Best 4 Sonoran Hot Dogs With Bacon Pico De Gallo And Avocado Recipes

Craving a taste of the Sonoran Desert? Look no further than these mouthwatering Sonoran hot dogs, a unique culinary creation that blends the flavors of Mexico and the American Southwest. Picture a grilled hot dog wrapped in bacon, nestled in a soft bolillo roll, and topped with a colorful array of pico de gallo, creamy avocado slices, and tangy tomatillo salsa. These hot dogs are a perfect balance of smoky, savory, and refreshing flavors, sure to tantalize your taste buds. And to complete your Sonoran hot dog experience, try making the homemade tomatillo salsa and pico de gallo recipes included in this article. With step-by-step instructions and helpful tips, you'll be able to create these delicious condiments from scratch, adding an extra layer of flavor to your Sonoran hot dogs. So, fire up the grill, gather your ingredients, and get ready to embark on a culinary adventure inspired by the vibrant Sonoran Desert.

Here are our top 4 tried and tested recipes!

MEXICAN HOT DOGS

Mexican Hot Dogs image

If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.

Provided by Kiera Wright-Ruiz

Categories dinner, quick, weekday, barbecues, main course

Time 45m

Yield 8 servings

Number Of Ingredients 14

Ingredients

8 hot dogs
8 bacon strips
4 jalapeños, stemmed, halved lengthwise and seeds removed (optional)
2 tablespoons vegetable oil, plus more for drizzling (if needed)
1 small yellow onion, thinly sliced
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
Kosher salt
8 hot dog buns
Ketchup, yellow mustard and mayonnaise, for serving
3 plum tomatoes, diced (about 1 1/2 cups)
1 avocado, diced
1/2 small red onion, diced (about 1/2 cup)
1/4 cup chopped cilantro

Steps:

Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

SONORAN STYLE HOT DOG

Sonoran Style Hot Dog image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

Ingredients

8 large hot dogs, preferably 6 to 1s (6 hot dogs to a pound)
8 thin slices bacon, such as Oscar Mayer
4 tablespoons salted butter, at room temperature
8 fresh bolillo rolls, each sliced into a "pocket" to catch all the fillings (see Cook's Note)
1 cup refried beans, warmed
2 avocados, diced
2 firm, ripe Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos, drained
Zesty Mayo, recipe follows
Fresh cilantro leaves, for garnish
Hot sauce, for serving
1/2 cup finely chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon hot sauce
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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

Sonoran Hot Dogs image

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

Ingredients

Four 6:1 (skinless 6-inch) beef hot dogs
4 slices bacon
1 tablespoon vegetable oil
1 white onion, half diced and half sliced
4 sweet hot dog buns or bolillo rolls
1 cup cooked pinto beans, warmed
4 jalapeno peppers
1/2 cup diced tomato
2 tablespoons verde hot sauce, such as Cutino Sauce Co.
2 tablespoons yellow mustard
2 tablespoons mayonnaise, such as Duke's

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.

HOT DOGS WITH PICO DE GALLO

Hot Dogs With Pico de Gallo image

Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining those two elements of fully loaded Mexican hot dogs makes these easy to cook for a crowd and tote to a cookout. You can prepare the pico de gallo early in the day and keep it in an airtight container until ready to pile onto the hot dogs, split to cradle the fresh filling. Be sure to keep the grill heat moderate. Too hot, and the hot dogs - and buns - will burn and dry out. Too cool, and they won't take on a smoky char.

Provided by Genevieve Ko

Categories dinner, easy, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 ripe but firm tomatoes (1 pound), cored, seeded and diced (2 cups)
1/2 small white onion (4 ounces), finely diced (1 cup)
2 jalapeños (3 ounces), stemmed, seeded (if desired) and finely chopped (1/3 cup)
1/2 cup cilantro leaves and tender stems, finely chopped
1 teaspoon fresh lime juice, plus more to taste
Kosher salt
4 hot dogs
4 hot dog buns
2 tablespoons mayonnaise (optional)

Steps:

Prepare an outdoor charcoal grill or a gas grill to medium heat. You should be able to hold your hand 5 inches above the coals for 7 to 9 seconds before it becomes too hot. Or heat a grill pan on the stovetop over medium.
Make the pico de gallo by combining the tomatoes, onion, jalapeños, cilantro and lime juice in a medium bowl. Season with salt and mix well. Taste and add more lime juice and salt, if desired.
Butterfly the hot dogs: Slice them in half lengthwise without cutting all the way through the skin, then open them so they sit flat. Place them on the grill, cut-side down, and cook until grill marks appear, 3 to 5 minutes. Flip the hot dogs and cook skin-side down until the skin deepens in color, 2 to 4 minutes.
Meanwhile, open the hot dog buns and spread the mayonnaise on the cut sides, if you like. Grill, cut-side down, until toasted, 1 to 2 minutes, then flip and grill until lightly toasted, about 1 minute.
Place the grilled hot dogs in the toasted buns, cut-side up, then pile the pico de gallo into the butterflied opening. Serve immediately, with any remaining pico de gallo on the side.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your Sonoran hot dogs will be. Look for fresh, juicy hot dogs, crisp bacon, ripe tomatoes, and creamy avocado.
Don't overcook the hot dogs: Overcooked hot dogs are tough and dry. Cook them just until they are heated through, about 2-3 minutes per side.
Load up on the toppings: The toppings are what really make Sonoran hot dogs special. Be generous with the bacon, pico de gallo, and avocado.
Serve them immediately: Sonoran hot dogs are best enjoyed hot off the grill. Serve them with a side of your favorite chips or salsa.

Conclusion:

Sonoran hot dogs are a truly unique and delicious culinary experience. With their combination of flavors and textures, they are sure to please everyone at your next party or gathering. So give this recipe a try and see for yourself why Sonoran hot dogs are so popular!