Best Sonoran Style Hot Dog Recipes

SONORAN STYLE HOT DOG

Sonoran Style Hot Dog image

Provided by Jeff Mauro, host of Sandwich King

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

Ingredients

8 large hot dogs, preferably 6 to 1s (6 hot dogs to a pound)
8 thin slices bacon, such as Oscar Mayer
4 tablespoons salted butter, at room temperature
8 fresh bolillo rolls, each sliced into a "pocket" to catch all the fillings (see Cook's Note)
1 cup refried beans, warmed
2 avocados, diced
2 firm, ripe Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos, drained
Zesty Mayo, recipe follows
Fresh cilantro leaves, for garnish
Hot sauce, for serving
1/2 cup finely chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon hot sauce
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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-STYLE HOT DOG

Sonoran-Style Hot Dog image

This fast and delicious Sonoran-Style Hot Dog is something special, made with bacon and jalapeño pepper sauce and stuffed into steamed bolillo rolls.

Provided by My Food and Family

Categories Home

Time 20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 pkg. (16 oz.) OSCAR MAYER Selects Uncured Angus Beef Frank s
8 slices OSCAR MAYER Bacon
8 bolillo rolls, steamed
1 can (15 oz.) pinto beans, rinsed
1 tomato, chopped
1/2 cup chopped onion s
2 Tbsp. jalapeño pepper sauce
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. HEINZ Yellow Mustard

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.

Nutrition Facts : Calories 500, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 920 mg, Carbohydrate 52 g, Fiber 5 g, Sugar 2 g, Protein 21 g

SONORAN-STYLE HOT DOG

Sonoran-Style Hot Dog image

Number Of Ingredients 12

Ingredients

8 large beef hot dogs
8 slices thinly sliced bacon
8 top slit hot dog buns
4 tablespoons salted butter, room temp
1 cup warmed refried beans or black beans
2 firm, ripe roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos
1 cup mayo
2 tablespoons hot sauce
1 lime, zest and juice
1 teaspoon granulated garlic

Steps:

Wrap each dog in one slice of bacon evenly. Secure with toothpick at both ends and refrigerate for at least 30 minutes to firm up bacon and help it adhere.
Heat grill or grill pan to medium heat. Grill each side of hot dog until bacon is extra crispy but not burnt. It is important to control the heat to ensure hot dog gets properly warmed through and bacon does not burn or under cook. Set aside.
For zesty mayo, mix mayo, hot sauce, lime and granulated garlic until uniform. Season with salt and pepper.
Butter the outsides of the buns and gently griddle them until just golden brown.
Layer on the bottom a schmear of warm refried beans, then the bacon wrapped dog, then top with tomatoes, onions, jalapeños and a squiggly drizzle of the zesty mayo. Garnish with some cilantro leaves as serve with your favorite hot sauce.