Sonoran Hot Dog

I’ve always been a big fan of hot dogs, and over the last several years fell in love with really good hot dogs, especially Nueske’s style of the hot dog, which they label as a weiner. To me what makes a really great hot dog is its casing, and how it prepared, and to me Nueske’s has both of those. There are so many different style of hot dogs out there, with the classics being the famous Chicago style hot dog, or an infamous chili dog, but I think there is one that goes under the radar a bit, and one that should be exposed, hence why I am posting this, and that is the Sonoran hot dog.

Sonoran Hot Dog Recipe

The Sonoran hot dog is a thing of beauty. It truly is. Is is basically a great smoked weiner, wrapped in bacon, cooked until the bacon is crisp, then tucked into a bigger bolillo style roll, and loaded with awesome ingredients. This hot dog, as much as I love the Chicago style hot dog, gives it a run for its money.

Let’s get started.

Ingredients:

  • 1 great hot dog (I use Nueske’s)
  • 1 slice of bacon, thin cut
  • 1 whole Mexican bolillo roll, shown above, sliced vertically (not all the way through)
  • 1/2 cup of refried beans, cooked
  • 1/2 tomato, diced
  • 2 tbsp shallot (or onion), diced
  • 1/2 red jalapeno chili, thinly sliced
  • 1 tbsp fresh cilantro, chopped
  • Your favorite salsa verde
  • 2 tbsp mayonnaise
  • 1/2 tbsp milk
  • 1/2 cup of avocado, diced

Start by getting a medium skillet up to medium heat.

Wrap the bacon around the hot dog and add it to the skillet.

During this time, prepare all of your ingredients.

Add the mayonnaise to a small bowl and combine that with the milk. Whisk to thin it out a bit. You don’t want a thick mayonnaise here, but something to drizzle, so add more milk, depending on your style of mayonnaise, until it gets a bit thinner.

Ingredients to make a Sonoran Hot Dog

Keep turning the hot dog, cooking for a few minutes on each side until the bacon becomes crisp all around the hot dog.

Once you have achieved a crispy bacon coated hot dog, set it aside.

Add a layer of the cooked refried beans to the inside of the bolillo roll. Top that with the sliced shallot and cilantro. Add the bacon wrapped hot dog.

Top with the diced tomatoes, sliced jalapeno pepper, salsa verde, and avocado. Generously drizzle with the mayonnaise.

Your done.

Sounds like a lot, but it only takes as along as you have to cook that hot dog, roughly 10 minutes or so.

Your end result is a bite of wonderland. You get the smokiness from the hot dog, and then lets not forget about the bacon, and then the spice from the shallot, and jalapenos gets perfectly balanced by the avocado and mayonnaise.

This might, and probably will, give that famous Chicago style dog a run for the competition. Hope you enjoy.

Sonoran Hot Dog
Serves: 1
 
Ingredients
  • 1 great hot dog (I use Nueske's)
  • 1 slice of bacon, thin cut
  • 1 whole Mexican bolillo roll, shown above, sliced vertically (not all the way through)
  • ½ cup of refried beans, cooked
  • ½ tomato, diced
  • 2 tbsp shallot (or onion), diced
  • ½ red jalapeno chili, thinly sliced
  • 1 tbsp fresh cilantro, chopped
  • Your favorite salsa verde
  • 2 tbsp mayonnaise
  • ½ tbsp milk
  • ½ cup of avocado, diced
Instructions
  1. Start by getting a medium skillet up to medium heat.
  2. Wrap the bacon around the hot dog and add it to the skillet.
  3. During this time, prepare all of your ingredients.
  4. Add the mayonnaise to a small bowl and combine that with the milk. Whisk to thin it out a bit. You don't want a thick mayonnaise here, but something to drizzle, so add more milk, depending on your style of mayonnaise, until it gets a bit thinner.
  5. Keep turning the hot dog, cooking for a few minutes on each side until the bacon becomes crisp all around the hot dog.
  6. Once you have achieved a crispy bacon coated hot dog, set it aside.
  7. Add a layer of the cooked refried beans to the inside of the bolillo roll. Top that with the sliced shallot and cilantro. Add the bacon wrapped hot dog.
  8. Top with the diced tomatoes, sliced jalapeno pepper, salsa verde, and avocado. Generously drizzle with the mayonnaise.
  9. Your done.
  10. Sounds like a lot, but it only takes as along as you have to cook that hot dog, roughly 10 minutes or so.
  11. Your end result is a bite of wonderland. You get the smokiness from the hot dog, and then lets not forget about the bacon, and then the spice from the shallot, and jalapenos gets perfectly balanced by the avocado and mayonnaise.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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