Nolan Ryan’s Tex-Mex Taco Dog

Preheat the oven to 425°F.

Combine all ingredients for the pico de gallo in a medium bowl. Cover and chill until ready to use.

For the taco sauce, heat the oil in a large sauté pan over high heat and cook the inions until golden brown. Add the ground chuck, stirring until crumbly, and then add the chili powder, paprika, salt, and garlic powder. Cook, stirring, until the meat is no longer pink, about 5 minutes. Drain off the excess fat and add the tomato juice. Reduce the heat to low and cook the meat, stirring, until the juices almost dry up. Remove the pan from the heat and cover to keep warm until ready to serve.

For the Salsa Roja, spread out the tomatoes, jalapeños, garlic cloves and onion chunks on a baking sheet. Drizzle with the olive oil and toss gently with your hands to mix. Roast the vegetables until golden brown, about 15 minutes. Transfer the roasted vegetables to a blender and add the chicken broth, lime juice and adobo sauce. Blend on low for 3-5 seconds. Add the cilantro, salt, and pepper and blend for another 3-5 seconds. The salsa should be chunky, so don’t overblend.

Preheat the grill to medium-high and lightly oil the grill grates. Slit the hot dogs lengthwise, halfway through, and grill them for 6-8 minutes, turning frequently Toast the buns and the taco shells on the grill. Place a taco shell inside each bun and a hot dog inside the taco shell. Top with taco sauce, lettuce, pico de gallo, cheese and jalapeños.

Serve with sour cream and Salsa Roja on the side.