Inspired by a very popular hotdog from Northern Mexico, these chilidogs are so delicious and easy to make and we are sure they will become one of your favourites! These are seriously good, wholesome, and moreish and will tick all of your tastebuds!
Chilidogs
-8 hotdog buns
-10 hotdogs, 2 of them diced
-350g soft chorizo
-¼ onion, diced
-1 jalapeno, diced
-1 to 2 tsp Diced Chipotles
-1 tsp onion powder
-1 tsp garlic powder
-salt and pepper to taste
-½ cup tomato puree
-½ cup Whole Pinto Beans
-½ cup of water, if needed
-mayonnaise, to taste
-cheddar, shredded as needed
1 Set a medium pan to medium-high heat. Remove the chorizo casings and fry the chorizo in the pan. Press them so they crumble into small pieces with the back of a spoon. Cook under a lid for 8 minutes. If it renders too much fat, remove it and leave just about one tablespoon worth of it. Discard the rest.
2 Add two diced hotdogs, the diced onions and jalapeno and cook for 3 minutes, stirring often. Add the garlic, onion powder, and diced chipotles, stir, and combine all the ingredients.
3 Add the tomato puree and the pinto beans, combine and bring to a simmer. Lower the heat to a minimum, cover the pan and cook for ten minutes. Season with salt and pepper to taste. Keep hot.
4 Warm the hotdog buns. We like to place them inside a large pan under a lid over medium-low heat. Check and turn often to avoid burning them. Lower the heat if needed.
5 Make two to three small slices on two sides of the hotdog sausages. Cook the hotdogs using a non-stick pan to avoid using any oil, however, add a touch of it if needed. Turn them often so they blister on all sides and cook thoroughly.
6 Assemble your hotdogs by adding mayonnaise to the buns. Place a hotdog in the middle and cover with plenty of chili. Top with shredded cheese and pickled jalapenos and enjoy!
Notes
- You can add more or less chipotles according to your taste! We love our Diced Chipotles because they make it so much easier to add little by little straight from the jar.
- This recipe yields 8 very generous portions, you can add more beans or diced hotdogs to expand the recipe or you can halve it too.
- Fun fact: These type of chilidogs are a street food staple in Northern Mexico, particularly from Monterrey. They do not serve the chili over a hotdog but instead, dice the hotdog sausages and cook them in the chilli and spoon the chili directly into buns that are made especially for this kind of hotdogs. The original recipe calls also for freshly made pinto beans and ketchup!
- Give them an extra kick of flavour by mixing mayonnaise with diced chipotles for a quick and smokey layer!
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