- 1 Haas avocado, scooped from skin, pitted
- 1 cup Mexican crema or sour cream
- Juice of 1 lime
- ½ teaspoon ground cumin
- Fat pinch of salt
Preheat oven to 375 or outdoor grill to medium.
Combine the avocado crema ingredients in food processor and process to smooth. Transfer to bowl or squirt top bottle.
Combine pico de gallo ingredients, season and let stand to marry flavors.
In a small pot or pan over medium low heat, add beans, water, Tabasco and cumin and keep warm.
Tightly wrap each hotdog, barber pole style, with bacon. For baking, arrange wire rack in rimmed baking pan, set dogs on rack and bake until bacon crisps and dogs are hot throughout, about 18-20 minutes. If grilling, grill covered for about 15-18 minutes, turning occasionally.
To serve, slather one side of bun with the bean mixture. Nest the bacon-wrapped dog in the bun. Top with corn chips, pico de gallo and avocado crema.