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Hot Dogs Recipe

Name: Mitla Cafes Hot Dogs Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 6 units all-beef hot dog or beef-frankfurter; 6 units hot dog buns (split-top or classic); 2 tbs unsalted butter (for toasting buns); 6 tsp yellow mustard; 6 tsp ketchup; 6 tsp relish (sweet pickle relish); 6 units poppy seed hot dog buns; 1 units tomato, thinly sliced; 3 units dill pickle spear, quartered lengthwise; 6 units sport peppers (or pickled pepperoncini), sliced; 1 cup chopped yellow onion; 6 tsp neon green relish (or substitute sweet relish); 1 tsp celery salt; 6 units hot dog or frankfurter (for corn dogs); 6 units wooden skewers; 1 cup yellow cornmeal; 1 cup all-purpose flour; 2 tbs granulated sugar; 1 tsp baking powder; 1 tsp fine salt; 1 units large egg; 1 cup milk; 1 l vegetable oil (for frying); 0.5 cup sliced jalapeños (pickled or fresh); 1 cup shredded cheddar cheese; 0.5 cup diced red onion; 0.75 cup pico de gallo or salsa; 2 tbs cilantro leaves (optional); 3 units lime wedges; 1 lb ground beef (80/20)

Inspired by Mitla Cafe

Time1h

Serves6

served all day: hot dogs, corn dogs, Chicago dogs, Tex-Mex dogs and chili dogs

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Ingredients

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Hot Dog Basics

6 units all-beef hot dog or beef-frankfurter

6 units hot dog buns (split-top or classic)

2 tbs unsalted butter (for toasting buns)

6 tsp yellow mustard

6 tsp Ketchup

6 tsp relish (sweet pickle relish)

Chicago-Style Dog Toppings

6 units poppy seed hot dog buns

1 units tomato, thinly sliced

3 units dill pickle spear, quartered lengthwise

6 units sport peppers (or pickled pepperoncini), sliced

1 cup chopped yellow onion

6 tsp neon green relish (or substitute sweet relish)

1 tsp celery salt

Corn Dogs

6 units hot dog or frankfurter (for corn dogs)

6 units Wooden skewers

1 cup yellow cornmeal

1 cup 00 bread flour

2 tbs granulated sugar

1 tsp Baking powder

1 tsp fine salt

1 units large egg

1 cup Milk

4 1/4 cup (1 l) vegetable oil (for frying)

Tex-Mex Dog Toppings

1/2 cup sliced jalapeños (pickled or fresh)

1 cup shredded cheddar cheese

1/2 cup diced red onion

3/4 cup pico de gallo or salsa

2 tbs cilantro leaves (optional)

3 units Lime wedges

Chili Dogs

1 lb ground beef (80/20)

1/2 cup yellow onion, finely chopped

1 tsp Garlic, minced

2 tsp Chili powder

1 tsp Ground cumin

1 cup Tomato sauce

1/2 cup beef broth or water

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1 cup shredded cheddar or American cheese (for topping)

Method

Hot Dog Basics

Cook hot dogs

Choose cooking method: simmer in gently boiling water for 5–6 minutes, grill over medium-high heat 4–5 minutes turning occasionally until browned, or pan-sear in 1 tbsp oil over medium heat 4–6 minutes. Cook 6 hot dogs until heated through and lightly browned.

Toast buns

Melt butter in a large skillet over medium heat. Split buns and place cut-side down in skillet for 1–2 minutes until golden and toasted. Keep warm.

Assemble classic hot dogs by placing a cooked hot dog in each toasted bun and adding mustard, ketchup, and relish to taste (about 1 tsp each). Serve immediately.

Chicago-Style Dog

Prepare the dogs: use 6 separate poppy seed buns and 6 cooked hot dogs (from Hot Dog Basics step). Place one hot dog in each bun.

Top each dog with a thin tomato slice, a quartered dill pickle spear, a few sport peppers (or slices of pickled pepperoncini), a sprinkle of chopped yellow onion (about 1 tbsp per dog), and a teaspoon of neon green or sweet relish.

Finish by sprinkling a light pinch of celery salt over each dog. Important: do not add ketchup (traditional Chicago-style). Serve immediately.

Corn Dogs

Prepare oil and skewers: pour vegetable oil into a deep pot to a depth of 2–3 inches (about 1 liter total for a medium pot). Heat oil to 350°F (175°C). Pat hot dogs dry and insert wooden skewers lengthwise, leaving about 3 inches of stick to hold.

Make batter: in a bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and 1 tsp salt. In a separate bowl whisk 1 large egg with 1 cup milk, then pour wet into dry and stir until a smooth, thick batter forms. If batter is too thin, add up to 2 tbsp flour; it should cling to the hot dog.

Coat and fry: transfer batter to a tall glass for easier dipping. Dip each skewered hot dog, rotating to coat completely. Immediately lower into hot oil, fry 3–4 minutes turning if needed until golden brown and cooked through. Remove to a wire rack lined with paper towels to drain. Keep warm and serve with mustard or ketchup.

Tex-Mex Dog

Use a cooked hot dog and a toasted bun (from Hot Dog Basics). Place the hot dog in the bun.

Top with a generous spoonful (about 2 tbsp) of pico de gallo or salsa, a sprinkle of shredded cheddar (about 2 tbsp), some sliced jalapeños to taste, diced red onion (about 1 tbsp), and a few cilantro leaves. Squeeze a little lime over the top just before serving.

Chili Dogs

Make quick chili: heat a medium skillet over medium heat. Add the ground beef and cook, breaking up with a spoon, until browned, about 5–6 minutes. Drain excess fat if necessary.

Add onion and garlic: to the browned beef add 1/2 cup finely chopped yellow onion and 1 tsp minced garlic. Cook 2–3 minutes until onion softens.

Season and simmer: stir in 2 tsp chili powder, 1 tsp ground cumin, 1 cup tomato sauce, 1/2 cup beef broth (or water), 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a low simmer and cook 8–10 minutes until slightly thickened. Taste and adjust seasoning.

Assemble chili dogs: place a cooked hot dog in a toasted bun, spoon 2–3 tablespoons of hot chili over each dog, and finish with shredded cheddar or American cheese. Serve immediately so cheese melts into the chili.