Popular in southern Arizona cities like Phoenix and Tucson, the Sonoran hot dog is thought to have originated as a street food in the northern Mexican state of Sonora. This overstuffed beast consists of a hot dog wrapped in bacon and grilled, served on a bolillo-style hot dog bun (similar to a sub roll). The Sonoran dog’s toppings makes it stand out from the other pups. Standard toppings include pinto beans, onions, diced avocados, and tomatoes, but you can also find Sonoran dogs topped with mayonnaise, mustard, and red or green salsa. Now imagine buying one these from a street cart vendor appropriately called a “doguero,” then walking down the street, happily munching away!
Sonoran Hot Dog – Perrito Caliente de Sonora
Using store-bought ingredients makes these masterpieces easy to make – accelerating the "time-to-mouth curve." Of course, you can always make your own bolillo rolls, frankfurters, salsa, and mayonnaise sauce if your up for an adventure, but it's not necessary. Either way, you can get the same flavors at home that you can get at 2:00 am on the streets of Tucson.
Print PinServings: 6 Hot Dogs
Equipment
- Large skillet
- Plastic squirt bottle
- Medium saucepan
- Colander or mesh strainer
- Toothpicks
- Large plate or pan (to put wrapped dogs in fridge before cooking)
Ingredients
- 6 large Beef hot dogs in casings (fat dogs better than long)
- 12 slices Bacon
- 6 Sturdy sub rolls, unsliced
- 4 tbsp Mayonnaise
- 2 tsp Hot sauce
- 2 Lemon juice
- 1 can Baked beans
- 2 Avocado, peeled, seeded
- ½ cup Shredded Monterey Jack or mild cheddar cheese
- 1 cup Pico de Gallo or another chunky salsa, store bought
- ½ cup Cilantro leaves (nice but optional)
Instructions
- Prep – Completely wrap each dog in bacon. Secure bacon on both ends with toothpicks and place in refrigerator for 15 minutes. Bring beans to a simmer then drain. Dice or slice avocado. In a small bowl, combine mayonnaise, hot sauce, and lemon juice. Scoop into a squeeze bottle with nozzle, if you have one. If not, leave in bowl to spoon over everything later. Slit roll along top leaving about ½-inch on either end. Make a pocket or boat on top.
- Cook – Add dogs to a large skillet over medium-low heat. Cook until bacon becomes crunchy on all sides. Go slowly turning often so insides are cooked before bacon can burn. Lightly toast rolls.
- Assemble – Sprinkle cheese along the bottom of the bread. Spread the beans across the bottom and sides of the "boat," and then add diced avocado next. Place a hot dog in the middle. Cover that with salsa, then squirt or drizzle mayo sauce in a zigzag pattern, and finally top with some cilantro.
