Month: October 2026

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Something intriguing… Vanity Post #129

After discovering the recipes I featured in yesterday’s “Tasty Tuesdays” post (Vanity Post #128), I discovered something intriguing on muydelish.com… A recipe for “Authentic Sonoran Hot Dogs”. I don’t normally think anything of hot dogs, but this recipe sounded like something I’d like to try. I think you’ll see why when I share the afore-mentioned recipe with you. Here goes…

Authentic Sonoran Hot Dogs

Sonoran Hot Dogs are taken to a higher level! With a soft bun, hot dog wrapped in bacon and topped with sautéd onions, chopped tomatoes plus your favorite condiments.

Ingredients

  • 4 large hot dog buns
  • 4 large all-beef hot dogs
  • 4 slices thin bacon
  • 1/2 large white or yellow onion, sliced thinly
  • 1 Roma tomato, chopped into small cubes
  • Mayonnaise, mustard, ketchup, hot sauce, to taste

Optional toppings: raw onions (chopped), avocados, whole pinto beans.

Directions

  1. Start placing the edge of the bacon on the top of the hot dog and wrap it by overlapping the bacon while going down. This will keep the bacon from opening while you cook it.
  2. At the bottom of the hot dog, using you finger, tuck in the end of the bacon inside of the bacon itself to secure that edge. If this fails, then you can secure it with a toothpick until you get better at this.
  3. Cook the onions and hot dogs in a large skillet. Keep rotating the hot dogs until all sides are evenly crispy.
  4. Right before assembling the hot dog, steam the buns by loosely wrapping them in paper towels and microwave them for about 7 to 20 seconds. Just enough to get them soft and warm.
  5. Place the hot dog in the bun.
  6. Add about 1 Tablespoon of cooked or raw onions.
  7. Add about 2 Tablespoons of chopped tomato.
  8. Spread some mayonnaise over the tomatoes and press lightly to blend the tomatoes with the mayo. Add mustard, ketchup and hot sauce if you like.

Note on the mayo: The mayo over the tomato acts as a binder of the ingredients so that the veggies stay in place when eating the hot dog.

Storing:

  • Fridge: If you have the option, it is best to store all of the ingredients in their small containers, and then assemble the hot dogs when ready to eat. If you have extra already made dogs, then wrap them up in plastic wrap.

Reheating:

  • Microwave: Reheat in the microwave for 30 to 45 seconds or until heated through. The bun will become soft and a little soggy.

Now, don’t these Sonoran Hot Dogs look “muydelish”?

And in case you haven’t figured out what I found so intriguing about these “Authentic Sonoran Hot Dogs”, it was the…

“wrapped in bacon”

part that got me as soon as I read it, and it was then that I knew I had to share it with y’all!

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National Taco Day… Vanity Post #128

In honor of National Taco Day, which just happens to be today, I’ll be sharing not one… not two… but THREE recipes that can be made to celebrate this tasty “holiday”! First, I’ll be sharing a recipe for homemade taco seasoning that should prove to be tastier than those store-bought packets. Then, I’ll be sharing a recipe for “Easy Mexican Picadillo”, favorite dish in many Mexican homes, and lastly, I’ll be sharing a “Baked Tacos” recipes, which uses the “Easy Mexican Picadillo”. Lots to share, so let’s get this TACO party started!

Homemade Taco Seasoning

(from Little House Living)

Ingredients

1/4 cup minced onion

2 Tablespoons chili powder

2 teaspoons paprika

2 teaspoons crushed red pepper flakes (optional)

1 1/2 teaspoons dried oregano

1/2 teaspoon marjoram

1 Tablespoon salt (which can be adjusted to suit your particular taste)

2 Tablespoons cornstarch

1 Tablespoon minced garlic (or garlic powder)

1 teaspoon ground cumin

Directions

  1. Mix all the ingredients together and store in an airtight container.
  2. Use 2 Tablespoons of mix per pound of beef, chicken, or anything else!
  3. This recipe makes enough to use 6 times (when using 2 Tablespoons per pound of beef.

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Healthy Mexican Picadillo Recipe

(from muydelish.com)

Ingredients

1 large russet potato, chopped in small cubes

2-3 Tablespoons vegetable or canola oil

1 lb 96% ground beef

1/4 teaspoon garlic salt

1 cup chopped onion (1/2 medium onion)

1 medium poblano pepper, jalapeno, 1 Anaheim chile or green pepper, chopped

1 large tomato or 2 Roma tomatoes, chopped

4 oz tomato sauce

1/2 cup broth (chicken, beef or vegetable. Anything works. Add more for a juicier dish.)

1/2 cup frozen peas

1/2 roasted or regular corn kernels

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

Directions

  1. Cook the cubed potatoes in 2-3 tablespoons of oil in a medium skillet on medium heat. Keep stirring to ensure that the potatoes are cooked even.
  2. Cook the potatoes first or do this while the potatoes are cooking: Cook the ground beef in a medium sauce pan on medium high heat. Add the garlic salt.
  3. Break the beef with a spoon into small pieces while you stir.
  4. When the meat is 3/4 cooked, add the onions and poblano pepper (or Anaheim Chile) and cook for 2 minutes.
  5. Add the chopped tomato, tomato sauce, broth, salt, and pepper. Cook until the onion becomes clear and meat is completely cooked.
  6. Add the frozen peas, corn kernels and potatoes. Cook for another 2-3 minutes on low heat to incorporate all the flavors. Taste for seasoning and add salt and/or pepper according to taste if necessary.
  7. Remove from heat and serve while it is hot.

Notes

  • Fridge: Allow the meat to cool down to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
  • Freezer: If you want to store picadillo for a longer period, freezing is a great option. Place the cooled meat in a freezer-safe container or freezer bags, removing as much air as possible. Seal it tightly and free for up to 3 months.
  • Don’t forget to label the container with the date and contents!

Reheating

  • Stovetop: Heat it over medium heat, stirring occasionally to ensure even reheating. Once the meat is heated through, it’s ready to be enjoyed.
  • Microwave: If you prefer a quicker method, the microwave is a convenient option. Place the meat in a microwave-safe dish, cover it loosely to prevent splatters, and heat it in short intervals, stirring in between. Be cautious not to overheat to avoid drying out the dish.

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Baked Tacos with Beef Picadillo

(from muydelish.com)

Ingredients

3 cups prepared beef picadillo

12 corn tortillas (homemade or store-bought)

2 Tablespoons olive oil

1 cup shredded cheese

1/2 cup Habanero mayonnaise

1 1/2 cups prepared salsa Mexicana and/or Pico De Gallo salsa

Directions

  1. Preheat your oven to 375 degrees F. Heat a small or medium skillet over medium=high heat.
  2. Lightly brush the tortillas on both sides with the oil. Fry the tortillas very lightly on both sides making sure they stay pliable. Then add 14 cup of the beef picadillo to one side of the tortilla. Sprinkle some cheese on top of the meat then fold them gently and place them in a baking tray or dish, side by side.
  3. Bake for 12-15 minutes, until the tacos are golden and crispy. You may need to flip the tacos halfway through to ensure both sides are crispy.
  4. Garnish & Serve — Drizzle with Habanero Mayonnaise, top with Mexican Pickled Onions, and spoon on some Salsa Mexicana and fresh Pico de Gallo Salsa

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And there you have’em: THREE recipes to help you celebrate National Taco Day, which just happens to be a “Taco Tuesdays” AND a “Tasty Tuesday”!

Que aproveche!