Sonoran Hot Dog

Sonoran Hot Dog

Bacon-wrapped hot dogs are topped with charred onions, pickled peppers, salsa, and beans in this street vendor-inspired hot dog from Sonora.


  • 4 bun-length beef hot dogs (1 1/2 ounces each)
  • 4 to 6 bacon slices (not thick cut)
  • 1/2 small yellow onion, peeled and cut in half lengthwise
  • 2 tablespoons pickled jalapeño chiles or banana peppers, drained and roughly chopped
  • 1/4 teaspoon kosher salt
  • 4 bolillo-style or top-cut hot dog buns
  • 4 tablespoons mayonnaise, divided
  • 1/4 cup pico de gallo, drained
  • 1/4 cup pinto beans, warmed
  • 4 teaspoons yellow mustard


  1. Starting at top of each hot dog, wrap 1 piece of bacon around and down hot dog, overlapping slightly to cover entire hot dog. (Use another 1/2 piece bacon per hot dog, if needed, to cover hot dog.) If bacon does not naturally adhere to hot dog, use wooden picks to secure.
  2. Heat hot dogs in a large skillet over medium. Cook, turning occasionally, until bacon is crispy and fat is rendered, about 10 minutes. Once enough fat is rendered (about 4 minutes), place onion, cut sides down, in skillet with hot dogs; cook until charred and slightly softened, about 2 minutes per side. Transfer bacon-wrapped hot dogs to a plate; cover using aluminum foil, and keep warm. Transfer onion to a cutting board, and let cool slightly, about 5 minutes. Roughly chop onion to equal 1/4 cup; reserve remaining onion for another use. Place chopped onion and pickled jalapeños in a small bowl; add salt, and stir to combine.
  3. Place hot dog buns on a large plate, and cover using a damp paper towel. Microwave on HIGH until hot, about 15 seconds. Spread 1/2 tablespoon mayonnaise over 1 interior side of each bun. Place remaining 2 tablespoons mayonnaise in a small ziplock plastic bag, and snip off a small end from 1 bottom corner. Place 1 bacon-wrapped hot dog in each bun, and stuff each with about 1 1/2 tablespoons onion-jalapeño mixture on both sides of hot dog. Top each hot dog with 1 tablespoon pico de gallo and 1 tablespoon pinto beans. Squeeze about 1/2 tablespoon mayonnaise over hot dog and toppings followed by 1 teaspoon mustard. Serve immediately.

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