Sonoran Hot Dog

Sonoran Hot Dog


Sonoran Hot Dogs are wrapped in bacon—you’re welcome in advance.
  • 4 hot dogs
  • 4 slices bacon
  • 4 medium jalapeños
  • 2 whole cloves garlic, peeled
  • ¼ c. finely chopped white onion, plus 1 (1") wedge
  • 3 tbsp. fresh lime juice
  • 2 tbsp. packed fresh cilantro leaves
  • Kosher salt
  • 4 bolillo-style buns or top-split hot dog buns
  • ½ c. refried pinto beans, warmed
  • ¼ c. finely chopped tomato
  • Mayonnaise and mustard, for serving
  1. Tightly wrap each hot dog with bacon. In a large skillet over medium heat, cook wrapped hot dogs, jalapeños, garlic, and onion wedge, turning occasionally, until bacon is crispy and cooked through and vegetables are lightly charred all over, 3 to 5 minutes for the garlic, and 8 to 12 minutes for the hot dogs and vegetables. Transfer to a plate. Tent hot dogs with foil; let vegetables cool slightly.
  2. When cool enough to handle, remove stems and seeds from jalapeños. Transfer to a mini food processor along with charred onion, charred garlic, lime juice, cilantro, and ¼ teaspoon salt. Pulse until a salsa forms.
  3. Spread buns with beans. Top with hot dogs, tomato, chopped onion, and jalapeño salsa. Drizzle with mayonnaise and mustard. Serve with remaining jalapeño salsa alongside.

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