Saguaro Sonoran Hot Dogs Recipes

AUTHENTIC SONORAN HOT DOGS

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.

SONORAN-STYLE HOT DOGS

Steps:

• Whisk 1/4 cup mayonnaise, 1/2 cup chopped cilantro, 1 tablespoon hot sauce and the zest and juice of 1 lime in a bowl; season with salt and pepper.
• Wrap 8 hot dogs in 1 slice of bacon each; secure with toothpicks and refrigerate 30 minutes. Grill over medium heat, turning, until crispy, 12 to 15 minutes. Split open 8 bolillo or hoagie rolls, spread with butter and grill until toasted.
• Spread a schmear of warm refried beans in each roll, then add a bacon-wrapped hot dog. Top with diced avocados, plum tomatoes and red onion, sliced pickled jalapenos and a squiggly drizzle of the zesty mayo. Add cilantro and more hot sauce.

SONORAN STYLE HOT DOG

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.

SONORAN HOT DOGS

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.

SAGUARO SONORAN HOT DOGS RECIPE

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!

SONORAN HOT DOGS WITH BACON, PICO DE GALLO, AND AVOCADO

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.