thepioneerwoman
Sonoran Hot Dogs
The secret to these unforgettable hot dogs? Crispy bacon, warm pinto beans, blistered peppers, and a tangy homemade jalapeño sauce.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
- ●skillet
- ●bowl
- ●microwave
📝 Preparation Steps
1
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Puree the jalapeños with the lime juice and ¼ teaspoon salt in a blender until smooth. Transfer to a container and refrigerate until ready to use.
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Wrap 2 pieces of bacon around each hot dog and tuck in the ends (or secure them with a toothpick). Place the hot dogs seam-side down in a large cast-iron skillet. Set the pan over medium heat and cook, turning occasionally, until the bacon is crispy, 5 to ⏱️ 7 minutes. Transfer to a plate and keep warm.
bacon (about 1 lb.)16 sliceshot dogs8
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Add the güero chiles to the drippings in the skillet. Cook, turning, until browned and soft, 3 to ⏱️ 5 minutes. Transfer the chiles to a plate. Add half of the onion and ¼ teaspoon salt to the same skillet and cook over medium heat, stirring occasionally, until the onion is translucent, 2 to ⏱️ 3 minutes. Transfer to a bowl.
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Toss the beans with the remaining ¼ teaspoon salt in a medium bowl and microwave until warm, 1 to ⏱️ 2 minutes.
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Spread the inside of each bun with mayonnaise. Spoon some beans and cooked onion inside each bun, then add the hot dog and top with the tomato and some of the remaining raw onion. Drizzle with the jalapeño sauce and mustard. Serve with the blistered chiles.
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