SONORAN HOT DOG
There are different variations of this served throughout the southwest. It calls for a bolillo, which is a mexican-style bun. If you're unable to locate these you could substitute it with a bakery-fresh, soft, hot dog bun. You could also use Montery Jack cheese in place of the shredded Mexican cheese if needed.
Provided by Bread n Butter
Categories One Dish Meal
Time 20m
Yield 1 hot dog, 1 serving(s)
Number Of Ingredients 11
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 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.
Nutrition Facts : Calories 760 kcal, Carbohydrate 57 g, Cholesterol 71 mg, Fiber 12 g, Protein 22 g, SaturatedFat 17 g, Sodium 1434 mg, Sugar 8 g, Fat 51 g, ServingSize 4 hot dogs (serves 4), UnsaturatedFat 0 g
SONORAN STYLE HOT DOG
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
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-STYLE HOT DOG
Make and share this Sonoran-Style Hot Dog recipe from Food.com.
Provided by bshanley5704
Categories Summer
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Wrap each dog in one slice of bacon evenly. Secure with toothpick at both ends and refrigerate for at least 30 minutes to firm up bacon and help it adhere.
- 2. Heat grill or grill pan to medium heat. Grill each side of hot dog until bacon is extra crispy but not burnt. It is important to control the heat to ensure hot dog gets properly warmed through and bacon does not burn or under cook. Set aside.
- 3. For zesty mayo, mix all the ingredients until uniform. Season with salt and pepper.
- 4. Butter the outsides of the buns and gently griddle them until just golden brown.
- 5. Layer on the bottom a schmear of warm refried beans, then the bacon wrapped dog, then top with tomatoes, onions, jalapeños and a squiggly drizzle of the zesty mayo. Garnish with some cilantro leaves as serve with your favorite hot sauce.
Nutrition Facts : Calories 437.8, Fat 28.7, SaturatedFat 12.1, Cholesterol 50.9, Sodium 1485.5, Carbohydrate 31.6, Fiber 3.5, Sugar 6.1, Protein 13.6
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