| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 8 large hot dogs, preferably 6 to 1s (6 hot dogs to a pound)
- 8 thin slices bacon, such as Oscar Mayer
- 4 tablespoons salted butter, at room temperature
- 8 fresh bolillo rolls, each sliced into a “pocket” to catch all the fillings (see Cook’s Note)
- 1 cup refried beans, warmed
- 2 avocados, diced
- 2 firm, ripe Roma tomatoes, diced
- 1 small red onion, diced
- 1 cup pickled jalapenos, drained
- Zesty Mayo, recipe follows
- Fresh cilantro leaves, for garnish
- Hot sauce, for serving
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tablespoon hot sauce
- Zest and juice of 1 lime
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
Instructions
- Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
- Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
- Butter the outsides of the “pocketed” rolls and gently griddle them until just golden brown.
- Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
- Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1433 |
| Total Fat | 121 g |
| Saturated Fat | 45 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 8 g |
| Sugar | 2 g |
| Protein | 48 g |
| Cholesterol | 198 mg |
| Sodium | 3373 mg |
Reviews
Original Sonoran hot dogs aren’t made worh bolillo. It is a special kind of bread, and there’s different styles within Sonora, some cities do lettuce and beans, in my city we don’t, and yup, bacon wrapped hot dogs and steamed buns, not grilled
I’ve been on a huge hot dog kick lately. This recipe is delicious however, after reading other reviews I noticed that people were saying you should use pinto beans instead of refried. I have been using the pinto beans and they are delicious. I do like the bun toasted even though they say you shouldn’t do that but perhaps next time I will try to steam it. Very delicious and a recipe I would use on my gourmet hot dog food truck if I ever get one!
I’m from Sonora and this is embarrassing. Not even close to a Sonoran hot dog.
Less bacon,,,
From a Tucson resident …. Do not use refried beans on a Sonoran dog. The bolillo rolls should be soft and not toasted. Yes, it should be a bacon wrapped dog. However, pinto beans, grilled and fresh onion, tomatoes, yellow mustard, and mayo with jalapeño or jalapeño juice. Definitely not refried beans.
Decent, but not close to authentic. Should be bolillo (Soft and steamed, not toasted), bacon wrapped hot-dog, beans, tomato, onion (white or yellow), mayo, yellow mustard, jalapeño sauce. You can add mixed cheese or a squirt of lime. Served with a grilled pepper and sometimes lime and radish. Done!
I agree-great! So many more ingredients to add (on the healthy side). I love ❤️ a turkey dog. Tip- Hollow out the Bun a bit in order to fit all those delicious ingredients. Less carbs!
Great recipe! I have made it twice and my family loves it.
This was delicious! I loved the different flavors and textures. My husband is already talking about making this for company. We will definitely be making this again. Thanks Jeff Mauro!
Unbelievable flavor! Loved this recipe.