Sonoran Style Hot Dogs
Take your hot dog game to the next level with these authentic Sonoran-style hot dogs. Wrapped in crispy bacon and tucked into a soft bolillo roll, they're loaded with creamy pinto beans, smoky griddled onions, fresh tomatoes, mayo, mustard, and a vibrant roasted jalapeño salsa. Originally from Sonora, Mexico and made famous by Tucson street vendors, this bold regional favorite is a hearty, flavor-packed meal that's well worth the extra toppings.
Tasty Team
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
Jalapeño Salsa
- 5 jalapeñoes, halved and seeded
- ½ small white onion, quartered
- 1 garlic clove
- 1 tablespoon water
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
Sonoran Dogs
- 1 tablespoon canola oil
- 1 small white onion, sliced
- 4 skinless beef hot dogs
- 4 bacon slices
- 4 bolillo rolls, or soft hot dog buns
- ½ cup canned pinto beans, warmed
- 2 roma tomatoes, seeded and diced
- ¼ cup finely diced white onion
- 4 teaspoons mayonnaise
- 4 teaspoons yellow mustard
Preparation
- Make the jalapeño salsa: Heat a dry cast-iron skillet or flat-top griddle over medium-high heat. Add the jalapeños and quartered onion and cook, turning occasionally, for 8 to 10 minutes, until softened, blistered, and charred in spots. Add the garlic during the last 4 minutes of cooking and continue cooking, turning occasionally, until softened and lightly charred.
- Transfer the charred vegetables to a blender along with the water, lime juice, and salt. Blend until smooth, scraping down the sides of the blender as needed. Transfer to an airtight container and refrigerate until ready to serve.
- Make the Sonoran dogs: Wrap each hot dog tightly with a slice of bacon, spiraling it from one end to the other. 4. Secure by tucking the bacon end under the wrapped bacon or with toothpicks if needed.
- Add the canola oil to the same skillet or griddle and heat over medium heat. Add the sliced onion and cook, stirring occasionally, until it begins to soften, about 2 minutes. Push the onions to one side of the skillet and add the bacon-wrapped hot dogs. Cook, turning the hot dogs occasionally as each side becomes crisp and browned and stirring the onions occasionally, until the bacon is fully cooked, the hot dogs are heated through, and the onions are softened and charred in spots, 8 to 10 minutes.
- While the hot dogs cook, split each bolillo roll lengthwise, carving out a little space for the hot dog.
- Spread about 2 tablespoons of the warm pinto beans inside each roll. Top with some of the charred onions.
- Place a bacon-wrapped hot dog into each roll. Top with the tomatoes and diced onion.
- Drizzle each dog with the mayonnaise, mustard, and jalapeño salsa.
- Serve immediately while the bacon is hot and crisp.
- Enjoy!
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