Sonoran Style Hot Dog

Total Time:
1 hr 5 min
15 min
30 min
20 min

8 servings

  • 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
  • Zesty Mayo:
  • 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
Watch how to make this recipe.
  • 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.

Zesty Mayo:
  • Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.

Cook's Note: Bolillo rolls can be found in Mexican grocery stores or bakeries.

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