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

• 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

👨‍🍳 Instructions

1. 1--- Make the jalapeño sauce: ---
2. 2Remove 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. 3Drain 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. 5Add 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. 7Wrap: Lay out a slice of bacon and roll the hot dog into it at an angle. Repeat for all.
8. 8Cook: Place the hot dogs in a pan over medium heat or on the grill. Cook until the bacon is crisp and fully rendered.
9. 9Build: 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. 10Finish with a drizzle of the jalapeño sauce, mayonnaise, and yellow mustard.