Sonoran Hot Dog Recipe
Mexican · Main course · 30 min total
A bacon-wrapped hot dog loaded with pinto beans, diced tomatoes, onions, jalapeño salsa, mayonnaise, and mustard, all nestled in a soft bolillo roll. This iconic street food from Sonora, Mexico, is a flavor-packed meal.
15
min prep
min prep
15
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 4 all-beef hot dogs
- 4 slices bacon
- 4 bolillo rolls or soft hot dog buns
- 1 cup canned pinto beans, drained and warmed
- 1/2 cup diced tomatoes
- 1/2 cup diced white onion
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/2 cup jalapeño salsa (or chopped pickled jalapeños)
- 1/4 cup chopped fresh cilantro
Instructions
- Wrap each hot dog with a slice of bacon in a spiral. Secure ends with toothpicks if needed.
- Grill or pan-fry the bacon-wrapped hot dogs over medium heat, turning occasionally, until bacon is crispy and hot dog is heated through, about 8-10 minutes.
- Slice the bolillo rolls lengthwise without cutting all the way through. Toast them on the grill or in a skillet until lightly browned.
- Spread a generous layer of mayonnaise inside each roll. Add a line of mustard.
- Place a bacon-wrapped hot dog in each roll. Top with warm pinto beans, diced tomatoes, diced onion, jalapeño salsa, and a sprinkle of cilantro.
- Serve immediately.
Tips
- For authentic flavor, use a soft bolillo roll; if unavailable, use a sturdy hot dog bun.
- Adjust the amount of jalapeño salsa to your preferred spice level.
- You can also add a squeeze of lime juice for extra brightness.
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