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Sonoran Hot Dog

Ingredients

    Sauce
  • 6 jalapenos, stems & seeds removed then rough chopped
  • 1/2 small yellow onion, peeled and rough chopped
  • 4 cloves garlic, peeled
  • Juice of 2 limes
  • 1 teaspoon cumin
  • 1 avocado, peeled and seeded
  • 1/3 cup loosely packed cilantro
  • 1/4 - 1/3 cup neutral oil
  • Kosher salt & fresh ground pepper
    Dog
  • 6 hot dogs
  • 6 strips regular bacon (I just mean not the thick strips)
  • 1/2 large yellow onion, sliced thin
  • 3/4 cup finely diced white onion
  • 3/4 cup finely diced tomato
  • One 15 ounce can pinto beans, warmed
  • 6 buns
  • Mayo

Directions

  1. Make the sauce - heat a tablespoon of the oil in a skillet and put in the jalapenos, onion and garlic
  2. Cook until just softened and beginning to get a little color, then set aside to cool slightly
  3. Put into a processor with the lime juice, cumin, avocado and cilantro - whiz until relatively smooth, and with the motor running drizzle in the oil until it’s at your desired consistency
  4. Season to taste with salt & pepper, then set aside
  5. Wrap each dog with bacon, then cook in a non-stick pan until crispy all around
  6. While they cook, saute the sliced onion in some of the bacon fat until softened and beginning to caramelize - set aside
  7. Build in the bun: first the dog, add some beans, diced onion, sauteed onion, tomato, mayo and finally the jalapeno sauce