Start by scoring  your hot dogs to make little slits. In a large container, add your hot dogs and pour the full can of Pabst Blue Ribbon. Let them soak for at least 1 hour.

Set a skillet or griddle to medium high heat and coat with oil. Add your onions and your hatch chile and season with your Salt and Pepper + Three Chiles. Cook the onions until they are softened, for about 5 minutes. Remove from the heat and set aside.

On the same skillet or griddle, over high heat, cook your hot dogs with a little bit of beer for about 1 to 2 minutes per side, until crisped. Remove from the heat and set aside.

Toast your buns for a couple of minutes until golden brown. Set aside.

Begin building your dogs by adding a slice of cheese to the bun (you can use a torch to melt the cheese), followed by the hot dog and then your hatch chile and onions. Eat right away!