Arizona-Style Sonoran Hot Dogs

Arizona-Style Sonoran Hot Dogs

Bacon-wrapped hot dogs tucked into pillowy buns and piled with pinto beans and salsa.

Total 30 min Makes 4 servings Calories 560/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Wheat, Red meat

This Tucson street-food classic wraps all-beef hot dogs in bacon, griddles them until crisp, then nestles them into split-top bolillo-style buns with a layer of warm pinto beans. Topped with diced tomato, onion, a drizzle of mayonnaise and mustard, and a spoonful of salsa, it is a messy, satisfying handheld meal perfect for backyard gatherings or a weekend lunch.

Ingredients

  • 4 all-beef hot dogs
  • 4 slices bacon
  • 4 bolillo rolls or hot dog buns, split
  • 1 can pinto beans, drained and lightly mashed
  • 1/4 cup white onion, finely diced
  • 1/2 cup tomato, finely diced
  • 1/4 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/2 cup salsa
  • 1 tablespoon vegetable oil
  • 1 jalapeños, pickled or fresh sliced, to taste

Method

  1. Wrap each hot dog tightly with a slice of bacon, securing the ends by tucking them under or pinning with a toothpick.

  2. Heat the vegetable oil in a 9-inch skillet over medium heat and cook the bacon-wrapped hot dogs, turning occasionally, until the bacon is crisp on all sides, about 10 minutes.

  3. While the hot dogs cook, warm the mashed pinto beans in a small saucepan over low heat, stirring occasionally, about 5 minutes.

  4. Lightly toast the split buns in a dry skillet or under a broiler until golden, about 2 minutes.

  5. Spread a layer of warm pinto beans inside each toasted bun.

  6. Nestle a bacon-wrapped hot dog into each bun on top of the beans.

  7. Top each hot dog with diced tomato, diced onion, and jalapeños to taste.

  8. Drizzle each hot dog with mayonnaise and mustard, then spoon salsa over the top before serving immediately.

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    Arizona-Style Sonoran Hot Dogs

    This Tucson street-food classic wraps all-beef hot dogs in bacon, griddles them until crisp, then nestles them into split-top bolillo-style buns with a layer of warm pinto beans. Topped with diced tomato, onion, a drizzle of mayonnaise and mustard, and a spoonful of salsa, it is a messy, satisfying handheld meal perfect for backyard gatherings or a weekend lunch.

    30 min 4 servings 560 cal

    Ingredients

    • 4 all-beef hot dogs
    • 4 slices bacon
    • 4 bolillo rolls or hot dog buns, split
    • 1 can pinto beans, drained and lightly mashed
    • 1/4 cup white onion, finely diced
    • 1/2 cup tomato, finely diced
    • 1/4 cup mayonnaise
    • 2 tablespoons yellow mustard
    • 1/2 cup salsa
    • 1 tablespoon vegetable oil
    • 1 jalapeños, pickled or fresh sliced, to taste

    Method

    1. 1

      Wrap each hot dog tightly with a slice of bacon, securing the ends by tucking them under or pinning with a toothpick.

    2. 2

      Heat the vegetable oil in a 9-inch skillet over medium heat and cook the bacon-wrapped hot dogs, turning occasionally, until the bacon is crisp on all sides, about 10 minutes.

    3. 3

      While the hot dogs cook, warm the mashed pinto beans in a small saucepan over low heat, stirring occasionally, about 5 minutes.

    4. 4

      Lightly toast the split buns in a dry skillet or under a broiler until golden, about 2 minutes.

    5. 5

      Spread a layer of warm pinto beans inside each toasted bun.

    6. 6

      Nestle a bacon-wrapped hot dog into each bun on top of the beans.

    7. 7

      Top each hot dog with diced tomato, diced onion, and jalapeños to taste.

    8. 8

      Drizzle each hot dog with mayonnaise and mustard, then spoon salsa over the top before serving immediately.