Ingredients for Bacon Wrapped Sonoran Hot Dogs
- 8 hot dog buns, preferably bolillo-style
- 8 slices bacon
- 8 hot dogs
- 1 (15 ounce) can pinto beans, rinsed and warmed
- 1 medium white onion (1/2 sliced for salsa, 1/2 finely chopped for garnish)
- 1/2 cup diced tomatoes
- 1/4 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup jalapeño salsa (homemade or store-bought)
- 2 garlic cloves, minced
- 4 tablespoons olive oil, divided
- 4-5 jalapeño peppers, stemmed and chopped
- 2 tablespoons fresh lime juice, plus more to thin salsa if needed
- 1 teaspoon fresh oregano, chopped
- 1/2 teaspoon salt, or to taste
- a little water (to thin salsa, if needed)
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How to Make Bacon Wrapped Sonoran Hot Dogs
- **Make the Jalapeño Salsa:** In a cast-iron skillet over high heat, cook the sliced onion until slightly charred, about 5 minutes, stirring frequently.
- Add the minced garlic and cook for 30 seconds more, ensuring it doesn't burn.
- Remove the onion and garlic from the skillet and set aside.
- Add 2 tablespoons of olive oil and the chopped jalapeños to the hot skillet. Cook until the jalapeños are slightly charred.
- Stir in the remaining 2 tablespoons of olive oil, lime juice, oregano, and salt. Cook until the jalapeños are softened, about 1-2 minutes.
- Transfer the jalapeño mixture, along with the cooked onion and garlic, to a blender. Puree until smooth. Add a little lime juice and water if needed to thin for easy squirting.
- **Prepare the Hot Dogs:** Gently slit the top of each bun lengthwise, leaving about an inch uncut at each end. If the buns are very doughy, create a pocket by pulling out small pieces of dough from the center.
- Lightly toast or steam the buns.
- **Wrap the Hot Dogs:** Take one end of a bacon slice, hold it against one end of a hot dog, and wrap the bacon around the hot dog, like a candy cane stripe.
- Repeat with remaining bacon and hot dogs.
- **Cook the Hot Dogs:** Arrange the bacon-wrapped hot dogs in a small cast-iron skillet. Cook over medium heat until the bacon is crisp and the hot dogs are heated through, about 8-10 minutes per side, flipping carefully.
- **Assemble the Sonoran Hot Dogs:** Place a cooked hot dog in a bun. Add the warmed pinto beans, along with the chopped white onion and diced tomatoes.
- **Add the Sauces:** Use squirt bottles (optional, but fun!) to drizzle thin lines of mayonnaise, mustard, and jalapeño salsa over the hot dog.
- Repeat with the remaining hot dogs and buns. Serve immediately and enjoy the fiery fiesta of flavors!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
30g
Fat
41g
Carbs
16g
