Popular
Latest From the Show
Mexican Hot Dogs
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
For the Avocado Crema:
- 1 Haas avocado, pitted and scooped
- 1 cup Mexican crema or sour cream
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- Fat pinch of salt
For the Pico:
- 2 vine tomatoes or 3 plum tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
- 1 large jalapeño, seeded and finely chopped
- 1 clove garlic, finely chopped or grated
- A small handful cilantro leaves, finely chopped
- 1/2 teaspoon cayenne pepper
- Salt
- Juice of 1 lime
For the Beans:
- 1 can spicy vegetarian refried beans
- 1/4 cup water
- 1 teaspoon Tabasco
- 1/2 teaspoon ground cumin
For the Hot Dogs:
- For the Hot Dogs: 4 slices bacon
- 4 large hot dogs
- 4 good quality large hot dog or lobster rolls, trimmed and toasted on sides
- Fritos or lightly crushed potato chips, to serve
Preparation
Preheat oven to 375°F or an outdoor grill to medium.
Combine ingredients for the Avocado Crema in a food processor and process to smooth, transfer to bowl or a squirt-top bottle.
Combine salsa ingredients in a bowl.
Combine beans, water, Tabasco and cumin in a small pan over medium-low heat. Stir to combine and heat through.
Tightly wrap each hot dog with bacon, barber pole-style.
To bake, arrange bacon-wrapped hot dogs on a wire rack set onto a rimmed baking pan. Bake until the bacon is crisp and the dogs are hot through, 18-20 minutes. If cooking on a grill, grill covered 15-18 minutes, turning occasionally.
Slather the insides of the toasted or grilled rolls with beans, nestle dogs in the buns and top with Fritos or chips, salsa and avocado crema.