Sonoran-Style Hot Dogs

This isn’t your average dog—it’s packed with flavor inspired by the famous food carts in Sonora, Mexico. Our Sonoran Hot Dogs are smothered in pinto beans, crispy bacon, onions, and tomatoes, and topped with a jalapeño cilantro crema.

📝 Ingredients

• 2 Cup sour cream
• 1 Whole (7 oz) can pickled jalapenos
• 1/2 Bunch fresh cilantro leaves and stems, about 1 cup
• 1 Whole (15 oz) can pinto beans
• 8 all beef hot dogs
• 1 Pound bacon, diced
• 1 Medium white onion, diced
• 8 hot dog buns
• 2 Medium roma tomatoes, diced
• 1/2 Cup queso fresco, crumbled

👨‍🍳 Instructions

1. 1Make the jalapeno crema: In a food processor add sour cream, pickled jalapenos and brine, and cilantro. Pulse until mixture is roughly chopped.
2. 2Preheat all three zones on the Flatrock griddle; two to medium and one zone to low.
3. 3Transfer pinto beans (and juice) to a small saucepan and place on the low zone of the griddle. Cook 10 minutes until warmed through.
4. 4Place hot dogs on the griddle next to the beans to warm, about 8 minutes rotating as needed. Hot dogs should be warmed though and lightly browned. Keep warm until ready to serve.
5. 5While the hot dogs cook, place bacon on the medium zone and cook 4 minutes until it begins to render. Add onions to the bacon and toss to combine. Continue to cook 9-10 minutes more until bacon is crispy and onions are translucent.
6. 6Remove hot dogs and bacon onion mixture and set aside to keep warm. Place buns cut side down onto the medium zone and cook 2-3 minutes until warmed and golden brown.
7. 7When ready to serve, strain the beans and discard liquid. Divide griddled hot dogs among buns and top with pinto beans, onion and bacon mixture, tomatoes and dollop of jalapeno crema. Sprinkle with queso fresco and serve warm.