Sonoran Hot Dog

This Sonoran hot dog is a unique hot dog experience that is oh-so-delicious. Start with a bacon-wrapped hot dog, add various Mexican-inspired toppings, and serve on a bolillo-style bun. The Sonoran hot dog is like nothing you've ever tried before, and you'll find yourself craving these often.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: American, Mexican

Keyword: Sonoran Hot Dog

Servings: people

Author: Susie Bulloch (heygrillhey.com)

Ingredients

4 jumbo all-beef hot dogs
4 bolillo buns
4 slices bacon
16 oz can pinto beans heated and drained
1 avocado
1 lime cut into wedges
¼ cup red onions chopped
¼ cup candied jalapenos
¼ cup smoked salsa
¼ cup Cotija cheese
¼ cup tomatoes if desired
2 Tablespoons sour cream or mayo and mustard, if preferred
2 Tablespoons cilantro chopped

Instructions

Preheat. Preheat your grill for two-zone cooking with the overall temperature at 375-400 degrees F.
Assemble toppings. While the grill is preheating, assemble all toppings and set them aside.
Wrap the hot dogs. Wrap each hot dog with a strip of bacon, tucking the end of each piece of bacon to make sure it doesn't unravel while cooking.
Grill. Place the bacon wrapped hot dogs on the indirect side of the grill and close the lid. Grill for 20 minutes, rotating every 5 minutes. At this point, your bacon should look mostly cooked and bubbly. A majority of the fat should be rendered out. If it is not, cook on indirect heat for an additional 3-5 minutes, rotating as needed.
Sear. Once your bacon is mostly cooked, move your hot dogs over to the direct side of the grill and grill for 1-3 minutes. Stay close! Because you are cooking over direct flame, cook until the bacon is done to your desired crispiness. Once done, remove the hot dogs from the grill.
Grill the buns. Cut a 6" slit in the bolillo buns to make a pocket for the hot dog. Place the buns on the hot side of the grill slit side down for approximately 15 seconds.
Assemble. Remove the buns to a serving tray. Use tongs to open up the buns and add 1 hot dog to each bun. Assemble the hot dog by adding beans, avocado, salsa, red onions, a drizzle of sour cream, and a sprinkle of Cotija cheese, cilantro, candied jalapenos. Serve the Sonoran hot dog immediately with lime wedges.

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