Sonoran Style Hot Dog Food

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-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.

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 DOG

Steps:

• Add the mayonnaise to a pot over medium heat, then the can of drained pinto beans. When the beans start to bubble and soften, mash them until they've turned into a paste and add the water, stirring to combine.
• Add the onions and pickle, then blend in the cheese and hot sauce. Reduce over medium-low heat until the consistency is loose but not runny. Season with salt and pepper, to taste, and turn down the heat to the lowest setting, and cover until you're ready to assemble the hot dog.
• Throw the tomatillos, onion, jalapeno, lemon juice, and lime juice into a blender. Season with salt and pepper, to taste. Pulse until the salsa is fluid. Adjust the heat and seasoning, to taste.
• If your crema, mayonnaise, and mustard aren't in squirt bottles you may want to put them into some or put some of these condiments in the corners of separate plastic bags (you can cut off the tips of the corners and squirt out the condiments).
• Preheat a gas grill, grill pan, or griddle on high heat.
• Wrap each frank with bacon from end to end. If you don't have fresh bread straight from the bakery, turn the oven up to the highest setting so as to moisten and resuscitate the bread. Hold each roll under a cold running faucet briefly and only until the water has covered every part of the roll. Repeat for each roll, then put the rolls in the heated oven for about 5 minutes.
• Once the bread is in the oven, put the dogs on the grill making sure to cook all the way through but do not burn the bacon, about 5 minutes.
• To assemble each hot dog, cut the roll down the top from about ½ inch away from the end to the same place on the other side. Remove much of the interior of the bread to make room for all of the fillings (piping hot, so mind your fingers!).
• Evenly cover the inside with a light coating of mayonnaise, and then with a layer of refried beans, about 3 tablespoons. Spread the beans everywhere along the inside of the roll. Squirt a liberal zigzag layering of mustard on top of the beans up and down the inside of the roll (you'll need that tangy flavor inside), then nestle the bacon-wrapped dog inside.
• Cover with the tomato, avocado, and red and white fresh and grilled onions. Zigzag the salsa verde from one end of the top of the dog to the other, repeat with the yellow mustard, and a final zigzag layer of crema. Admire and enjoy!

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 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.

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 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:

• Add all ingredients to a blender and blend. Pour into a small bowl and set aside. (You can add more milk by the tablespoon and blend if you'd like a thinner sauce.)
• Roll each hot dog with a piece of bacon. *Optional: secure ends of bacon with grill pinz.
• Preheat griddle to medium-high. In the middle of the griddle, add oil and saute onions and whole caribe peppers. On one other side of the griddle, add hot dogs and turn periodically, cooking all sides until bacon is crispy. On one side of the griddle, add pinto beans and warm.
• Remove all cooked items and assemble hot dogs. Add pinto beans into bun, then hot dog. top with onions, tomato, and creamy jalapeno sauce. *Optional - add mayonnaise and mustard.

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 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:

• 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.

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!

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