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- 1
Wrap 'em in bacon
Wrap one strip of bacon around each hot dog in a tight spiral, covering as much of the dog as you can. Secure the ends with a toothpick if they want to unravel. This is the move that makes a Sonoran dog a Sonoran dog, so don't skip it.
- 2
Warm the beans
Drain and rinse the pinto beans, then warm them in a small saucepan over low heat with a splash of their liquid or water until hot and a little saucy. Keep them loose and spoonable, not mashed. Cover and set aside.
- 3
Make a quick pico
Finely dice the roma tomatoes and half of the white onion, and mince one of the jalapenos. Toss together with a squeeze of lime and a pinch of salt. Thinly slice the remaining half onion and reserve it for grilling.
- 4
Crisp the dogs
Heat a large skillet or griddle over medium-low heat. Lay the bacon-wrapped dogs down and cook, turning often, until the bacon is deep golden and crisp on all sides and the dogs are heated through, about 8 to 10 minutes. Low and slow here means the bacon actually renders instead of burning before it crisps.
- 5
Char the onions
Push the dogs to one side and add the reserved sliced onion to the hot fat. Cook, stirring, until soft and lightly charred at the edges, 3 to 4 minutes.
- 6
Toast the buns
Split the bolillo rolls most of the way through, keeping them hinged, and toast the cut sides on the griddle until warm and lightly golden.
- 7
Build the dog
Tuck a bacon-wrapped dog into each toasted bun. Spoon on the warm pinto beans, pile on the grilled onions and fresh pico, and finish with stripes of mayo, mustard, and ketchup. Slice the extra jalapeno for anyone who wants more heat and serve right away with lime wedges.
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Bacon-Wrapped Sonoran Street Dogs
Created by: TacoEveryDay
Ingredients
- 8 all-beef hot dogs
- 8 bacon
- 8 bolillo rolls
- 15 oz pinto beans
- 2 roma tomatoes
- 1 white onion
- 2 jalapenos
- 1/3 cup mayonnaise
- 3 tbsp yellow mustard
- 3 tbsp ketchup
- 1 lime
Instructions
- Wrap 'em in baconWrap one strip of bacon around each hot dog in a tight spiral, covering as much of the dog as you can. Secure the ends with a toothpick if they want to unravel. This is the move that makes a Sonoran dog a Sonoran dog, so don't skip it.
- Warm the beansDrain and rinse the pinto beans, then warm them in a small saucepan over low heat with a splash of their liquid or water until hot and a little saucy. Keep them loose and spoonable, not mashed. Cover and set aside.
- Make a quick picoFinely dice the roma tomatoes and half of the white onion, and mince one of the jalapenos. Toss together with a squeeze of lime and a pinch of salt. Thinly slice the remaining half onion and reserve it for grilling.
- Crisp the dogsHeat a large skillet or griddle over medium-low heat. Lay the bacon-wrapped dogs down and cook, turning often, until the bacon is deep golden and crisp on all sides and the dogs are heated through, about 8 to 10 minutes. Low and slow here means the bacon actually renders instead of burning before it crisps.
- Char the onionsPush the dogs to one side and add the reserved sliced onion to the hot fat. Cook, stirring, until soft and lightly charred at the edges, 3 to 4 minutes.
- Toast the bunsSplit the bolillo rolls most of the way through, keeping them hinged, and toast the cut sides on the griddle until warm and lightly golden.
- Build the dogTuck a bacon-wrapped dog into each toasted bun. Spoon on the warm pinto beans, pile on the grilled onions and fresh pico, and finish with stripes of mayo, mustard, and ketchup. Slice the extra jalapeno for anyone who wants more heat and serve right away with lime wedges.