Best 2 Sonoran Hot Dog Recipes

The Sonoran hot dog, a delectable combination of flavors and textures, is a culinary icon of the vibrant Sonoran Desert region. Originating in the border city of Hermosillo, Mexico, this unique hot dog has made its way across the border and into the hearts of food enthusiasts in the United States. With its plump, grilled hot dog wrapped in crispy bacon, nestled in a soft bolillo roll, and topped with an array of tantalizing condiments, the Sonoran hot dog is a symphony of flavors that tantalizes the taste buds. From the smoky bacon to the refreshing tomato and onion, every bite is a journey through the diverse culinary landscape of the Sonoran Desert.

Check out the recipes below so you can choose the best recipe for yourself!

SONORAN STYLE HOT DOG

Sonoran Style Hot Dog image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

Ingredients

8 large hot dogs, preferably 6 to 1s (6 hot dogs to a pound)
8 thin slices bacon, such as Oscar Mayer
4 tablespoons salted butter, at room temperature
8 fresh bolillo rolls, each sliced into a "pocket" to catch all the fillings (see Cook's Note)
1 cup refried beans, warmed
2 avocados, diced
2 firm, ripe Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos, drained
Zesty Mayo, recipe follows
Fresh cilantro leaves, for garnish
Hot sauce, for serving
1/2 cup finely chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon hot sauce
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.

SONORAN HOT DOG

Sonoran Hot Dog image

There are different variations of this served throughout the southwest. It calls for a bolillo, which is a mexican-style bun. If you're unable to locate these you could substitute it with a bakery-fresh, soft, hot dog bun. You could also use Montery Jack cheese in place of the shredded Mexican cheese if needed.

Provided by Bread n Butter

Categories One Dish Meal

Time 20m

Yield 1 hot dog, 1 serving(s)

Number Of Ingredients 11

Ingredients

1 beef hot dog
1 slice bacon
1 bun (Mexican bolillo)
1 tablespoon mustard
2 tablespoons refried beans
2 tablespoons guacamole
1/4 cup mexican cheese, shredded
1/4 tomatoes, chopped and seeded
1/4 medium white onion, diced
2 tablespoons salsa verde
1 tablespoon mayonnaise, slightly thinned with lemon juice

Steps:

Wrap the bacon around the hot dog and fry on medium high until crispy.
Cut the bolillo to create a pocket in the center of the bun, do not slice through the ends. This will help keep the toppings from escaping.
Spread the mustard inside the bun.
Spoon the refried beans and guacamole into the bun.
Sprinkle cheese over the guacamole.
Top with the bacon-wrapped dog.
Sprinkle with tomato and onion.
Top with the salsa verde and the mayo. For more authenticity, use a squeeze bottle for the mayo, applying at an angle over the other toppings.

Tips:

Use high-quality ingredients. The better the quality of your ingredients, the better your Sonoran hot dog will be. Choose a good-quality hot dog, fresh vegetables, and a flavorful bun.
Don't overcook the hot dog. A Sonoran hot dog should be cooked just until it is heated through. Overcooking will make the hot dog tough and dry.
Be generous with the toppings. The toppings are what make a Sonoran hot dog special. Don't be afraid to pile them on high.
Serve the hot dog immediately. A Sonoran hot dog is best enjoyed fresh off the grill. If you need to make them ahead of time, wrap them in foil and keep them warm in a low oven until you're ready to serve.

Conclusion:

The Sonoran hot dog is a delicious and unique regional dish that is sure to please everyone. With its combination of flavors and textures, it's a meal that you'll never forget. So next time you're looking for something new to try, give the Sonoran hot dog a try. You won't be disappointed.

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