Recipe courtesy of Aaron May
Sonoran Hot Dogs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 645
- Total Fat
- 36
- Saturated Fat
- 9
- Carbohydrates
- 57
- Dietary Fiber
- 11
- Sugar
- 4
- Protein
- 24
- Cholesterol
- 62
- Sodium
- 1362
- Total: 30 min
- Active: 25 min
Ingredients
Four 6:1 (skinless 6-inch) beef hot dogs
4 slices bacon
1 tablespoon vegetable oil
1 white onion, half diced and half sliced
4 sweet hot dog buns or bolillo rolls
1 cup cooked pinto beans, warmed
4 jalapeno peppers
1/2 cup diced tomato
2 tablespoons verde hot sauce, such as Cutino Sauce Co.
2 tablespoons yellow mustard
2 tablespoons mayonnaise, such as Duke's
Directions
- Preheat the oven to 425 degrees F.
- Wrap each hot dog in a slice of bacon from end to end diagonally until the whole strip of bacon is rolled around the hot dog, securing with a toothpick if needed.
- Heat a large heavy-bottomed skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until browned on all sides. Transfer the skillet to the oven to render the bacon a bit more, about 5 minutes. Remove the toothpicks, if used.
- In a cast-iron skillet, heat the vegetable oil and add the diced white onion. Saute until translucent, 4 to 5 minutes. Remove from the skillet and add to a small mixing bowl with the sliced raw onion. Set aside.
- Place one bacon-wrapped hot dog in a bun. Evenly divide the warm pinto beans, jalapenos, tomatoes and the onion mixture. Top with the hot sauce, mustard and mayonnaise. Repeat with the remaining hot dogs and serve hot.