SAGUARO SONORAN HOT DOGS RECIPE
Inspired by southern Arizona's Saguaro National Park, this Sonoran hot dogs recipe features bacon-wrapped hot dogs, pinto beans, pico de gallo and avocado in a classic bolillo bun.
Provided by Bram
Categories Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Wrap one bacon slice around each hot dog, securing it with a couple of toothpicks.
- Place bacon-wrapped hot dogs on a baking sheet.
- Place jalapeño peppers alongside hot dogs on the baking sheet. Drizzle peppers with avocado oil.
- Bake hot dogs and jalapeño peppers until bacon is crispy and peppers are charred, about 30 minutes. Turn peppers regularly to ensure charring on all sides.
- While hot dogs and peppers are in the oven, prepare pico de gallo and pinto beans.
- Mix red onion, tomato, cilantro, lime juice and avocado in a bowl. Season with a little salt and pepper, stir and put in fridge until ready to assemble hot dogs.
- Heat pinto beans with their liquid in a medium pot over medium heat. Stir occasionally until beans are heated through and about half of the liquid has evaporated. Drain beans in a strainer, cover to keep warm.
- Make a cut in the top of the bolillo buns and toast them in the oven, 1-2 minutes.
- Remove buns, hot dogs and peppers from the oven.
- Thinly slice peppers on a cutting board.
- Spread pinto beans into the bottom of the buns. Add bacon-wrapped hot dogs, top with pico de gallo and sliced jalapeño peppers.
- Drizzle with your favorite condiments (I used mustard and ketchup).
- Serve with a handful of potato chips, some lime wedges and/or any extra charred jalapeño peppers.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 51.5 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 37.7 grams fat, Fiber 10.1 grams fiber, Protein 25 grams protein, SaturatedFat 12.2 grams saturated fat, Sodium 1314 milligrams sodium, Sugar 7.8 grams sugar
SONORAN HOT DOG RECIPE
Steps:
- Gather the ingredients.
- Wrap each hot dog with a slice of bacon so that entire hot dog is covered in bacon. Secure with a toothpick and place in refrigerator for at least 30 minutes.
- Heat a grill pan or cast-iron skillet on top of the stove to medium heat. Remove toothpick from hot dogs. Add the bacon-wrapped hot dogs to the grill pan. Cover hot dogs with a lid. Rotate hot dogs frequently until bacon is crisp and hot dog is warmed through, about 15 minutes.
- While hot dogs are cooking, prepare the crema.
- Whisk together sour cream, mayonnaise , lime juice, cilantro, salt, and pepper in a small bowl. Set aside.
- Cut a pocket into the center of each of the rolls, if necessary.
- Remove the hot dogs to a plate. Wipe off any excess bacon fat from the grill pan. Butter the outside of rolls, add to the grill pan, and toast until light golden brown.
- Flip the rolls over and cook cut-side down, opened slightly to ensure the inside of roll crisps. Cook until golden brown.
- Warm beans in microwave or a small pot until steaming. Spread a few tablespoons of refried beans into bottom of each roll.
- Add hot dog into roll and top with diced avocado, tomato, red onion, jalapeño, cilantro, and a drizzle of the cilantro-lime crema. Serve immediately with your favorite sides.
Nutrition Facts : Calories 760 kcal, Carbohydrate 57 g, Cholesterol 71 mg, Fiber 12 g, Protein 22 g, SaturatedFat 17 g, Sodium 1434 mg, Sugar 8 g, Fat 51 g, ServingSize 4 hot dogs (serves 4), UnsaturatedFat 0 g
SONORAN HOT DOGS
Street vendors all over Sonora serve these tasty and super easy treats.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Wrap each hot dog in a slice of bacon from end to end diagonally until the whole strip of bacon is rolled around the hot dog, securing with a toothpick if needed.
- Heat a large heavy-bottomed skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until browned on all sides. Transfer the skillet to the oven to render the bacon a bit more, about 5 minutes. Remove the toothpicks, if used.
- In a cast-iron skillet, heat the vegetable oil and add the diced white onion. Saute until translucent, 4 to 5 minutes. Remove from the skillet and add to a small mixing bowl with the sliced raw onion. Set aside.
- Place one bacon-wrapped hot dog in a bun. Evenly divide the warm pinto beans, jalapenos, tomatoes and the onion mixture. Top with the hot sauce, mustard and mayonnaise. Repeat with the remaining hot dogs and serve hot.
SONORAN STYLE HOT DOG
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
- Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
- Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
- Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
- Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.
AUTHENTIC SONORAN HOT DOGS
Sonoran Hot Dogs are taken to a higher level! With a soft bun, hot dog wrapped in bacon and topped with sautéd onions, chopped tomatoes plus your favorite condiments.
Provided by Ana Frias
Categories Main Dish
Time 25m
Number Of Ingredients 8
Steps:
- Start placing the edge of the bacon on the top of the hot dog and wrap it by overlapping the bacon while going down. This will keep the bacon from opening while you cook it.
- At the bottom of the hot dog, using your finger, tuck in the end of the bacon inside of the bacon itself to secure that edge. If this fails, then you can secure it with a toothpick until you get better at this.
- Cook the onions and hot dogs in a large skillet. Keep rotating the hot dogs until all sides are evenly crispy.
- Right before assembling the hot dog, steam the bun by loosely wrapping them in paper towels (or large ziplock bag) and microwave them for about 7 to 10 seconds. Just enough to get them soft & warm.
- Place the hot dog in the bun.
- Add about 1 tablespoon of cooked or raw onions.
- Add about 2 tablespoons of chopped tomato.
- Spread some mayonnaise a over the tomatoes and press lightly to blend the tomatoes with the mayo. Add mustard, ketchup & hot sauce if you like.
Nutrition Facts : ServingSize 1 hot dog, Calories 315 kcal, Carbohydrate 27 g, Protein 14 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 604 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 1 g
SONORAN HOT DOG
There are different variations of this served throughout the southwest. It calls for a bolillo, which is a mexican-style bun. If you're unable to locate these you could substitute it with a bakery-fresh, soft, hot dog bun. You could also use Montery Jack cheese in place of the shredded Mexican cheese if needed.
Provided by Bread n Butter
Categories One Dish Meal
Time 20m
Yield 1 hot dog, 1 serving(s)
Number Of Ingredients 11
Steps:
- Wrap the bacon around the hot dog and fry on medium high until crispy.
- Cut the bolillo to create a pocket in the center of the bun, do not slice through the ends. This will help keep the toppings from escaping.
- Spread the mustard inside the bun.
- Spoon the refried beans and guacamole into the bun.
- Sprinkle cheese over the guacamole.
- Top with the bacon-wrapped dog.
- Sprinkle with tomato and onion.
- Top with the salsa verde and the mayo. For more authenticity, use a squeeze bottle for the mayo, applying at an angle over the other toppings.
SONORAN HOT DOGS WITH BACON, PICO DE GALLO, AND AVOCADO
This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled jalapeños provide a tangy, refreshing bite.
Provided by Katherine Sacks
Categories Summer Sandwich Beef Kid-Friendly Bacon Spring Grill/Barbecue Small Plates Arizona Grill After Beef
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the pico de gallo:
- Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
- Cook and assemble the hot dogs:
- Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12-14 minutes.
- Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.
- Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.
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