Bacon-Wrapped Sonoran Hot Dog
Sonoran dogs, wrapped in bacon, and stuffed into soft bolillo rolls, are topped with onions, pinto beans, crema, and mustard: The perfect Southwestern treat.
Sonoran dogs, wrapped in bacon, and stuffed into soft bolillo rolls, are topped with onions, pinto beans, crema, and mustard: The perfect Southwestern treat.
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Heat the oil in a skillet over medium heat.
Add the onion and garlic and cook until fragrant, about 2 minutes.
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.
Meanwhile, wrap the bacon around hot dogs.
Heat a grill or grill pan to medium heat. Oil the grill pan, if using.
Add the hot dogs and peppers over direct heat and grill until charred on all sides and cooked through.
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.
While everything is on the grill, toss together the tomatoes, white onion, cilantro, lime juice, and remaining ¼ teaspoon salt.
Add the hot dogs to the toasted buns.
Top with the pinto bean mixture, then with pico de gallo.
Finish each hot dog with a squeeze of mayonnaise and a squeeze of mustard.
Serve with grilled yellow peppers.
