Sonoran Hot Dog Recipe

Make pico

Dice the roma tomatoes into small 1/4-inch pieces. Finely dice the red onion and mince the jalapeño if using. Chop 1/4 cup fresh cilantro. Combine tomatoes, onion, jalapeño and cilantro in a bowl. Squeeze the additional lime over the mixture, add 1/2 tsp salt, stir, and taste. Refrigerate until ready to serve so flavors meld (at least 10 minutes).

Warm and season beans

Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add the canned pinto beans (including liquid) and 1 cup stock. Bring to a gentle simmer and mash about one-third of the beans with a fork or potato masher to thicken. Stir in 1 tsp ground cumin, 1 tsp salt and 1 tsp black pepper. Simmer uncovered 6–8 minutes until slightly reduced and creamy. Keep warm on the lowest heat.

Caramelize onions

Slice the large yellow onion into 1/4-inch rings or half-moons. Heat a large skillet or griddle over medium-high heat and add a light drizzle of oil or a small pat of butter. Add the onions, a pinch of salt, and cook, stirring occasionally, until deeply browned and softened, about 12–15 minutes. If they brown too quickly, reduce heat to medium-low. Remove from heat and set aside.

Prepare avocado

Halve and pit the avocados. Slice or dice to your preference. Toss lightly with juice from the 1 lime to prevent browning and season with a pinch of salt. Keep covered until assembly.

Chop cilantro & slice jalapeño

Roughly chop remaining fresh cilantro (if extra desired for topping) and thinly slice the remaining jalapeño for optional crisp heat at assembly.

Wrap dogs with bacon and grill

Preheat a grill or large skillet/griddle to medium-high. Wrap each hot dog with two slices of bacon in a spiral, tucking the ends under. Secure with a toothpick if needed. Place bacon-wrapped dogs on the grill (or in skillet) and cook, turning regularly, until bacon is crisp and hot dog is cooked through, about 8–12 minutes. If using an oven, roast at 425°F (220°C) on a wire rack for 12–18 minutes, turning once.

Toast buns

While dogs are cooking, butter the cut sides of the buns lightly. Toast cut side down on the grill or in a skillet until golden and slightly crisp, about 1–2 minutes.

Prepare mayo sauce

In a small bowl, whisk together 3/4 cup mayonnaise with 1 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper until smooth. Adjust heat or seasoning to taste. Transfer to a squeeze bottle or spoon for easy application.

Assemble Sonoran hot dogs

Open each toasted bun, spread a thin layer of mayo sauce on the bottom and top interior. Place a bacon-wrapped hot dog in each bun. Spoon about 2–3 tablespoons of warm pinto beans along the side of the dog in the bun. Add a generous portion of caramelized onions on top of the dog. Add sliced or diced avocado, then a spoonful (about 2 tbsp) of pico de gallo. Finish with a sprinkle of chopped cilantro and a few jalapeño slices if desired. Serve immediately.