Red Baja Dog Recipe

1. Preheat and prepare

Preheat a grill or grill pan to medium-high heat (about 400°F / 205°C). Lightly brush the hot dogs with the neutral oil to prevent sticking.

2. Grill hot dogs

Place the beef hot dogs on the preheated grill. Cook 8–10 minutes, turning every 2 minutes, until char marks form and the internal temperature reaches 160°F (71°C) or the dogs are heated through and browned evenly.

3. Toast buns

While the hot dogs finish, spread softened butter on the cut sides of the buns. Place buns butter-side down on the grill or grill pan and toast 1–2 minutes until golden and slightly crisp. Remove buns and keep warm.

4. Prepare cucumber and mix: Peel (optional) and halve the cucumber lengthwise. Seed with a spoon if very seedy, then dice into small 1/4" pieces. In a medium bowl combine diced cucumber, chopped cilantro, minced jalapeño (if using), 2 tablespoons fresh lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and taste; adjust lime or salt as needed. Refrigerate until ready to use to let flavors marry (at least 10 minutes).

5. Prep avocado: Halve and pit the avocado. Scoop flesh into a small bowl and mash lightly with a fork, leaving some texture. Stir in 1 tablespoon lime juice and 1 teaspoon sea salt. Thin with a teaspoon of water if needed for spreadable consistency.

6. Prepare onions and cotija: Thinly slice the red onion and separate into rings. Place onion in a small bowl and toss with a pinch of salt and a squeeze of lime if desired to mellow the bite. Crumble the cotija and set aside.

7. Toast fennel seeds: In a small dry skillet over medium heat, toast 1 teaspoon fennel seeds 1–2 minutes until fragrant, then crush lightly with a mortar and pestle or the back of a spoon.

8. Mix slaw dressing and combine: In a bowl whisk together 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the shredded red cabbage and thinly sliced fennel to the bowl and toss thoroughly to coat. Sprinkle in the crushed toasted fennel seeds and toss once more. Refrigerate for at least 10 minutes to allow flavors to meld.

9. Assemble hot dogs: Open a toasted bun, spread a generous layer (about 2–3 tablespoons) of the mashed avocado across the bottom of the bun. Place a grilled beef hot dog in each bun.

10. Add sauces and toppings: Spoon 2–3 tablespoons of cucumber salsa over each hot dog. Add a small handful (about 1/4 cup) of red cabbage fennel seed slaw on top or to the side of the hot dog. Scatter a few thin red onion slices over the top and sprinkle about 1 tablespoon crumbled cotija per dog. If using, add a drizzle of hot sauce or salsa roja to taste.

11. Serve: Serve the Red Baja Dogs immediately while buns are warm and hot dogs are just-grilled. Provide extra lime wedges and cotija at the table.