Bacon Wrapped Sonoran Hot Dogs Recipe
Tucson's very own bacon wrapped, pinto bean and avocado stuff Sonoran Hot Dogs are the best dogs on the planet. Ya, New York, I'm talkin' to you.
Ingredients
- 1 package 10 of your favorite hot dogs (I use Hebrew National)
- 10 slices bacon
- 10 good quality buns lobster rolls or other soft rolls
- 2 cans ranch style beans or home made beans drained
- 3 medium tomatoes seeded and diced
- 1 medium onion diced
- ½ bunch cilantro minced
- 2 avocados peeled and diced
- 2 limes juiced
- 1 cup Mexican Crema or mayonnaise thinned with 2 to 3 tablespoons milk
Instructions
Instructions
- Wrap one piece of bacon around each hot dog and secure on each end with a toothpick. Refrigerate until ready to grill.
- Open cans of beans and heat to a simmer. Drain beans in a strainer over a medium mixing bowl, keep warm.
- Toss diced tomatoes, onions, cilantro together, set aside.
- Grill bacon wrapped hot dogs over medium heat until bacon is crispy on all sides, but not burned. Make sure to cook slowly and turn the dogs often so that the hot dogs are heated through by the time the bacon crisps, about 10 minutes.
- Spoon the mayonnaise into a ketchup type squirt bottle. Thin with milk, a little at a time, if necessary.
- Dice avocado and toss with lime juice. Toss into the tomato mixture.
- Assemble the hot dogs by spooning beans into the bottom of the hot dog bun. Add the hot dog and top with the avocado pico de gallo.
- Drizzle Sonoran Hot Dogs with mayonnaise.
- Garnish with a sprig of cilantro.