Wednesday, March 15, 2017

Tijuana Dogs ... with Fajita Peppers & Onions

      South Of The Border Gourmet Hot Dogs!
      The gourmet hot dog trend has taken shape in a traditional sense and creativity has ended up playing a minor role in the game.  Most gourmet hot dog stands tend to feature traditional hot dog styles from cities across America.  Creating new gourmet hot dog ideas seems to be something that most gourmet hot dog chefs tend to avoid.  It is not really a matter of creativity, but it has something to do with what customers are willing to try.  Customers are willing to try traditional favorites, like the Chicago Dog, Texas Tommy, a Jersey Ripper or a Detroit Coney, rather than take a chance on something new.
     Fortunately for gourmet hot dog shops, there are plenty of regional hot dog favorites to choose from.  A gourmet regional hot dog that has climbed the ranks in recent years is the Tijuana Dog.  The Tijuana Dog goes by a few other names, but the toppings and buns tend to be more specific on a few similar hot dogs.  Basically, a Tijuana Dog is a bacon wrapped hot dog that is chargrilled, cooked on a griddle or pan fried till it is browned.  A Tijuana Dog is served on a standard hot dog bun, while its cousin, the Sonoran Dog is served on a split Bolillo Roll.    
     A wide variety of Mexican style toppings can be placed on a Tijuana Dog.  Tihuana Dog toppings include standard antojitos toppings, like crema, cheese, salsa, guacamole, avocado, salsa picante, pickled jalapeños, cilantro and onions.  Grilled onions, mayonnaise, tomato, Chile Lime Powder and pineapple are options too.  Refritos or pinto beans are a popular Tijuana Dog topping and they add a hearty flavor.  Fajitas style sautéed peppers and onions are also a nice choice.  Basically, the choice of Tijuana Dog toppings are up to what the vendor offers or what the customer requests.
     Today's Tijuana Dogs recipe is made street food style and the choice of topping is fajita style, peppers, onions and jalapeños.  Sprigs of cilantro add a classic flavor and pickled Chile Guero adds eye appeal.  A Tijuana Dog like this tastes so good, that two dogs are better than one! 

     Tijuana Dogs:
     This recipe yields 2 standard size hot dogs.
     Standard Bun Size Hot Dogs are most often used to make Tijuana Dogs, but Foot Long Hot Dogs are an option.  Standard Hot Dogs are made with beef, pork and chicken and they usually have no casing.  Ballpark brand markets Classic Bun Size Franks.
     Step 1:  Select 2 Classic Bun Size Hot Dogs.
     Wrap each hot dog with 1 thin slice of bacon.
     Use toothpicks to keep the ends of the bacon in place.
     Set the bacon wrapped hot dogs aside.
     Step 2:  Heat a chargrill or ribbed cast iron griddle over medium heat.
     Spit 2 standard hot dog buns open.
     Chargrill the buns till a few grill marks appear.
     Set the toasted hot dog buns aside.
     Step 3:  Place the 2 bacon wrapped hot dogs on the chargrill.
     Grill on all sides till the bacon is browned. 
     Step 4:  Place the Tijuana Dogs on the toasted hot dog buns.
     Place the Tijuana dogs on a plate and keep them warm on a stove top.
     *The Fajitas Peppers & Onions only take a few minutes to make!     

     Tijuana Dogs ... with Fajita Peppers & Onions:
     This recipe yields 2 garnished standard bun size Tijuana Dogs.
     Step 1:  Heat a sauté pan over medium/medium high heat.
     Add 1 tablespoon of vegetable oil.
     Add 1/4 cup of Bermuda Onion strips.  (1/4" wide)
     Add 1/4 cup of mixed green and red bell pepper strips.
     Add 2 sliced green jalapeño peppers.  (3/16" thick)
     Add 1 tablespoon of chopped roasted red bell pepper.
     Add 1 1/2 tablespoons of chopped green onion.
     Add 1/2 teaspoon of chopped garlic.
     Quickly sauté till the vegetables start to become tender.
     Step 3:  Add 1 pinch of cumin.
     Add 1 pinch of coriander.
     Add 1 pinch of Spanish Paprika.
     Add 1 pinch of Mexican oregano.
     Add 1 pinch of sea salt and black pepper.
     Toss the ingredients together.
     Step 4:  Add 1/4 cup of lager beer.
     Add 1/2 teaspoon of soy sauce.
     Toss the ingredients together.
     Rapidly simmer and reduce till most of the liquid evaporates.
     Remove the pan from the heat.
     Step 5:  Place a generous amount of the Fajitas Peppers & Onions topping on the 2 Tijuana Dogs.
     Garnish with cilantro sprigs and 2 Pickled Guero Chile Peppers.
     Garnish the plate with tomato slices and cilantro sprigs. 
     Viola!  Tasty fajita topped Tijuana Dogs!

No comments:

Post a Comment