Sonoran Hot Dogs Food

SONORAN STYLE HOT DOGS

Steps:

• Place the bacon strips in a skillet over medium heat. Sear on one side for about 5 minutes until starting to become crisp. Flip it over and sear on the other side for another 5 minutes, more or less. Add the minced onions to the residual fat and remove the bacon strips to cool slightly. Toss the onions and sauté for a few minutes until the onions are wilted and taking on a caramel color. Mince up the bacon strips and toss back in with onions. Fold in the minced greens and toss until wilted. Meanwhile, place the beans, water, tomato paste, cumin, chili powder, lime juice and salt in a small saucepan. Stir periodically over medium heat until hot and steamy. Whisk together the mayonnaise and salsa. Sear the hot dogs for a few minutes on each side in a skillet or grill. Warm the buns briefly until pliable. Stuff the buns with the cooked greens. Top with the hot dog and chili beans. Drizzle the creamy salsa across the top and serve while still hot.

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.

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.

BACON-WRAPPED SONORAN HOT DOGS

Steps:

• For the Jalapeno Salsa: Place the onion in a cast-iron skillet over high heat and cook until slightly charred, about 5 minutes, stirring often. Add the garlic and cook for 30 seconds longer, making sure the garlic does not burn. Remove from the skillet and set aside.
• Add 2 tablespoons of the olive oil and the jalapenos to the hot skillet and cook until the jalapenos are slightly charred, then add the lime juice, the remaining 2 tablespoons of olive oil, and the oregano and salt and cook until the jalapeños are softened, 1 to 2 minutes.
• Transfer the jalapeno mixture and the onions and garlic to a blender and puree until smooth. If you plan to apply the salsa with a squirt bottle, add a little more lime juice and some water to thin it.
• To Make the Hot Dogs: Slit the top of each bun, cutting into the middle and leaving an inch on each end uncut. If the buns are especially doughy, make a pocket in each by pulling tufts of dough out of the centers. Toast the buns slightly or steam them; Tucson's hot dog vendors do both.
• Take one end of a slice of bacon, hold it against one end of a hot dog, and wrap the bacon around the dog like the stripe on a candy cane. Repeat with the remaining slices of bacon and hot dogs.
• Arrange the bacon-wrapped hot dogs in a small skillet. Cook the hot dogs over medium heat on one side until the bacon is crisp and fused to the dogs. Carefully turn all of the hot dogs over at once and cook the second side until all of the bacon is brown and fused to the hot dogs.
• Place a hot dog in a bun. Add the beans, along with a scattering of onions and tomatoes. Using squirt bottles, if possible, pipe thin lines of mayonnaise across the dog, followed by mustard and the Jalapeno Salsa.
• Repeat with the remaining buns and hot dogs.

SONORAN HOT DOGS

Steps:

• Preheat your grill or smoker to a low temp of 250°F for indirect cooking.
• Wrap each hot dog with a strip of bacon, tucking the end of each piece to make sure it doesn't come undone. Use a toothpick if needed.
• Place the hotdogs on the indirect cooker and allow them to cook for at least 30-40 minutes. Check them periodically, the type of hotdog you use may vary the cooking time.
• Mix the chopped tomatoes, onion, jalapeno, cilantro, and lime juice. Season with salt and pepper and taste. Set aside in the fridge for the flavors to marinate.
• Mash the avocado, season with salt and lime juice if desired.
• Once the bacon is mostly cooked, turn up the heat on your cooker and grill for 2-3 minutes to add additional crisp if desired. Do not walk away as they may flare-up.
• Cut a slit in the top of the bolillo roll. Smear the refried beans inside and add the hot dog. Spread the mayo on (if using) and then top with the avocado and pico de gallo.

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.

AUTHENTIC SONORAN HOT DOGS

Steps:

• Start placing the edge of the bacon on the top of the hot dog and wrap it by overlapping the bacon while going down. This will keep the bacon from opening while you cook it.
• At the bottom of the hot dog, using your finger, tuck in the end of the bacon inside of the bacon itself to secure that edge. If this fails, then you can secure it with a toothpick until you get better at this.
• Cook the onions and hot dogs in a large skillet. Keep rotating the hot dogs until all sides are evenly crispy.
• Right before assembling the hot dog, steam the bun by loosely wrapping them in paper towels (or large ziplock bag) and microwave them for about 7 to 10 seconds. Just enough to get them soft & warm.
• Place the hot dog in the bun.
• Add about 1 tablespoon of cooked or raw onions.
• Add about 2 tablespoons of chopped tomato.
• Spread some mayonnaise a over the tomatoes and press lightly to blend the tomatoes with the mayo. Add mustard, ketchup & hot sauce if you like.

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 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-STYLE HOT DOG

Steps:

• Wrap each frank with 1 slice bacon.
• Cook in skillet on medium heat 7 to 9 min. or until bacon is done, turning frequently.
• Cut long slit down in top of each roll, being careful to not cut through to bottom. Fill rolls with franks and remaining ingredients.