Food 52's Resident Sugar Man Rick Martinez is back to level up your hot dog game. This dish brings it with soft bolillo rolls topped with melty cheese, crispy bacon-wrapped dogs smothered in chori-beans, spicy pickled jalapeño mayo for a kick of heat, and topped with a secret ingredient: crushed potato chips! GET THE RECIPE ►► [ Ссылка ]

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS
00:00:00 Intro
00:00:55 Time To Talk Hot Dogs
00:03:05. Fix Up the Fixin's
00:04:04 Spicing Up the Mayo
00:05:17 Frying Up the Chori-Beans
00:07:19 Give the Onion and Jalapeño a Little Color
00:08:12 Bacon-Wrapped Goodness
00:10:01 Warm & Cheesy Bolillos
00:10:47 Let's Put Everything Together
00:12:48 Finally Time To Taste

PREP TIME: 10 minutes
COOK TIME: 28 minutes
SERVES: 8

INGREDIENTS

Spicy mayo
1/4 cup mayonnaise
1 to 2 pickled jalapeños, chopped
1 small garlic clove, finely grated
2 teaspoons Dijon, spicy brown, or yellow mustard
2 teaspoons jalapeño juice

Hot dogs and assembly
4 tablespoons rendered lard or extra-virgin olive oil, divided
4 ounces chorizo (about 1 link)
2 garlic cloves, finely grated
1 medium white onion, chopped, divided
1 smashed chipotle chile and 3 tablespoons adobo (from a 7-ounce can)
1 (15-ounce) can black beans and their liquid
Kosher salt
8 jumbo beef hot dogs
8 thin slices bacon (about 4 ounces)
2 to 4 fresh jalapeños, thinly sliced
8 soft bolillos, tops split open, or hot dog buns, warmed
4 ounces queso fresco, coarsely grated or shredded
Chopped avocado, chopped tomato, chopped cilantro, and kettle-cooked potato chips, for serving

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