Sonoran Style Hot Dog
Sonoran Hot Dog
Let your guests build their own dog with the Sonoran style toppings, but make sure you do your duty to grill that puppy in some delish bacon first, letting that fat render is the best (or one of the best) parts of this meal!
8 Servings
Ingredients:
8 good quality all-beef hot dogs
8 strips bacon (Tenderbelly recommended)
8 Bolillo rolls (or substitute with soft sub rolls)
2 cups cooked pinto beans (whole, not mashed)
2 cups pico de gallo
1 cup Cotija cheese, crumbled
½ cup diced white onion
1 large tomato, diced
2 ripe avocados, sliced or cubed
Instructions:
Wrap each hot dog with a strip of bacon, starting at one end and spiraling tightly to the other. Secure ends with toothpicks if needed.
Heat a grill or skillet over medium heat. Cook bacon-wrapped hot dogs until bacon is crispy and fully cooked, turning occasionally, about 8–10 minutes.
While the hot dogs cook, warm the pinto beans in a small saucepan.
Toast the bolillo rolls lightly on the grill or in the oven.
To assemble: Slice each roll lengthwise, leaving a hinge. Place a bacon-wrapped hot dog inside. Top with a spoonful of pinto beans, pico de gallo, diced onions, tomatoes, avocado, and crumbled Cotija cheese.
Serve immediately, optionally with a side of jalapeños or hot sauce.
