Sonoran Hot Dog Recipe
This recipe crafts the iconic Sonoran Hot Dog: a bacon-wrapped hot dog nestled in a butter-toasted bun, topped with warm refried beans, fresh diced avocado, tomato, red onion, and jalapeño, all finished with a vibrant cilantro-lime crema. It's a flavorful and textural experience, offering a delightful balance of savory, fresh, and creamy elements.
Equipment
- 1 Large Skillet For cooking bacon-wrapped hot dogs and toasting buns.
- 1 Cutting Board
- 1 Chef's knife For dicing vegetables and chopping cilantro.
- 1 Small Mixing Bowl For preparing the cilantro-lime crema.
- 1 Tongs For flipping hot dogs and handling hot items.
Ingredients
Main
- For the Hot Dogs:
- 4 beef hot dogs
- 4 slices thin-cut bacon
- 2 tablespoons salted butter
- 4 sandwich rolls
- 1/2 cup refried beans
- 1 avocado diced
- 1 tomato diced
- 1 red onion diced
- 1 jalapeño thinly sliced
- Fresh cilantro for garnish
- For the Cilantro-Lime Crema:
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the fresh toppings: Dice the avocado, tomato, and red onion. Thinly slice the jalapeño. Finely chop the fresh cilantro for garnish.
- Make the Cilantro-Lime Crema: In a small bowl, whisk together sour cream, mayonnaise, lime juice, finely chopped cilantro, kosher salt, and ground black pepper until smooth. Refrigerate until ready to use.
- Wrap each hot dog tightly with a slice of thin-cut bacon, securing the ends with toothpicks if needed.
- Heat 2 tablespoons of salted butter in a large skillet over medium heat.
- Once the butter is melted, add the bacon-wrapped hot dogs to the skillet. Cook, turning occasionally, until the bacon is crispy and golden brown on all sides and the hot dogs are heated through, about 8-10 minutes. Remove hot dogs and set aside, keeping warm.
- In the same skillet (or separately in a microwave), warm the refried beans until heated through and spreadable.
- Split the sandwich rolls and lightly toast the insides in the same hot skillet with any remaining bacon fat/butter until golden brown, about 1-2 minutes per side.
- To assemble: Spread a generous layer of warm refried beans inside each toasted roll.
- Place one cooked bacon-wrapped hot dog into each roll.
- Top generously with diced avocado, tomato, red onion, and sliced jalapeño. Drizzle with the prepared cilantro-lime crema and garnish with fresh cilantro before serving.
Notes
For the bacon, use thin-cut slices to ensure it crisps evenly around the hot dog; secure with toothpicks if necessary to keep it from unraveling during cooking. Achieve perfectly toasted, buttery rolls by lightly browning them in the same skillet used for the hot dogs, absorbing some of that savory flavor. Ensure all fresh toppings are diced uniformly for balanced texture in each bite. The cilantro-lime crema benefits from a few minutes to meld its flavors before serving, providing a zesty counterpoint to the rich hot dog and beans.