Sonoran Hot Dog
Sonoran Hot Dogs unique and easy to make handheld entrees that are SO perfect for serving on game day! Originating in Mexico, these hot dogs feature bold ingredients like jalapeños, pinto beans, and bacon… Trust me, you’ve never hot a hot dog quite like this!
Sonoran Hot Dog
There’s really nothing better than street vendor food, is there? Back in the late 1980’s, Sonoran Hot Dogs grew in popularity at different “dogueros,” otherwise known as street carts! Since then, they’ve grown in popularity all over the United States and have certainly become one of my absolute favorite hot dogs. Put away the ketchup, because this is not your usual dog!
If there’s one word that can easily describe a Sonoran Hot Dog, it’s FLAVORFUL! With bold ingredients like bacon and jalapeños, you just know that it’s gonna be good. When you’re sick of serving the same old boiled hot dogs with ketchup (which are also a total guilty pleasure of mine), venture to more exciting pastures with this easy and unforgettably good hot dog recipe.
So, what is a Sonoran Hot Dog? A bodillo bun serves as the base of this Mexican hot dog. It’s filled with cooked onions, jalapeño pinto beans, a bacon wrapped hot dog, raw onions, diced tomatoes, and drizzles of both mayo and mustard. You can top it off with even more jalapeños, which is what I tend to do. Consider serving these at your next big game day party – your friends will thank you!
How to Make It
Sonoran Hot Dogs are easy to make and even easier to eat!
Make the pinto beans. In a small pan over medium low heat, add the pinto beans with the diced jalapeños. Let this simmer while you prepare the rest of your ingredients.
Prepare the buns. Cut the rolls into canoe shapes. Using a bread knife, start at the top of the bun and cut down to the bottom. Don’t let the blade cut through the whole bun! Flip the roll around and start on the other side. Make a cut from top to bottom. Gently pull off the top and discard. Set aside.
Wrap the dogs. Take a slice of bacon and wrap it around the hot dog at an angle. When you reach the end of the hot dog, tuck the bacon in to secure it.
Cook the dogs. Cook the bacon wrapped hot dogs in a pan over medium heat until the bacon is cooked and the hot dog is heated through. It should only take about 5-10 minutes. Transfer the cooked hot dogs to a separate plate and cover with foil to keep warm.
Cook the onions. Add half of your diced onions to the pan and cook until softened for about 3-4 minutes. Transfer the onions to a bowl.
Assemble the Sonoran Hot Dogs. Add the cooked onions to the prepared buns first, followed by the pinto beans. Top the beans with the bacon wrapped hot dog. Add raw onions, diced tomatoes, mustard, and mayo. Garnish with cilantro and jalapeños.
Tips for the Best Sonoran Hot Dogs
- Once they’re assembled, Sonoran Hot Dogs are best enjoyed immediately and don’t hold up well in the fridge.
- Keep in mind that bacon shrinks as it cooks, so overlapping it at the ends to secure the bacon in place won’t make it too thick.
- If you are cooking more than 4 hot dogs at a time, you may want to work in batches as to not overcrowd your pan.
- Too spicy for your tastes? Be sure to discard the jalapeño seeds – they add tons of heat! Likewise, if you want more heat, keep the seeds in the mix.
Hot diggity dog!
For more easy tailgate recipes, follow us on Instagram and Facebook!
Get the Recipe: Sonoran Hot Dog Recipe
Ingredients
- 4 bolillo style hot dog rolls
- 4 all beef hot dogs
- 4 slices bacon
- ½ yellow onion, diced and divided
- 1 Roma tomato, diced
- 1 can pinto beans
- ½ jalapeño, diced for beans
Garnishes:
- Mayo
- Mustard
- Chopped Fresh Cilantro
- Sliced Jalapenos
Equipment
- skillet
Instructions
- In a small pan on medium to low heat add the beans with the diced jalapenos and bring to a simmer while the buns and hot dogs are prepared.
- Cut the rolls by hollowing out the center (like making a bread “canoe”). Starting at the top of the bun, angle a bread knife and with a sawing motion, slowly make a cut down to the bottom of the roll not allowing the blade to cut through the entire bun. Flip the roll around and start on the other side, making a cut from top to bottom. Using the knife or your hands, gently pull off the top and discard. Set the cut rolls on a plate to the side.
- Take one slice of bacon and starting at one end of one hot dog, wrap bacon around, at an angle. When you get to the end of the hot dog, tuck in any remaining bacon to secure it.
- In a medium saute pan, cook the wrapped hot dogs until the bacon is cooked and the hot dog is heated through, about 5-10 minutes. (If you are serving more than 4 hot dogs, this may need to be done in batches.)
- Once the hot dogs are cooked, remove from the pan and set aside on a plate, cover with foil to keep them warm. To the saute pan add half of the diced onions and cook on medium heat until softened, about 3-4 minutes. Put the cooked onions in a bowl and set aside.
Assemble the Sonoran Dogs:
- In the cut bolillo roll, add 1 TBSP of the cooked onions first, then top with 1-2 TBSPs of the warmed jalapeno beans.
- Top with one cooked bacon wrapped hot dog.
- Add another tablespoon of diced raw onion, 1 TBSP diced tomato, mustard and mayo.
- Garnish with fresh cilantro and sliced jalapenos, if desired.
- Enjoy immediately!