Mexican Mole Hot Dog

These Mexican Molé Hot Dogs will make you want to down a margarita this 4th of July!! Loaded with all beef hot dogs, avocado, fresh tomato, cojita and molé sauce you will be dancing the macarena!

After a 12.5 hour work day, and getting home after 7, it was Yoga Pants o’Clock!! And then it was Beer Thirty. Then Twist of the Top time, and after that – Slam One Back  After 7! Some days you just need a brew to end the day. And when you’re downing Mexican food, you need a Mexican beer. Ben and I have been enjoying our fair share of Pacifico lately and they paired perfectly with these Mexican Molé Hot Dogs for the 2nd day of Hot Dog Week!

I know that 4th of July is this week, but I can’t help but think summer celebrations call for spicy Mexican food. We are a melting pot nation, so celebrate with a little food from every where!

I’ve recently become obsessed with molé, because our favorite local Mexican restaurant does such a good job at it!

They also do a good job at making Cadillac margaritas magically appear before me. But that’s another story.

Any time you can make chocolate into something savory, it’s a win and I’ve been wanting to add it to everything! I picked up three jars of different molés and have been devising ways to slip it on everything. Hot dogs seemed like the next plausible choice, and boy was I glad they worked out this well!

On a hot summer day, a slathered molé dog and cold beer do wonders for the soul. And frazzled nerves.

Try some of the past Hot Dog Week Winners! Or is that Weiners?!

Smoked Salmon Seattle Dog

Roasted Poblano Mac and Cheese Dog

Sweet Thai Chili Dog

Print Recipe

Yield: 4

Mexican Mole Hot Dog

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Ingredients:

4 All Beef Franks, grilled

4 toasted Hot Dog Buns

1 Heirloom Tomato, diced

2 Avocado, diced

Cojita Cheese, crumbled

1/2 cup Mole Sauce (can be found in jars in Mexican food aisle at most stores)

1/2 cup Cilantro, minced

4 slices Bacon, chopped

Limes for drizzle

Directions:

Grill hot dogs over until cooked through. Toast buns. Top prepared and bunned hot dogs with crumbled bacon, prepared mole sauce, cilantro, crumbled cojita cheese, chopped tomato, diced avocado, and drizzle with squeezed lime. Devour. Best served with a cold Mexican beer, like Pacifico.