Sonoran Hot Dog Recipe
Sonoran hot dogs feature bacon-wrapped frankfurters nestled in refried bean-filled rolls, garnished with fresh tomatoes, avocados, and a vibrant cilantro-lime crema.
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Instructions
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Wrap each hot dog with bacon, secure with a toothpick, and chill for 30 minutes.
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Heat a grill pan or cast-iron skillet over medium heat. Remove toothpicks, then cook the bacon-wrapped hot dogs, covered and rotating frequently, for about 15 minutes until bacon is crisp and the hot dogs are heated through.
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While hot dogs cook, whisk together sour cream, mayonnaise, lime juice, cilantro, salt, and pepper to create the crema.
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After removing hot dogs to a plate, wipe the pan clean. Butter the outside of the rolls, toast them in the pan until light golden, then flip and toast the cut sides until golden brown.
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Warm the refried beans. Spread them into the toasted rolls.
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Place a hot dog in each roll and top with diced avocado, tomato, red onion, jalapeño, cilantro, and a drizzle of the prepared cilantro-lime crema. Serve promptly.