Bacon-Wrapped Sonoran Hot Dog Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, sliced
  • 1 (15-ounce) can pinto beans, drained
  • 2 teaspoons cumin
  • 1 ¼ teaspoons salt, divided
  • 1 teaspoon pepper
  • ½ cup beef broth
  • 4 pieces bacon
  • 4 beef hot dogs
  • 4 yellow peppers
  • 4 bolillo buns, sliced down the top
  • 3 Roma tomatoes, diced
  • ¼ cup diced white onion
  • ¼ cup chopped cilantro
  • Juice from ½ lime
  • ¼ cup mayonnaise
  • ¼ cup yellow mustard
Directions
  1. Heat the oil in a skillet over medium heat.
  2. Add the onion and garlic and cook until fragrant, about 2 minutes.
  3. Add the beans, cumin, 1 teaspoon salt, pepper, and beef broth, stir to combine, and simmer on low heat for 10 minutes or until ready to serve.
  4. Meanwhile, wrap the bacon around hot dogs.
  5. Heat a grill or grill pan to medium heat. Oil the grill pan, if using.
  6. Add the hot dogs and peppers over direct heat and grill until charred on all sides and cooked through.
  7. Add the buns to indirect heat, or place them on a grill pan after finishing the hot dogs and peppers. Toast the buns lightly, then remove.
  8. While everything is on the grill, toss together the tomatoes, white onion, cilantro, lime juice, and remaining ¼ teaspoon salt.
  9. Add the hot dogs to the toasted buns.
  10. Top with the pinto bean mixture, then with pico de gallo.
  11. Finish each hot dog with a squeeze of mayonnaise and a squeeze of mustard.
  12. Serve with grilled yellow peppers.