Hot Dogs are a great way to change up the weeks routines or even the weekend. I love to make this special recipe wrap them in foil and do a perfect date night drive. Theses Red Chile Cheese hot dogs are a delicious year round treat. The Red Chile is the key ingredient to making these so special, but you have to pay attention to all of the details in this to make something really special. As with all of the TannerGonzalez offerings the details are what make this a standout.
1 Start with a great hot dog. Hebrew National enjoys something of a cult status within the frankfurter world, and for good reason. These 100% Kosher beef dogs are a frontrunner for our recipe. They offer a “clean hot dog flavor.” This hot dog offers great snap and general plumpness.
2 Slice in half diagonally and grilled to perfection on a flat iron pan or sauce pan. Going that extra mile of splitting obviously brings out the true essence of hot dog flavor.
3 Toast your buns on the Flatiron.
4 Use deli grade Yellow American Cheese.
5 Smother with my New Mexican Red Chile Sauce.
This is a true Hispanic tradition a red chile cheese dog. The red sauce is so delicious it creates a lot of things Red Chile cheese hot dogs, Red Chile Cheese burgers and of course smothered Red ChileCheese French Fries.
This isn’t a typical Red Chile like your used to at a fair or at Bubbas backyard BBQ. This has a true southwestern, Colorado, New Mexican flavor that you can sink your teeth into.
It’s not very difficult to make and is simple ingredients hopefully you can get your hands on some authentic Chile Molido Puro (ground red chiles.
Just make sure that you pay the extra dollar for some good-quality chili powder. You will taste the difference.
Different chili powders sometimes make the sauce more brown and sometimes more red.
2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
2 tablespoons all-purpose
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 1/2 cups water
6 oz Tomato Paste
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
Use immediately or refrigerate in an air-tight container for up to 3 days. (I like to use mason jars or Weck jars to store this sauce.)
*I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you’d like. Or if you’d like a smokier sauce, I recommend using 3 tablespoons chili powder and 1 tablespoon chipotle powder.
Again, though, this recipe calls for traditional Chile Molido Puro chili powder, not cayenne. But the Chile Molido Puro chili powder is fairly medium hot, and can be overly spicy. Some brands I recommend include:
*Fernandez Chile Molido Puro*
Can be substituted with:
Penzey’s Spices Mild or Medium Chili Powder
Spice Islands Chili Powder
Simply Organic Chili Powder