Sonoran Hot Dogs

This authentic Sonoran hot dog recipe features juicy all-beef hot dogs wrapped in crispy bacon, topped with a savory medley of onions and tomatoes, all nestled in a warm bollio (bun) and finished with a creamy mayo, pinto beans, and jalapeños.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 12

Total Time 22

Servings Servings

Calories 221kcal

Author Meghan Birnbaum

Equipment

Large skillet
Microwave
Tongs
Paper towels or ziplock bag
Knife and cutting board
Measuring spoons
Toothpicks (optional)

Ingredients

4 large hot dog buns
4 large all-beef hot dogs
4 slices bacon
½ large yellow onion thinly sliced
1 roma tomato chopped into small cubes
Mayonnaise mustard, ketchup, and hot sauce to taste
Optional toppings such as raw onions chopped, avocados, and whole pinto beans.

Get Recipe Ingredients

Instructions

Prepare the Bacon-Wrapped Hot Dogs:

Place the edge of a bacon slice on the top of each hot dog.
Wrap the bacon around the hot dog, overlapping it as you go down to cover the entire hot dog.
Tuck the end of the bacon into itself at the bottom of the hot dog to secure it. You can use a toothpick if needed to keep it in place.

Cook the Bacon-Wrapped Hot Dogs:

In a large skillet, cook the bacon-wrapped hot dogs along with the sliced onions over medium heat.
Rotate the hot dogs occasionally to ensure all sides are evenly crispy.

Prepare the Buns:

Loosely wrap the hot dog buns in paper towels or place them in a large ziplock bag.
Microwave them for about 7 to 10 seconds until they are soft and warm.

Assemble the Hot Dogs:

Place a cooked bacon-wrapped hot dog in each warm bun.
Add about 1 tablespoon of cooked or raw onions on top of each hot dog.
Sprinkle about 2 tablespoons of chopped tomato over the onions.

Add Condiments:

Spread mayonnaise over the tomatoes, using enough to act as a binder for the toppings.
Optionally, add mustard, ketchup, and hot sauce according to your taste preferences.

Optional Toppings:

If desired, add additional toppings such as chopped raw onions, sliced avocados, or whole pinto beans.

Video

Notes

Storage: If possible, store all the ingredients separately in small containers. Assemble the hot dogs when ready to eat. Alternatively, if you have extra assembled hot dogs, wrap them tightly in plastic wrap before refrigerating to maintain freshness.

Reheating: Microwave the assembled hot dogs for 30 to 45 seconds or until heated through. Note that the bun may become soft and slightly soggy after reheating.

Freezing: It's not recommended to freeze fully assembled Sonoran hot dogs as the texture and quality may suffer.

Nutrition