Bacon Wrapped Sonoran Hot Dog

Place a cast iron skillet or griddle on your grill or cooktop and preheat to medium heat.

Wrap a thin slice of bacon in a spiral fashion around each of your hot dogs and secure by tucking the ends of the bacon under the wrapped section.

Place the whole jalapenos, whole cloves of garlic, and onion half on the skillet.

Once the veggies are charred, remove them from the hot skillet on the grill. If you like spicy foods, leave the seeds in the jalapeno, otherwise slice the jalapeno in half and discard the veins and seeds.

Add the roasted jalapeno peppers, roasted onion, and roasted garlic to a food processor or blender with the lime juice, cumin, paprika, avocado, avocado oil, and cilantro. Blend until smooth and then add salt and pepper.

Meanwhile, place your bacon wrapped hot dogs on a skillet alongside some of the reserved white onion that was sliced. Once the bacon is crisp and golden brown around the hot dogs, remove them and the sauteed onions from the skillet.

Open your sliced hot dog buns or bolillo buns and add a spoonful of warm drained pinto beans. Top with a hot dog, then add some of the grilled sauteed onions, diced tomatoes and some of the fresh white onion. Finally, add your sauces to the top of the hot dog. We used mini squirt bottles in order to perfectly squirt fine lines of the jalapeno sauce, mustard, and mayonnaise.