Best 5 Sonoran Style Hot Dog Recipes

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In the vibrant streets of Sonora, Mexico, a culinary gem awaits those seeking a taste of authentic flavors. The Sonoran-style hot dog, a symphony of textures and tastes, is a delectable treat that has garnered international acclaim. This beloved dish consists of a grilled hot dog wrapped in bacon, nestled in a soft bolillo roll, and adorned with an array of toppings that tantalize the senses. From the tangy tomatillo salsa to the creamy mayonnaise, and the refreshing beans, every bite offers a harmonious blend of flavors. This article presents a collection of carefully curated recipes that will guide you through the process of creating this Sonoran delicacy in the comfort of your own kitchen. Embark on a culinary journey and savor the distinct flavors that make the Sonoran-style hot dog a culinary masterpiece.

**Recipes included:**

* Sonoran-style hot dog: A comprehensive recipe that covers all aspects of preparing this iconic dish, from grilling the hot dog and bacon to assembling the final product.

* Tomatillo salsa: A step-by-step guide to creating the essential tomatillo salsa, featuring fresh tomatillos, roasted chiles, and zesty cilantro.

* Creamy mayonnaise: A simple yet delicious recipe for a homemade mayonnaise that adds richness and creaminess to the hot dog.

* Refried beans: A classic Mexican side dish made with pinto beans, spices, and lard, providing a hearty and flavorful addition to the hot dog.

Let's cook with our recipes!

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

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.

AUTHENTIC SONORAN HOT DOGS



Authentic Sonoran Hot Dogs image

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

4 large hot dog buns
4 large all-beef hot dogs
4 slices thin bacon
½ large white or yellow onion (sliced thinly)
1 roma tomato (chopped into small cubes)
Mayonnaise, mustard, ketchup, hot sauce (to taste)
Chiles Toreados
raw onions (chopped), avocados, whole pinto beans.

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 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

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.

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



Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado image

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

For the pico de gallo:
1 medium tomato, seeded, diced (about 1/4 cup)
1/2 medium red onion, diced
1/2 garlic clove, minced
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon cayenne pepper
1 teaspoon kosher salt
For the hot dogs:
4 hot dogs, or vegetarian substitute, such as Lightlife® Smart Dogs
4 slices bacon, or vegetarian substitute, such as Lightlife® Smart Bacon
4 large hot dog buns or torpedo rolls (preferably not split)
1/4 cup canned pinto beans
1/2 avocado, thinly sliced
1/4 cup pickled jalapeño slices
Mayonnaise (for serving)
1/2 cup potato chips, loosely crushed
Sprigs of cilantro (for serving)

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.

SONORAN-STYLE HOT DOG



Sonoran-Style Hot Dog image

Make and share this Sonoran-Style Hot Dog recipe from Food.com.

Provided by bshanley5704

Categories     Summer

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

8 large beef hot dogs, preferably 2 packs with 4 hot dogs each
8 slices of thinly sliced bacon
8 fresh top slip hot dog buns
4 tablespoons salted butter, room temperature
1 cup warmed refried beans or 1 cup baked beans
2 roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapeno pepper
fresh cilantro leaves (to garnish)
1 cup mayonnaise
2 tablespoons hot sauce
1 lime, zest and juice
1 teaspoon granulated garlic
salt and pepper

Steps:

  • 1. Wrap each dog in one slice of bacon evenly. Secure with toothpick at both ends and refrigerate for at least 30 minutes to firm up bacon and help it adhere.
  • 2. Heat grill or grill pan to medium heat. Grill each side of hot dog until bacon is extra crispy but not burnt. It is important to control the heat to ensure hot dog gets properly warmed through and bacon does not burn or under cook. Set aside.
  • 3. For zesty mayo, mix all the ingredients until uniform. Season with salt and pepper.
  • 4. Butter the outsides of the buns and gently griddle them until just golden brown.
  • 5. Layer on the bottom a schmear of warm refried beans, then the bacon wrapped dog, then top with tomatoes, onions, jalapeños and a squiggly drizzle of the zesty mayo. Garnish with some cilantro leaves as serve with your favorite hot sauce.

Nutrition Facts : Calories 437.8, Fat 28.7, SaturatedFat 12.1, Cholesterol 50.9, Sodium 1485.5, Carbohydrate 31.6, Fiber 3.5, Sugar 6.1, Protein 13.6

Tips:

  • Use a high-quality hot dog. The better the hot dog, the better the Sonoran-style hot dog will be.
  • Make sure the hot dog is cooked properly. It should be cooked through but not overcooked.
  • Use a soft, fluffy bun. The bun should be able to hold all of the toppings without getting soggy.
  • Don't be afraid to experiment with different toppings. There are many different ways to make a Sonoran-style hot dog, so find what you like best.
  • Serve the hot dog immediately. The Sonoran-style hot dog is best enjoyed when it is hot and fresh.

Conclusion:

The Sonoran-style hot dog is a delicious and unique way to enjoy a classic American dish. With its smoky bacon, flavorful beans, and creamy mayonnaise, it is sure to please everyone at your next party or gathering.

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