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.
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.
Notes
* Sonoran-style hot dogs are traditionally served on bolillo, an oblong crusty roll found in Mexico. They're bigger than a standard hot dog bun and can hold more fillings. You can find these in some chain grocery stores or a Mexican grocery store. If not, top cut hot dog buns work best.
Nutrition
Calories: 127kcalCarbohydrates: 4gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 15mgSodium: 155mgPotassium: 117mgFiber: 1gSugar: 1gVitamin A: 175IUVitamin C: 9mgCalcium: 15mgIron: 0.5mg
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