30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Sonoran Hot Dog
An improved Sonoran Hot Dog featuring higher-quality ingredients and a homemade salsa. Includes a slightly more complex bean preparation and a toasted bolillo roll.
Total Time
60
Yield
4
Calories
800 cal
Difficulty
Medium
Cuisine
Mexican
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What You'll Need
Equipment:
Saucepan, Grill or Frying Pan, Blender, Skillet or Broiler, Toothpicks •
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Instructions
Prepare the Salsa: Roast Tomatoes until slightly charred. Combine roasted Tomatoes, Onion, Serrano Pepper, Lime Juice, and Cilantro in a blender and pulse until desired consistency is reached.
Prepare the Beans: Heat Olive Oil in a saucepan over medium heat. Add Onion and Garlic and cook until softened, about 5 minutes. Stir in Chili Powder, Cumin, and Pinto Beans. Heat through, about 5 minutes.
Toast the Rolls: Brush Bolillo Rolls with melted Butter and toast in a skillet or under a broiler until golden brown.
Wrap the Hot Dogs: Wrap each Hot Dog with 2 slices of Thick-Cut Bacon and secure with toothpicks.
Cook the Hot Dogs: Grill, pan-fry, or boil the bacon-wrapped Hot Dogs until the bacon is crispy and the hot dogs are heated through.
Assemble the Hot Dogs: Slice the toasted Bolillo Rolls lengthwise, being careful not to cut all the way through. Place a cooked Hot Dog in each roll.
Top the Hot Dogs: Spread Mayonnaise and Dijon Mustard on the roll. Add Pinto Beans and top with the homemade Salsa. Serve immediately.
