PHOTO: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD
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!
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Yields:
4
servings
Prep time:
0
hours
15th
mins
Total Time:
0
hours
35
mins
whole cloves garlic, peeled
finely chopped white onion, plus 1 (1″) wedge
packed fresh cilantro leaves
bolillo-style buns or top-split hot dog buns
refried pinto beans, warmed
finely chopped tomato
Mayonnaise and mustard, for serving
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- 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.
- When 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.
- Spread buns with beans. Top with hot dogs, tomato, chopped onion, and jalapeño salsa. Drizzle with mayonnaise and mustard. Serve with remaining jalapeño salsa alongside.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD
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