This deep-fried bacon-wrapped hotdog represents a fusion of flavors and cultures from the United States and Mexico. Grilled perfectly, atop a buttered bun and slathered with mayonnaise and a spicy relish, this hot dog may convince you to never use mustard or ketchup again!
Wrap a piece of the bacon around each hotdog and hold it in place with toothpicks. Refrigerate while the oil comes to temperature.
Heat the oil in a medium Dutch oven or deep-fryer until it reaches 350°F (175°C) on a deep-fry thermometer. Line a baking sheet with several layers of paper towels.
Fry the hot dogs, in batches, making sure to keep them totally submerged in the oil (using tongs or a spider), until the bacon is golden brown and crispy, about 3 minutes. Remove the hot dogs and let drain on the prepared baking sheet.
Heat a nonstick pan or griddle over medium heat. Butter the cut sides of the buns, place in the pan, butter-side down, and toast until light golden brown, about 30 seconds.
Combine the mayonnaise and vinegar. Spread the bottom of each bun with some of the mixture, then top with a hot dog. Add a dollop of the relish and the cilantro leaves. Serve immediately.
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