Sonoran Hot Dog Recipe from El Guero Canelo

To make the jalapeño sauce, wash and remove stems and seeds from the jalapeños.  Put them in a blender or food processor and process until smooth.  Use a rubber spatula to scrape into a plastic squeeze bottle or bowl and refrigerate until ready to use.

Preheat the grill or heat a griddle or cast iron pan over medium heat.  Wrap each hot dog in a strip of bacon. Cook the bacon-wrapped hot dogs, starting with the loose ends of the bacon touching the grate, griddle or pan to seal it to the hot dog. Using tongs, turn the hot dog frequently so that it browns evenly on all sides  about 3 to 5 minutes. Remove from heat, then grill the chiles on the same skillet, turning once until browned and slightly soft, about 3 minutes.

Turn each roll on its side and split it down its length with a small sharp knife  Put one cooked hot dog into each bun. For each bun, spoon in 2 tablespoons each of the beans, sautéed onions, and diced tomatoes. Then squirt on about a teaspoon each of the yellow mustard, mayonnaise, and jalapeño sauce.

Serve with the grilled Güero chile on the side. I recommend biting off the end of the chile and then squeezing the juice out on top of the hot dog.