Bolillo Hot Dog Bun Recipe

Wrap the bacon around the hot dog and fry on medium high until crispy.

Bolillo hot dog bun recipe. Sprinkle cheese over the guacamole. Take a link of the Mexican chorizo sausage and slice lengthwise. Move the hot dog to the direct side of the grill and grill for 1-3 minutes until the bacon reaches your desired crispiness.

Take one ball turn it over and with your fingers start rolling the dough see video above tightly. Pinto and refried beans black beans fresh and caramelized onions tomatoes mustard ketchup mayonnaise various salsas cheeses crumbled potato chips sour cream sliced peppers avocado slices or guacamole shrimp chorizo pineapple mushrooms and any number of hot sauces. Spread the mustard inside the bun.

Split a bolillo roll across the top and stuff with the hot dog of your choice. Bread flour will yield a high rise bun that is soft and springy in texture. Wrap the bacon around the hot dog and fry on medium high until crispy.

Place chorizo on the grill and cook for 25-30 minutes. Once the buns have risen remove the damp paper towel or a kitchen towel and generously spray risen hot dog buns with room temperature water step 1-2. Set aside and save the grease.

Spread the mustard inside the bun. Today lots of these regional hot dogs feature homemade hot dog chili recipes. In the end it looks a bit like a canoe Spread the mustard inside the bun.

The hot dog was a natural choice as a street food since it can be made with relatively affordable ingredients with low upstart costs. Cut a slit in the bolillo buns to make a pocket. Use tongs to turn links often until golden brown.