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Prep time
20 minutes
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Cook time
15 minutes
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makes
6
Author Notes
The Sonoran Dog is the crown jewel of its namesake desert, popular from Hermisillo to Tuscon. Everybody makes it a little different, but we can all agree on some basics: bacon-wrapped hot dog, onion, tomato, beans, and I’m never saying no to a charred chile pepper sidecar. The bread of choice in Arizona is meant to be a bolillo roll, made with the local Sonoran wheat. Bolillo rolls are available at Mexican bakeries around the country, but they may look a little different than what you’d get in Tuscon. For the purpose of making these at home, use what you can find. Even regular old storebought hot dog buns will do in a pinch.
—Noah Tanen
Ingredients
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6
hot dogs
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6
slices of thin-cut bacon
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Softened butter for toasting
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6
bolillo rolls (or hot dog buns)
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1
large white onion, diced and divided in half
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1/2 cup
canned pinto beans, drained and rinsed
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3
medium plum tomatoes, deseeded and diced
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Mayonaisse and mustard for topping
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6
chile peppers for garnish, optional (long hots, jalapeños, or chiles güeros)
Directions
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To wrap the hot dogs, lay flat a strip of bacon and place the tip of the hot dog at the very end. Hold the two together and roll the hot dog along the bacon diagonally, making sure to wrap the entire hot dog evenly. Repeat 6 times and set aside.
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Heat a cast iron skillet or griddle plate over medium heat. Smear the softened butter on the tops and bottoms of the bolillo rolls. Place them buttered-side down and toast on both sides until golden brown and slightly charred in spots. Work in batches if necessary. Set aside.
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Add the bacon-wrapped hot dogs to the skillet and let cook, turning occasionally, until crispy and browned all over. Pull from the pan and set aside.
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Add half of the diced onion to the pan, reserving the other half for garnish. If serving with griddle chiles, as is typical in Tucson, push the onions to one side of the pan and add the chiles to the other. Turn occasionally until soft and blistered in spots. Once the onions are soft and browning around the edges, remove them from the pan.
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To assemble, split the buns along the top and add about a tablespoon of the pinto beans to each. Add the cooked bacon-wrapped hot dogs followed by the griddled onions, raw onions, diced tomato, and a healthy drizzle of both mayonaisse and mustard, ideally out of squeeze bottles. Serve with the charred chiles.
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