Sonoran Dogs With Bacon Avocado And Pico De Gallo Food

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered
• Transfer hot dogs to an aluminum foil-lined baking sheet. Roast hot dogs until the bacon is browned this takes about 25 minutes
• Preheat a large skillet over medium heat and add 1 tablespoon oil. Slice the onion, bell pepper, and the diced jalapeno
• Stir continuously, until soft and translucent
• Make the pico de gallo and set aside
• Slice the bolillo buns length way down the middle. Scoop a tablespoon of onion mix into the bun
• Then put the bacon-wrapped hot dog on top and sprinkle with pico de gallo, and diced avocado
• Drizzle with ketchup, mustard, and mayonnaise. Serve immediately

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

SAGUARO SONORAN HOT DOGS RECIPE

Steps:

• Preheat oven to 400°F.
• Wrap one bacon slice around each hot dog, securing it with a couple of toothpicks.
• Place bacon-wrapped hot dogs on a baking sheet.
• Place jalapeño peppers alongside hot dogs on the baking sheet. Drizzle peppers with avocado oil.
• Bake hot dogs and jalapeño peppers until bacon is crispy and peppers are charred, about 30 minutes. Turn peppers regularly to ensure charring on all sides.
• While hot dogs and peppers are in the oven, prepare pico de gallo and pinto beans.
• Mix red onion, tomato, cilantro, lime juice and avocado in a bowl. Season with a little salt and pepper, stir and put in fridge until ready to assemble hot dogs.
• Heat pinto beans with their liquid in a medium pot over medium heat. Stir occasionally until beans are heated through and about half of the liquid has evaporated. Drain beans in a strainer, cover to keep warm.
• Make a cut in the top of the bolillo buns and toast them in the oven, 1-2 minutes.
• Remove buns, hot dogs and peppers from the oven.
• Thinly slice peppers on a cutting board.
• Spread pinto beans into the bottom of the buns. Add bacon-wrapped hot dogs, top with pico de gallo and sliced jalapeño peppers.
• Drizzle with your favorite condiments (I used mustard and ketchup).
• Serve with a handful of potato chips, some lime wedges and/or any extra charred jalapeño peppers.
• Enjoy!

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.