Recipe courtesy of Aaron May
Sonoran Hot Dogs
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 645
- Total Fat
- 36 g
- Saturated Fat
- 9 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 11 g
- Sugar
- 4 g
- Protein
- 24 g
- Cholesterol
- 62 mg
- Sodium
- 1362 mg
Street vendors all over Sonora serve these tasty and super easy treats.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 645
- Total Fat
- 36 g
- Saturated Fat
- 9 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 11 g
- Sugar
- 4 g
- Protein
- 24 g
- Cholesterol
- 62 mg
- Sodium
- 1362 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Wrap each hot dog in a slice of bacon from end to end diagonally until the whole strip of bacon is rolled around the hot dog, securing with a toothpick if needed.
- Heat a large heavy-bottomed skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until browned on all sides. Transfer the skillet to the oven to render the bacon a bit more, about 5 minutes. Remove the toothpicks, if used.
- In a cast-iron skillet, heat the vegetable oil and add the diced white onion. Saute until translucent, 4 to 5 minutes. Remove from the skillet and add to a small mixing bowl with the sliced raw onion. Set aside.
- Place one bacon-wrapped hot dog in a bun. Evenly divide the warm pinto beans, jalapenos, tomatoes and the onion mixture. Top with the hot sauce, mustard and mayonnaise. Repeat with the remaining hot dogs and serve hot.
