Southwest Sonoran Hot Dogs
Authentic Sonoran hot dogs: bacon-wrapped and topped with pinto beans, jalapeño sauce, and onions in a toasted bolillo bun.
Ingredients
For the jalapeño sauce:
- 4 Jalapeño peppers
- ½ onion, peeled
- 1 garlic clove peeled
- ⅓ cup
vegetable oil
For the cooked onions:
- 1 tablespoon (78 ml) vegetable oil
- 2 cups (256 grams) yellow onion chopped
- 4 bacon slices
- 4 beef hot dogs
- 4 bolillo or hot dog buns
- 2 cups (366 grams) pinto beans drained
- 1 large tomato seeds removed and chopped
- ½ cup (64 grams) raw yellow onion chopped
- Mayonnaise
- Yellow mustard
Instructions
Make the jalapeño sauce:
- Remove the stems from the jalapeños, cut them lengthwise, and remove the seeds and veins (keep the veins if you want a spicier sauce). Add the peppers, onion, and peeled garlic to a saucepan of water. Bring to a boil, then reduce to a low simmer. Place the lid on slightly ajar to allow steam to escape. Cook for 12–15 minutes until the peppers are soft.
- Drain the vegetables, reserving some of the cooking water, and allow them to cool. Add the mixture to a blender with 1/3 cup of the reserved water. With the blender running, slowly drizzle in the oil until the sauce is creamy. Season with salt to taste and set aside.
Cook the onions:
- Add oil to a frying pan over medium heat. Sauté the onions until lightly browned. Remove from the heat and set aside.
Assemble:
- Wrap: Lay out a slice of bacon and roll the hot dog into it at an angle. Repeat for all.
- Cook: Place the hot dogs in a pan over medium heat or on the grill. Cook until the bacon is crisp and fully rendered.
- Build: Split the buns and spread a layer of jalapeño sauce on the bottom. Add the hot dog and top with pinto beans, diced tomatoes, raw onion, and the cooked onions.
- Finish with a drizzle of the jalapeño sauce, mayonnaise, and yellow mustard.
Video
Nutrition
Serving: 1 | Calories: 609kcal | Carbohydrates: 93g | Protein: 24g | Fat: 8.8g | Cholesterol: 42mg | Sodium: 408mg