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The Sonoran hot dog, a unique and savory treat that's pure street food comfort!
A Tucson, Arizona legend! This isn't your average ballpark frank. It features a bacon-wrapped hot dog nestled in a soft, steamed bolillo roll, piled high with pinto beans, fresh pico de gallo, and creamy drizzles. A flavor explosion in every bite.
Serving size: 1 serving
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The Sonoran hot dog, a unique and savory treat that's pure street food comfort!
This southwest and mexican_american dish is perfect for dinner or lunch. With 746.1 calories and 27g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Pico de Gallo and Beans: In a small bowl, combine the finely chopped white onion, roma tomatoes, optional jalapeño, and cilantro. Squeeze the lime juice over the top, season with a pinch of salt, and stir to combine. Set aside. In a small saucepan, gently warm the pinto beans over low heat until heated through. Keep them warm.
Wrap and Cook the Hot Dogs: Tightly wrap each hot dog with two slices of bacon, starting from one end and spiraling to the other. Secure the ends of the bacon with toothpicks if necessary. Place a large skillet or griddle over medium heat. Cook the bacon-wrapped hot dogs for 10-12 minutes, turning them every couple of minutes, until the bacon is evenly browned and crispy on all sides. Remove from the skillet and place on a paper towel-lined plate. Remember to remove the toothpicks.
Steam the Buns: The key to an authentic Sonoran dog is a soft, steamed bun. Slice the bolillo rolls lengthwise down the top, creating a pocket but not cutting all the way through. Place them in a steamer basket over simmering water for 2-3 minutes until they are soft and warm. If you don't have a steamer, you can wrap them in a damp paper towel and microwave for 20-30 seconds.
Assemble the Sonoran Hot Dogs: Place a cooked bacon-wrapped hot dog into each steamed bun. Spoon a generous amount of warm pinto beans over the hot dog. Top with a heaping spoonful of the fresh pico de gallo. Drizzle generously with mayonnaise and yellow mustard in a zigzag pattern. Finish with a sprinkle of crumbled cotija cheese. Serve immediately, traditionally with a roasted güero chile on the side.
