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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.
For 4 servings
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.
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.
This southwest recipe takes 35 minutes to prepare and yields 4 servings. At 748.29 calories per serving with 27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add other classic toppings like grilled onions, mushrooms, or a creamy avocado salsa.
While beef hot dogs are traditional, you can experiment with different types of sausages like bratwurst or chicken sausage.
Add serrano peppers to your pico de gallo or use a spicy mayonnaise for an extra kick.
The combination of the beef hot dog, bacon, and pinto beans provides a significant amount of protein, which is essential for muscle repair and overall body function.
Pinto beans are an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The fresh tomatoes in the pico de gallo are a great source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
The Sonoran hot dog is defined by its unique combination of a bacon-wrapped hot dog, a soft bolillo roll (often steamed), and a specific set of toppings including pinto beans, pico de gallo, mayonnaise, mustard, and cotija cheese. It's a complete flavor and texture experience.
A Sonoran hot dog is an indulgent treat and is high in calories, fat, and sodium due to the bacon, hot dog, and mayonnaise. It's best enjoyed in moderation as part of a balanced diet.
A typical Sonoran hot dog contains approximately 600-750 calories, depending on the specific ingredients and portion sizes of the toppings used.
Yes, absolutely! Grilling adds a wonderful smoky flavor. Cook the bacon-wrapped hot dogs over indirect medium heat to prevent flare-ups, turning frequently until the bacon is crisp. You can also warm the buns on the top rack of the grill.
If bolillo rolls are unavailable, a good substitute would be a soft, high-quality hot dog bun, a brioche bun, or a small, soft baguette. The goal is to have a bun that is soft enough to steam but sturdy enough to hold the toppings.
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