This week I’m sharing my True Story Hometown Hot Dog with ya’ll! Yep, that means it’s a Texas dog and I’m going to be dropping lots of ya’lls all over the place.
I’ve never lived in a state with so much pride. Texans love all things Texas. Which is why if you’re a Texan, you best grab your True Story hot dogs and try this recipe out ASAP!
Before we dive into this Texas summer (hot hot hot) recipe, I wanted to share some tips and tricks with ya’ll when it comes to enjoying your favorite summer grub.
Did you know that if you purchase your hot dog buns in a bakery, you can request a certain number of buns? Most packages come with eight, but if you pass it behind the counter and ask for one, two, five, however many you need, they will repackage and reprice them for you! We do this often at Central Market, which is also where I find my True Story hot dogs- over by the cured meat section!
Now onto the dog. You probably already knew that when you buy hot dogs, they are pre-cooked. You really just need to heat them up to enjoy. That’s why you can enjoy hot dogs either grilled or boiled. I prefer a boil typically, because it ensured they don’t dry out and burst. Then I’ll toss them on the stove top for a minute or two just to get a bit of a crisp and some color.
Texas style hot dogs feature salsa, monterey jack cheese and jalapenos. If ya’ll are feeling advanced, you can add some chili too! Now that’s what I call Texas.
TEXAS STYLE HOT DOG
Prep time: 10 minutes
6 hot dog buns
1/3 c salsa
1 small jalapeño, thinly sliced
6 oz. monterey jack cheese, block or shredded
- Boil hot dogs at medium high heat for 5 minutes.
- While they boil, toast your buns in the oven for 3 minutes (optional).
- Heat a large skillet on the stove top at medium heat. Remove hot dogs from boiling and sear on skillet for 30 seconds. Just enough time to get a little crispy.
- Remove buns from the oven and place each hot dog in a bun.
- Top each hot dog with 1 tbsp salsa, 1 tbsp shredded monterey jack cheese and a slice or two of jalapeño. Enjoy!