Sonoran Dog Recipe

Preheat a grill or large skillet over medium-high heat. Lightly brush hot dogs with the vegetable oil. If using bacon-wrapped dogs, cook until bacon is crisp and hot dogs are heated through, turning frequently, about 8–10 minutes. For plain dogs, grill or pan-fry until browned and heated through, about 5–7 minutes, turning occasionally.

Briefly toast bolillo rolls cut-side down on the grill or skillet for 1–2 minutes until slightly crisp but still soft inside. Keep warm.

Heat the lard or vegetable oil in a medium skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add the drained pinto beans to the pan along with the reserved bean liquid or 1/4 cup water. Reduce heat to medium-low and use a potato masher or fork to mash the beans to a coarse-smooth texture. Continue cooking, stirring occasionally, until beans thicken, about 6–8 minutes. If beans get too thick, add more reserved liquid or water a tablespoon at a time.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust. Keep warm until assembling.

Combine the diced tomatoes, diced white onion, sliced pickled jalapeños and chopped cilantro in a small bowl. Sprinkle with 1/4 teaspoon salt and toss to combine. Taste and adjust salt or add a squeeze of lime if desired. Set aside.

If you prefer a thinner mayonnaise for easier spreading, whisk the mayonnaise with 1–2 teaspoons of lime juice or water until smooth. Keep mustard and salsa verde ready at room temperature for easy assembly.

Build each Sonoran Dog

Open a warm bolillo roll and spread about 2 tablespoons of warm refried pinto beans along the bottom half of the roll (roughly 2–3 tablespoons per roll if making 6). Place one cooked hot dog on top of the beans.

Drizzle or spread about 1 tablespoon mayonnaise along the top of the hot dog, then add 1/2 tablespoon yellow mustard over the top (adjust to taste).

Spoon 1–2 tablespoons of salsa verde over the dog for tang and heat. Pile a generous spoonful (about 1/4 cup) of the tomato-onion-jalapeño mixture on top.

Optionally squeeze a little fresh lime over the toppings. Serve immediately while hot.