Sonoran Hot Dog


I get it fairly, but I am a hot dog junkie.  I’m talking Tyrone Biggums crackhead junkie for a hot dog.  I love footlongs, Hebrew Nationals, burnt Oscar Meyers around the campfire, red onion laden Grays Papayas, ASU’s Dave’s Dog House with the buttered buns, a charbroiled and blistered dog from Ted’s and a Ben’s Chili Bowl half smoke.  I love them equally and unabashedly.  Even the dirty water dog has a special place in my heart.  So of course, after moving out to the wild, wild west, it was only a matter of time until I discovered the joys of the infamous Sonoran dog.  The dog hails from the Mexico/Arizona border, and features a bacon-wrapped link that is grilled and then topped with a bevy of condiments.  We’re talking pinto beans, shredded cheese, tomatillo and jalapeno salsa, chopped tomato and diced onion to name a few.  Traditionally, these bad boys are served on a sturdy Mexican roll with ketchup, mayo and mustard, but you can choose your toppings according to how you like them and use whatever roll you’d like to get the job done.  I like a sesame-seed hero roll myself.

Although crisping this bad boy up is great on the grill, you can use a rack over a cookie sheet under your oven’s broiler if you are grill-less.  I like to use a natural casing dog as my first choice, and a snappy Nathan’s brand or Sabrett’s brand dog as my second choice, since they cook up so love-er-lee.  But again, with a dog with this much DIY potential, feel free to rock it the way you want it.  Just make sure it’s loaded up, because that is the name of the game.

Sonoran Hot Dogs

4 hot dog links
4 slices of thick cut bacon (mesquite-smoked if you can find it)
1 c. of whole pinto beans
1 tsp. of adobo seasoning
1/2 tsp. of chili powder (can be ancho or chipotle if you like)
1 tbs. of olive oil
4 tbs. of chopped tomato
4 tbs. of chopped onion
1/4 c. of shredded cheese (cheddar, jack, a blend, you name it)
1/4 c. of tomatillo salsa (or other green salsa variety)

tabasco ketchup (optional)
jalapeno mustard (optional)
mexican crema or lime mayo (optional)

Begin by wrapping each hot dog with a strip of bacon.  Cook hot dog on the grill until bacon is crispy and browned on both sides.  Alternatively, you can place a rack over a cookie sheet and cook under your broiler for 7-10 minutes per side.

While the hot dogs are cooking, warm your beans.  Add your beans to a small saucepan with the adobo seasoning, chili powder and olive oil.  Taste for salt and season.

To assemble, squirt bun with a little ketchup, mustard and mayo (if you’d like it).  Top with the hot dog and spoon a few tablespoons of beans on top.  Sprinkle cheese over the beans to melt and then top with tomatoes, onions and tomatillo salsa.  Eat quickly and blissfully before the whole thing falls apart.