Sonoran Hot Dog
A bacon-wrapped hot dog in a pillowy bun piled with beans, tomato, onion, and condiments, born on the streets of Tucson and Hermosillo.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •Griddle or skillet
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 34
- carbs
- 42
- protein
- 20
- calories
- 560
Instructions
- 1
Wrap a strip of bacon tightly around each hot dog. Pin the ends with toothpicks if needed.
- 2
Warm the pinto beans in a small saucepan. Heat until they are hot throughout and slightly thick.
- 3
Cook the hot dogs on a hot griddle for 8-10 minutes. Turn often until the bacon is crisp on all sides.
- 4
Slice open the buns. Warm them quickly on the griddle until soft.
- 5
Spoon warm beans along the bottom inside of each bun.
- 6
Set a bacon-wrapped hot dog into each bun.
- 7
Add the diced tomato, onion, roasted chile, mayonnaise, and mustard on top.
- 8
Drizzle salsa verde over the top. Serve right away while hot.
Chef's tips
Use a soft, sturdy bolillo bun so it holds the toppings well. Cook the bacon slowly so it gets fully crisp without burning the hot dog.
Storage
Best eaten fresh; components can be prepped ahead and assembled just before serving.
Reheating
Reheat the bacon-wrapped dogs on a griddle rather than a microwave to keep the bacon crisp.
Common mistakes to avoid
- •Cooking over heat that is too high, leaving the bacon soft and greasy instead of crisp
- •Piling on too many toppings so the bun tears and falls apart
Serving suggestions
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