Perros Calientes del Suroeste Sonorense

Ingredientes

• 4 Jalapeño peppers
• 1/2 onion, peeled
• 1 garlic clove (peeled
• 1/3 cup vegetable oil
• 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)
• 1/2 cup (64 grams) raw yellow onion (chopped)
• Mayonnaise
• Yellow mustard

Preparación

1. 1

   --- Make the jalapeño sauce: ---

2. 2

   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.

3. 3

   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.

4. 4

   --- Cook the onions: ---

5. 5

   Add oil to a frying pan over medium heat. Sauté the onions until lightly browned. Remove from the heat and set aside.

6. 6

   --- Assemble: ---

7. 7

   Wrap: Lay out a slice of bacon and roll the hot dog into it at an angle. Repeat for all.

8. 8

   Cook: Place the hot dogs in a pan over medium heat or on the grill. Cook until the bacon is crisp and fully rendered.

9. 9

   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.

10. 10

    Finish with a drizzle of the jalapeño sauce, mayonnaise, and yellow mustard.