Mexican bacon-wrapped hot dogs
Bacon-wrapped sausages fried until crisp and tucked into soft buns with mayonnaise, tomato, onion, pickled jalapeños, ketchup and mustard: an easy supper all over Mexico, especially in the north. In Monterrey they are called jochos, and Sonora's dogos also get beans, grilled onion and a güero chilli on the side.
- 30 minTime
- 29 minHands-on
- 4Portions
- ≈ $43per portion
- 720kcal per portion
Ingredients for 4 portions
- 8Vienna sausages
- 150 gBacon, 8 rashers
- 8Hot dog buns
- 2Tomatoes, finely diced
- 1Yellow onion, finely chopped
- 100 gPickled jalapeño slices, chopped
- 4 tbspMayonnaise
- 4 tbspKetchup
- 2 tbspMustard
Method
- Finely dice the tomatoes and onion, chop the pickled jalapeños and put each in a small bowl.
- Wrap a rasher of bacon in a spiral around each sausage and secure the ends with cocktail sticks.
- Put the sausages in a large frying pan, without oil, over a medium heat. Fry for about 10 minutes, turning often, until the bacon is golden and crisp all over. Drain on kitchen paper and remove the cocktail sticks.
- Split the buns lengthways without cutting all the way through and warm them in a dry frying pan for a few seconds on each side.
- Spread the buns with mayonnaise, put a sausage in each and top with tomato, onion and jalapeños. Finish with ketchup and mustard and serve straight away.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
