Sonoran Hot Dog
Get ready to impress everyone at the cookout with delicious Sonoran Hot Dogs! This bacon wrapped all beef dog is on a soft bun with pinto beans, grilled onions, a smoky salsa with plenty of mayo and mustard.
The Sonoran Hot Dog from the vibrant street carts of Sonora, Mexico, has crossed borders to become a beloved treat in the southwestern United States. Known for its unique combination of savory bacon-wrapped hot dogs, fresh and tangy salsa, and hearty pinto beans, this dish is a testament to the fusion of Mexican and American tastes.
Wrapped up in a fluffy bun and bursting with toppings, the Sonoran Hot Dog is not just food; it’s an experience.
What Makes This So Great?
What sets the Sonoran Hot Dog apart is its intricate layers of taste and texture. From the smoky, crisp bacon enveloping the juicy hot dog to the rich, creamy beans and the zesty homemade salsa, each bite offers a symphony of sensations.
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This hot dog goes beyond the usual ketchup and mustard affair, introducing a gourmet twist to a familiar favorite. It’s a perfect example of simple ingredients transforming into something extraordinary through creativity and tradition.
What Kitchen Items Do You Need To Make This?
Preparing Sonoran Hot Dogs requires some basic kitchen equipment and a few special items to achieve authentic results:
- Grill: Essential for achieving the smoky char on the bacon-wrapped hot dogs and grilling the onions and jalapeños.
- Food Processor: Useful for making the salsa, though a blender could work in a pinch.
- Medium Saucepan: For cooking and mashing the pinto beans.
- Metal Steamer Basket: To steam the buns, making them soft and warm.
- Potato Masher or Wooden Spoon: To mash the beans to the right consistency.
- Tongs and Spatula: For handling and flipping the ingredients on the grill.
What Ingredients Are Needed For This Recipe?
This recipe calls for straightforward, flavorful ingredients:
- All-Beef Hot Dogs: The base of the dish, providing a meaty texture.
- Bacon: Adds a layer of smoky, crispy richness.
- Top Cut Hot Dog Buns: These buns are sturdy enough to hold all the toppings without falling apart.
- For the Salsa: Jalapeños, white onion, lime juice, cilantro, and seasoning blend to create a fresh, vibrant topping.
- For the Pinto Beans: Includes pinto beans, onions, jalapeño, garlic, and seasonings, simmered to creamy perfection.
- For Serving: Mustard, mayo, diced tomato, diced avocado, and raw onion add freshness and a creamy contrast.
How To Make It
For the Beans:
- Heat oil in a saucepan. Sauté onions and jalapeño with seasoning until translucent.
- Add garlic, then the beans with their liquid and seasonings.
- Simmer and mash to your desired consistency, adjusting moisture and seasoning as needed.
For the Dogs and Salsa:
- Wrap each hot dog with bacon. Prepare onions and jalapeños for grilling.
- Grill at 350℉ until everything is nicely charred.
- Blend grilled onions, jalapeños, cilantro, lime, and seasoning to make the salsa.
Assembly:
- Steam the buns until soft.
- Layer beans, then a hot dog in each bun.
- Top with salsa, more onions, mayo, mustard, and any additional toppings.
What Is The History Behind This Recipe?
The Sonoran Hot Dog is thought to have originated in the late 20th century in Sonora, Mexico, before making its way to Arizona and beyond.
This regional specialty reflects the dynamic cultural exchanges along the U.S.-Mexico border, combining elements from American barbecue and Mexican street food traditions.
It’s a celebration of community and local ingenuity, often served at gatherings and sporting events, where it’s known for both its heartiness and its ability to bring people together.
What Can I Switch Up To Make This Different If I Have Dietary Needs(Vegan/Vegetarian/Gluten Free)?
Experimenting with the Sonoran Hot Dog can tailor it to different tastes or dietary needs:
- Vegan Version: Use plant-based hot dogs and bacon. Swap out regular mayo for a vegan variety.
- Spice Variations: Adjust the heat level in the salsa with different types of peppers.
- Different Beans: Try black beans or refried beans for a twist on the texture and taste.
How Should I Store This?
Sonoran Hot Dogs are best enjoyed fresh due to the layering of various components. If you need to store leftovers, keep the elements separate:
- Bacon-Wrapped Hot Dogs: Refrigerate in an airtight container for up to 3 days.
- Beans and Salsa: Store in separate containers in the refrigerator. Reheat beans on the stove, adding a little water to regain consistency.
- Assembled Hot Dogs: Not recommended for storage as the buns may become soggy.
Sonoran Hot Dog
Equipment
- 1 food processor
- 1 grill
Ingredients
- 6 all beef hot dogs
- 6 slices bacon
For the Salsa
- 2 jalapenos
- 1 ½ white onion cut into slices
- 1 tsp oil
- salt and pepper
- juice of 1 lime
- handful of cilantro stems and leaves
- salt and pepper to taste
For the Pinto Beans
- 2 tsp olive oil
- 1 small white onion finely diced
- ½ jalapeno finely diced
- 3 garlic cloves minced
- 1 16 oz can of pinto beans
- ½ tsp chicken bouillon
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
For Serving
- 4 top cut hot dog buns*
- mustard
- mayo
- diced tomato
- diced avocado
- diced raw onion
Recipe Instructions
For the Beans
- Add oil to a medium sized saucepan over medium high heat. Once hot, add white onion and jalapeno. Season with salt and pepper and stir. Cook until onion is translucent, about 5 minutes. Next add garlic and cook until fragrant, about 1 minute.
- Add in can of beans (liquid included) and all the seasoning. Stir to combine. Bring to a boil and reduce heat to a simmer, stirring occasionally. Using a potato mashed (or wooden spoon if you don't have one) mash the beans until about ½ are mashed or until your desired consistency.
- Taste and add more salt if necessary. If beans get a little dry, add a ¼ cup of water or broth at a time. Taste and season if needed. Leave beans on low while you prepare everything else.
For the Dogs and Salsa
- Wrap one slice of bacon around each hot dog. Set aside. Toss onion slices (for the dogs and the salsa) in a little oil and season with salt and pepper.
- Heat grill to 350℉. Place the bacon-wrapped dogs, onions, and jalapenos onto the grill. Turn dogs, onions, and jalapenos, occasionally cooking all sides. Remove vegetables and dogs when they have a good char and the bacon is crispy, about 20 minutes.
- Add half of the grilled onions and jalapenos (with the stem removed) into your processor with cilantro, lime, salt and pepper. Blend. Add a splash of water if it's too thick. Taste or seasoning.
Assembly
- Place your buns in a metal steamer basket and steam until soft, about 1 – 2 minutes. Carefully remove with tongs.
- Spread a layer of beans into the bun and top with a hot dog. Top with your salsa, remaining grilled onions, mayo, mustard, and any more desired toppings. Serve immediately.
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