The El Vaquero as Served at Barrio Dogg in San Diego, California as seen on Cooking Channel's Seaside Snacks and Shacks, Season 1.
Recipe courtesy of Barrio Dogg

El Vaquero (The Cowboy): Chile Con Carne Hot Dog

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  • Level: Advanced
  • Total: 17 hr 10 min (includes soaking time)
  • Active: 1 hr 20 min
  • Yield: 1 hot dog
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Chile Con Carne:


Special equipment:
a smoker
  1. Cook hot dog over high heat on griddle or flat top, 7 minutes.
  2. Toast the roll on griddle. Melt all but 1/2 ounce Cheddar on griddle and cook to a crisp. Add to the roll, then add the frank. Add the Chile Con Carne, then sprinkle with the remaining 1/2 ounce Cheddar, the diced onion and jalapeño.
  3. Top with thinned sour cream, salsa verde, crunchy fried onion, Cotija and cilantro.

Chile Con Carne:

Yield: 32 quarts
  1. Wash and drain all the beans, then soak them, 8 hours or up to overnight. Drain.
  2. Boil the purified water, then add the beans. Bring water back to a boil, then cook until beans are soft to touch, 45 minutes.
  3. Meanwhile, prepare a smoker for smoking over hickory and mesquite wood. Sprinkle beef and pork with garlic powder, paprika, pepper and salt,). Smoke beef and pork in smoker, 2 hours, then cut meat into small cubes.
  4. Drain beans into very large pot (reserve cooking liquid).
  5. Heat oil in a very large pot over medium heat. Add garlic and onion and cook, stirring occasionally, until onion is translucent. Add chorizo and cook thoroughly. Add cubed beef and pork, then the beans. Add as much reserved bean cooking liquid as necessary to cover ingredients, then add the chile powders, cumin, onion powder, oregano and cayenne. Bring to a boil, then reduce heat to low, and cook, 6 hours.

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