American · Lunch
Sonoran hot dog
A grilled bacon-wrapped all-beef frank tucked into a steamed bolillo roll, piled with pinto beans, chopped tomato, onion, and a whole grilled jalapeno, then striped with mayonnaise, mustard, and salsa. Native to Tucson but claimed hard by Phoenix street carts, it eats like a loaded Sonoran desert street sandwich.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
618Calories
23.1gProtein
36.4gFat
52.8gCarbs
9.8gSugar
7.6gFiber
1598mgSodium
72mgChol
11.5gSat Fat
645mgPotassium
98mgCalcium
3.9mgIron
1.2mcgVitamin B12
24mgVitamin C
gluten-free-adaptable
low-cholesterol
high-fiber
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Wrap the hot dog tightly with bacon in a spiral, securing the ends with a toothpick.
2
Grill
Cook the bacon-wrapped hot dog over medium heat 8 to 10 minutes, turning every 2 minutes, until bacon is deeply browned and crisp on all sides.
3
Assemble
Split and warm the bolillo roll on the griddle. Spread mashed pinto beans on the base, nestle in the hot dog, scatter tomato and onion over top, then stripe mayonnaise, mustard, and salsa across the hot dog.
4
Plate
Set the grilled whole jalapeno alongside the hot dog on the roll and serve immediately while the bacon is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz204g all-beef hot dog, wrapped in 1 slice bacon
- 22 bolillo roll (about 2.5 oz / 70g)
- 1/2 cup90g pinto beans
- 4 tbsp60g tomato
- 4 tbsp40g white onion
- 22 whole jalapeno
- 2 tbsp28g mayonnaise
- 4 tsp20g yellow mustard
- 4 tbsp60g salsa-tomato
- 2 tsp10ml vegetable oil
