Arizona Sonoran Hot Dog Plate
Tucson border tradition reading two bacon-wrapped hot dogs griddled until the bacon crisps and dogs blister, tucked into a soft bolillo roll with pinto beans, tomato salsa, mayonnaise, mustard, and jalapeno, plated with charred peppers for the Sonoran-Arizona dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wrap each hot dog spiral-style with bacon halves, tucking ends underneath. Finely chop onion and cilantro; mince garlic; dice tomato; finely chop jalapeno. Halve long peppers lengthways, remove seeds. Drain and rinse pinto beans.
Build 1
Heat 1 tbsp oil in a saucepan over medium 1 minute. Add half the onion and garlic, cook 2 minutes until softened. Stir in beans, cumin, oregano, 0.5 tsp salt, pepper. Add 6 tbsp water, simmer covered on low 10 minutes. Mash roughly into chunky texture; keep warm.
Build 2
Toss tomato, remaining onion, jalapeno, lime juice, 0.5 tsp salt for salsa. Rest 5 minutes until flavours meld.
Char
Heat grill pan over medium-high 3 minutes. Brush peppers with 1 tbsp oil, char skin-side down 5 minutes until blistered and tender.
Sear
Lay bacon-wrapped dogs seam-side down on the same grill pan over medium 10 minutes, turning every 2 minutes until bacon crisps and dogs blister throughout. Cook in batches if needed to avoid crowding.
Crisp and plate
Warm bolillo rolls cut-side down on grill 60 seconds each. Spread refried beans on base of each roll, lay 2 dogs inside each, spoon salsa over, drizzle mayo and mustard, scatter cilantro, set charred peppers alongside on each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.