Authentic Sonoran Hot Dogs Food

SONORAN STYLE HOT DOG

Steps:

• Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
• Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
• Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
• Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
• Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.

SONORAN HOT DOGS

Steps:

• On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the hot dog around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.
• Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the skillet and set aside.
• In the same skillet, heat the vegetable oil and add the 1 cup chopped white onion. Sauté the onion until it softens and becomes translucent, about 5 minutes. Scrape into a small bowl and set aside.
• Meanwhile, char the güero chiles on a hot comal or skillet set over medium heat for 3to 6 minutes. Turn it once or twice, until its skin has lightly charred. Remove from heat.

SONORAN-STYLE HOT DOGS

Steps:

• Whisk 1/4 cup mayonnaise, 1/2 cup chopped cilantro, 1 tablespoon hot sauce and the zest and juice of 1 lime in a bowl; season with salt and pepper.
• Wrap 8 hot dogs in 1 slice of bacon each; secure with toothpicks and refrigerate 30 minutes. Grill over medium heat, turning, until crispy, 12 to 15 minutes. Split open 8 bolillo or hoagie rolls, spread with butter and grill until toasted.
• Spread a schmear of warm refried beans in each roll, then add a bacon-wrapped hot dog. Top with diced avocados, plum tomatoes and red onion, sliced pickled jalapenos and a squiggly drizzle of the zesty mayo. Add cilantro and more hot sauce.

SONORAN HOT DOG

Steps:

• Wrap the bacon around the hot dog and fry on medium high until crispy.
• Cut the bolillo to create a pocket in the center of the bun, do not slice through the ends. This will help keep the toppings from escaping.
• Spread the mustard inside the bun.
• Spoon the refried beans and guacamole into the bun.
• Sprinkle cheese over the guacamole.
• Top with the bacon-wrapped dog.
• Sprinkle with tomato and onion.
• Top with the salsa verde and the mayo. For more authenticity, use a squeeze bottle for the mayo, applying at an angle over the other toppings.

SONORAN HOT DOGS

Steps:

• Preheat the oven to 425 degrees F.
• Wrap each hot dog in a slice of bacon from end to end diagonally until the whole strip of bacon is rolled around the hot dog, securing with a toothpick if needed.
• Heat a large heavy-bottomed skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until browned on all sides. Transfer the skillet to the oven to render the bacon a bit more, about 5 minutes. Remove the toothpicks, if used.
• In a cast-iron skillet, heat the vegetable oil and add the diced white onion. Saute until translucent, 4 to 5 minutes. Remove from the skillet and add to a small mixing bowl with the sliced raw onion. Set aside.
• Place one bacon-wrapped hot dog in a bun. Evenly divide the warm pinto beans, jalapenos, tomatoes and the onion mixture. Top with the hot sauce, mustard and mayonnaise. Repeat with the remaining hot dogs and serve hot.

SONORAN HOT DOG RECIPE

Steps:

• Gather the ingredients.
• Wrap each hot dog with a slice of bacon so that entire hot dog is covered in bacon. Secure with a toothpick and place in refrigerator for at least 30 minutes.
• Heat a grill pan or cast-iron skillet on top of the stove to medium heat. Remove toothpick from hot dogs. Add the bacon-wrapped hot dogs to the grill pan. Cover hot dogs with a lid. Rotate hot dogs frequently until bacon is crisp and hot dog is warmed through, about 15 minutes.
• While hot dogs are cooking, prepare the crema.
• Whisk together sour cream, mayonnaise , lime juice, cilantro, salt, and pepper in a small bowl. Set aside.
• Cut a pocket into the center of each of the rolls, if necessary.
• Remove the hot dogs to a plate. Wipe off any excess bacon fat from the grill pan. Butter the outside of rolls, add to the grill pan, and toast until light golden brown.
• Flip the rolls over and cook cut-side down, opened slightly to ensure the inside of roll crisps. Cook until golden brown.
• Warm beans in microwave or a small pot until steaming. Spread a few tablespoons of refried beans into bottom of each roll.
• Add hot dog into roll and top with diced avocado, tomato, red onion, jalapeño, cilantro, and a drizzle of the cilantro-lime crema. Serve immediately with your favorite sides.

SONORAN HOT DOGS WITH BACON, PICO DE GALLO, AND AVOCADO

Steps:

• Make the pico de gallo:
• Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
• Cook and assemble the hot dogs:
• Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12-14 minutes.
• Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.
• Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.