Sonoran-style Hot Dogs
These hot dogs have a split bun, hot dog wrapped in bacon, pinto beans, and topped with sautéd onions, chopped tomatoes and your favorite condiments. Don't forget the creamy jalapeno sauce and caribe pepper on the side!
Once you have one of these, you'll never go back to standard hot dogs - guaranteed.
- 8 all-beef hot dogs
- 8 pieces of bacon
- 8 split-top buns
- 1 onion (diced)
- 1 tomato (diced)
- 1 can of pinto beans (drained and rinsed)
- mayonnaise (optional)
- mustard (optional)
- 8 caribe peppers (yellow)
- 16 oz sour cream or mexican crema
- 1 packet of ranch seasoning
- 1/2 cup cilantro (chopped)
- 2 jalapenos (de-seeded and roughly chopped)
- 1 lime ((juiced))
- 2 tbsp milk
- Make creamy jalapeno sauce.
Add all ingredients to a blender and blend. Pour into a small bowl and set aside. (You can add more milk by the tablespoon and blend if you'd like a thinner sauce.)
- Make hot dogs.
Roll each hot dog with a piece of bacon. *Optional: secure ends of bacon with grill pinz.
Preheat griddle to medium-high. In the middle of the griddle, add oil and saute onions and whole caribe peppers. On one other side of the griddle, add hot dogs and turn periodically, cooking all sides until bacon is crispy. On one side of the griddle, add pinto beans and warm.
- Assemble hot dogs.
Remove all cooked items and assemble hot dogs. Add pinto beans into bun, then hot dog. top with onions, tomato, and creamy jalapeno sauce. *Optional - add mayonnaise and mustard.
