Mexican Street-Style Hot Dogs by Keyanskitchen

Ingredients

• 4 beef hot dogs
• 4 bacon slices
• 4 bolillo rolls (or soft hot dog buns)
• 1 white onion, finely diced
• 2 roma tomatoes, diced
• 1 jalapeño, seeded and minced
• 4 tbsp mayonnaise
• 2 tbsp yellow mustard
• 2 tbsp ketchup

Instructions

1. Wrap each hot dog tightly in a slice of bacon, securing the ends with toothpicks if necessary.
2. Combine the diced onion, tomato, and jalapeño in a small bowl to create the fresh pico de gallo topping.
3. Heat a large skillet over medium heat and cook the bacon-wrapped hot dogs for 8-10 minutes, turning frequently until the bacon is crispy and the hot dog is heated through.
4. Slice the bolillo rolls lengthwise and toast them lightly in the same skillet for 1-2 minutes until golden brown.
5. Spread mayonnaise inside each roll, place the bacon-wrapped hot dog inside, and top generously with the pico de gallo, mustard, and ketchup.