This tasty Mexican-inspired hot dog is one of our favorites, and it’s not just because it’s bacon-wrapped… it’s also the condiments, which make up a totally irresistible, fully loaded dog. Our take on the Sonoran hot dog is based off of versions made in Arizona where it’s a standard—warm pinto beans, fresh jalapeño salsa, onion, tomato, mustard, and mayo. The split top bun is essential to the look, but the hot dogs can be prepared on regular buns; you can simply split the tops yourself and load up!
Ingredients
- 4hot dogs
- 4slices bacon
- 4medium jalapeños
- 2whole cloves garlic, peeled
- 1/4 c.finely chopped white onion, plus 1 (1″) wedge
- 3 tbsp.fresh lime juice
- 2 tbsp.packed fresh cilantro leaves
- Kosher salt
- 4bolillo-style buns or top-split hot dog buns
- 1/2 c.refried pinto beans, warmed
- 1/4 c.finely chopped tomato
- Mayonnaise and mustard, for serving
Directions
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- Step 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.
- Step 2When 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 1/4 teaspoon salt. Pulse until a salsa forms.
- Step 3Spread buns with beans. Top with hot dogs, tomato, chopped onion, and jalapeño salsa. Drizzle with mayonnaise and mustard. Serve with remaining jalapeño salsa alongside.
- Step 1
