the ingredients together and season with salt and pepper.  Keep in the fridge until ready to use.

For the guacamole, mash the avocados and mix in the remaining ingredients.  Keep in the fridge until ready to use.

For the chipotle mayo, mix all ingredients together and keep in the fridge until ready to use.

For the hot dogs, bring a pot of water to boil.  Put the hot dogs in the water and boil until they are plump.  Remove them from the water.  When you can handle them, wrap each hot dog with two slices of bacon, securing the ends with toothpicks.  Preheat the bacon grease or vegetable oil in a large skillet.  Cook the hot dogs in the grease until the bacon is done all over.  Drain on a paper towel.

While the hot dogs are cooking, prepare the cheese sauce. Melt the butter in a small pot and whisk in the flour.  Whisk in the half and half.  Cook for a few minutes until it starts bubbling.  Turn the heat off.  Add the cheese in handfuls and whisk until completely melted.  

Cut a pocket in the top of the bolillos.  Spread some chipotle mayo inside.  Add in a hot dog and top with pico de gallo, cheese sauce, guacamole, additional cheese and jalapeno slices, if desired.

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