Sonoran Hot Dogs
(Mexican, American Southwestern beef frankfurter sandwich)
People who sell Sonoran hot dogs are called dogueros, who often serve them accompanied by grilled, roasted or fried chiles gueros, a small, mild pepper with a pale yellow-green hue. Substitute any other pepper if you wish.
Makes 6 dogos
- Bolillos buns -- 6
- Hot dogs (frankfurters) -- 6
- Bacon -- 6 pieces
- Chiles gueros or other spicy or mild chile pepper -- 6
- Oil -- as needed
- Hot cooked pinto beans -- 2 cups
- White onion, chopped -- 1
- Tomatoes, cut into thin wedges -- 2
- Pickled sliced jalapeños -- 1/2 cup
- Yellow mustard
- Prepare a grill with hot coals, or set your oven to broil. Cut a horizontal slit in the bolillos big enough to hold the hot dogs. Wrap a piece of bacon in a spiral around each hot dog to cover them from end to end. Toss the chiles gueros with a little oil. Assemble all of your topping ingredients in bowls and have them ready to serve.
- Grill the hot dogs on a medium-hot section of the grill or broil until the bacon is cooked through and starting to crisp. Grill the chiles gueros on a separate section of the grill to mark them on both sides.
- Remove each hot dog to a bolillo bun and let diners smother their dogs with whichever toppings fit their fancy. Don't forget to accompany each dog with a grilled chile.
Sonoran Hot Dog Variations
- Regular hot dog or hoagie buns can be substituted for the bollilos buns, but it won't be quite the same.
- Other possible toppings: Grilled onions, tomatillo salsa, ketchup, crumbled Cotija cheese, guacamole or sliced avocado. And, yes, crumbled Cheddar-flavored potato chips. It's a thing.