Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil and heat until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the tomatoes, chicken stock
, chipotle and chili powders, bring to a boil and cook for 10 minutes.
Add the mango
, tortillas and almonds and cook, stirring occasionally, until mangoes are soft and the mixture is reduced by half, about 30 minutes. Cool for 5 minutes before adding it to a blender.
Carefully transfer the mixture to a blender
and blend until smooth. Return the mixture to the saucepan over high heat, add the honey, maple syrup, molasses
, clove, allspice and chocolate
. Cook until reduced to a sauce consistency, about 10 minutes and season with salt and pepper, to taste.
Combine lime juice, vinegar, sugar, salt and chile in a medium saucepan
and bring to a boil over medium heat. Cook the mixture until the sugar is dissolved. Remove from heat and let cool for 5 minutes.
Put the onion slices in a small bowl. Pour the warm vinegar mixture over and toss to coat. Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.
Preheat a grill or griddle
Cook the hot dogs on grill
or griddle until golden brown and the skin is crisp
. Put in the buns and top each with some of the mole sauce, cheese, avocado
and pickled red onions.