Ingredients

The following ingredients have 8 Servings
  • 2 medium red onions
  • diced
  • 2 to 3 medium tomatoes
  • diced
  • 2 jalapeño peppers
  • seeded and diced small
  • 1/2 bunch fresh cilantro
  • chopped (leaves only)
  • Juice of 2 limes
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 pound 80% lean ground chuck
  • 1 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1 cup tomato juice
  • 8 large Roma tomatoes
  • halved lengthwise
  • 4 jalapeño peppers
  • stemmed and halved lengthwise
  • 4 garlic cloves
  • peeled
  • 1/2 small white onion
  • cut into chunks
  • 1 tablespoon olive oil or vegetable oil
  • 1/2 cup chicken broth
  • Juice of 1 lime
  • 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1/2 bunch fresh cilantro (leaves only)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • For the Taco-Dog: 8 all-beef hot dogs
  • 8 hot dog buns
  • 8 hard taco shells
  • 1/2 head iceberg lettuce
  • shredded
  • 8 ounces cheddar cheese
  • shredded
  • 1/4 cup sliced pickled jalapeños
  • 1/2 cup sour cream

Instruction

  • 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