Entree: United States – Arizona-Sonoran – Sonoran Hot Dog (Bacon-wrapped grilled hot dog served in a soft roll and topped with pinto beans, chopped vegetables, jalapeño, mayonnaise and salsa)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

- 4 beef hot dogs, approx. 2.5 oz (70 g) each
- 4 slices bacon, approx. 4 oz (115 g) total
- 4 bolillo-style hot dog buns or soft hot dog rolls
- 1 cup (240 g) cooked pinto beans, warmed and lightly mashed
- 2 tbsp (30 ml) vegetable oil or bacon drippings for grilling
- 2 tbsp (30 g) butter (for toasting buns)
- 1 medium tomato, chopped, about 5 oz (140 g)
- 1/2 cup (80 g) white onion, finely chopped
- 1/4 cup (40 g) pickled jalapeño slices, drained
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) ketchup
- 2 tbsp (30 ml) yellow mustard
- 4 lime wedges
- Salt and freshly ground black pepper to taste
- Optional: hot salsa or hot sauce to taste

Instructions

1. Wrap each hot dog with one bacon slice, securing the ends with a toothpick if needed.
2. Preheat a grill or cast-iron skillet over medium-high heat and brush light oil on the surface.
3. Grill the bacon-wrapped hot dogs, turning frequently, until bacon is crisp and hot dogs are heated through, about 8–10 minutes. Remove toothpicks.
4. Meanwhile, heat the pinto beans in a small saucepan over low heat; season with a pinch of salt and pepper and lightly mash with the back of a spoon so they hold on the bun.
5. Spread butter on the cut sides of the buns and toast on the grill or skillet until golden and warmed, 1–2 minutes per side.
6. To assemble, spread about 2 tbsp (30 ml) mayonnaise on the bottom of each bun, spoon about 1/4 cup (60 g) warm pinto beans over the mayo, place a bacon-wrapped hot dog, then top with chopped tomato, chopped onion, pickled jalapeños, cilantro, a drizzle of ketchup and mustard, and a squeeze of lime. Add salsa or hot sauce if desired.
7. Serve immediately while hot and crisp.