Mexican Street Style Hot Dogs

First we prepare the sausages by making a pocket in the links to fit in the cheese. Slice the link verticaly about 1/3 of the width of the link, then slice the cheese into strips (you should get 4 strips per slice of cheese). Place up to two strips of the cheese inside the pocket in the links, then wrap the links with the bacon as tightly and completely as possible, keeping the cheese inside and preventing the sausage link from breaking. You may need to use more than one piece of bacon on every link. Pin the ends of the bacon with pieces of toothpicks. Set aside.

Heat the oil in a shallow pan. The oil should reach about one finger’s width from the bottom.

Slice the onions into thin strips, put them in a microwave-safe container and cover with water; nuke them for about 30 seconds. Take out and drain.

Once the oil is hot, fry the sausage links until the bacon is crispy (some cheese might and will spill out, so use a pan you are not very attached to, or one that is very non-stick). The oil won’t cover the whole sausage link, so once one side is ready, you have to flip them over. Once they are done, place in a kitcken towel to remove excess oil. Remove most of the oil from the pan, and fry the onions until caramelized. Remove and set aside.

Now in Mexico there are two schools of thought as far as how the bun is prepared:
1. You steam it and that is it.
2. You slather it with butter, mayo, mustard or a mixture of them all and place in a pan to toast.

You decide. I like mine toasted with butter (insert evil grin here).

Now that we have all the ingredients cooked, it’s time to assemble the hot dog. Place the bun in a plate. You can, if you want to, slather it with mayo—I won’t judge you. Now place a sausage link, add toppings of choice (I use mustard and ketchup), and add a tablespoon of the cream. Now take some of the onions and place them on top.

You are done!

I eat these with fried chiles rojos secos, but you can skip that part if you are not big on spicy things.