Sonoran Hot Dogs
A flavorful twist on the classic hot dog! Sonoran hot dogs are made with bacon wrapped beef franks, beans, fresh veggies, salsa, and citrus mayo.
Servings: 4 hotdogs
Ingredients
- 4 hot dogs
- 4 slices of bacon
- 4 soft bolillo buns or brioche hot dog buns
Cooked Beans
- 1/2 cup dried pinto beans or 1 can pinto beans
- 1/4 onion
- 1 garlic clove
- 1/2 tsp dried epazote or Mexican oregano
- 1/4 tsp cumin
- 1/2 jalapeno
- salt to taste
Other toppings
- 1/4 diced raw onion
- 1 large tomato deseeded & diced
- 1 onion thinly sliced and grilled
- 4 grilled yellow chili peppers
Condiments
- mayonnaise with lime juice
- mustard
- jalapeno salsa
Jalapeno Salsa
- 3 jalapenos
- 1 yellow chili pepper
- 1 garlic clove
- 1 lime
- grilled onions
- cilantro
- salt
- water
Instructions
To make the frijoles:
- *If using canned beans, you can skip these steps and just heat through in a saucepan. Rinse & soak the pinto beans in water over night, picking out any beans that are browned or deformed.
- Boil the beans in a pot with some fresh water, onion, jalapeno, garlic, cumin, dried epazote or Mexican oregano, and salt to taste. Boil uncovered on medium low heat for 1 1/2 to 2 hours, adding water as needed.
- The beans are ready when the bean water has thickened and the beans are easily squished between your fingers.
- Prepare all the toppings- dice some onions and tomatoes and set aside. Thinly slice some onions for grilling, and cut the jalapenos and 1 yellow chili pepper in half. You'll also need 2 limes, a small handful of cilantro, and 1 garlic clove.
- Tightly wrap the hotdogs with bacon strips.
- Cook the bacon wrapped hot dogs in a large pan over medium heat.
- Turn the hot dogs over, and when enough of the bacon oil has been released into the pan, add the sliced onions & peppers. Continuously flip the hot dogs over as they cook, and once the peppers have started to blister, add the garlic clove.
- Remove everything from the pan once cooked through, except for most of the onions (take out a small amount of the grilled onions to make our jalapeno salsa).
- Sauté the onions just a little bit longer with some mustard (optional- I see a lot of vendors doing this at their cart and I think it adds great flavor to the onions!)
- To make the jalapeno salsa, combine the cilantro, grilled jalapenos, 1 grilled yellow pepper, garlic, some of the grilled onions, juice from 1 lime, salt to taste, and a little water.
- Blend until smooth
- Steam the bolillo or hot dog buns by wrapping them in a dampened paper towel and microwaving for 10 seconds.
- Build your Sonoran dog: Add a layer of the lime/mayo in the bun first, then the bacon wrapped hot dogs, then the frijoles, raw tomatoes & onions, more mayo, grilled onions, mustard, and jalapeno salsa. Serve with grilled yellow chili peppers on the side.
