Instructions

1. Thinly slice 6 garlic cloves. Pick the leaves from 1 bunch fresh oregano sprigs until you have 2 tablespoons (pick some more for garnish if desired). Trim 1 medium plum tomato and cut into small dice (about 1 cup).
2. Working over a large bowl, remove the stems from dried chiles and using kitchen shears, cut the chiles into 1/2-inch strips until you have 1 1/2 cups. Agitate them in the bowl to remove the seeds that fall to the bottom.
3. Heat 2 cups olive oil in a 10-inch high-sided skillet or wok over medium-high heat until 300ºF. Add the garlic and 1/2 cup dry roasted peanuts and fry for 3 minutes, adjusting the heat as needed to maintain an oil temperature of 300ºF.
4. Add the dried chiles (leave the seeds behind in the bowl and discard) and press down on them with a wooden spoon to submerge in the oil. Fry, stirring often, until the garlic is browned on the edges and the chiles are softer and more pliable, 3 to 5 minutes.
5. Remove the pan from the heat and let sit for 15 minutes. Meanwhile, heat the grill, crush the Takis, and score the hot dogs. Heat an outdoor grill for direct, medium-high heat (about 375ºF).
6. Using the tip of a knife, score parallel lines about 1/4-inch deep into 8 hot dogs on a slight diagonal, spacing them about 1/2-inch apart. If you’d like a cross-hatch pattern, repeat the scoring, making these lines perpendicular to the first set.
7. Place 2 cups Takis in a food processor fitted with the blade attachment. Pulse 3 or 4 times, then process until coarsely ground, about 15 seconds for 1 minute. Transfer to a bowl or storage container.
8. Wipe the bowl of the food processor with a paper towel or use a dry brush to remove any crumbs. Add the oregano, 3 tablespoons sherry vinegar, 1 tablespoon toasted sesame seeds, 2 teaspoons packed dark brown sugar, and 1/2 teaspoon kosher salt.
9. Using a slotted spoon, transfer the peanuts, chiles, and garlic to the food processor. Add 1/2 cup of the spicy oil to the food processor. Process for 30 seconds, scraping down the sides of the bowl once or twice. Pulse to break up any large pieces, being careful not to turn it into a paste. Transfer to a bowl or storage container.
10. Place the hot dogs on the grill and grill uncovered until slightly charred and the hot dogs bend along the scored lines, 4 to 5 minutes. Transfer to the upper rack of the grill, a cooler spot on the grill, or a baking sheet tented loosely with aluminum foil to keep warm.
11. Working in batches if needed, place 8 hot dog buns on a cut side (for split-top buns) or cut-side down (for regular) on the grill. Grill uncovered until toasted (flip the split-top buns halfway through to toast both sides), 30 seconds to 2 minutes total.
12. To assemble, place a hot dog in a bun. Give the salsa macha a good stir and spoon 1 tablespoon onto each hot dog. Sprinkle with the tomatoes (about 2 tablespoons each) and Taki crumbs (heaping tablespoon each). Garnish with a few fresh oregano leaves if desired.
13. To turn the remaining salsa macha into a dip for tortilla chips, stir in the remaining cooking oil.