Sonoran Hot Dogs With Bacon Pico De Gallo And Avocado Food

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SONORAN HOT DOGS WITH BACON, PICO DE GALLO, AND AVOCADO



Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado image

This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled jalapeños provide a tangy, refreshing bite.

Provided by Katherine Sacks

Categories     Summer     Sandwich     Beef     Kid-Friendly     Bacon     Spring     Grill/Barbecue     Small Plates     Arizona     Grill     After Beef

Yield 4 servings

Number Of Ingredients 18

For the pico de gallo:
1 medium tomato, seeded, diced (about 1/4 cup)
1/2 medium red onion, diced
1/2 garlic clove, minced
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon cayenne pepper
1 teaspoon kosher salt
For the hot dogs:
4 hot dogs, or vegetarian substitute, such as Lightlife® Smart Dogs
4 slices bacon, or vegetarian substitute, such as Lightlife® Smart Bacon
4 large hot dog buns or torpedo rolls (preferably not split)
1/4 cup canned pinto beans
1/2 avocado, thinly sliced
1/4 cup pickled jalapeño slices
Mayonnaise (for serving)
1/2 cup potato chips, loosely crushed
Sprigs of cilantro (for serving)

Steps:

  • Make the pico de gallo:
  • Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
  • Cook and assemble the hot dogs:
  • Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12-14 minutes.
  • Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.
  • Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.

MEXICAN HOT DOGS



Mexican hot dogs image

Mexican hot dog is also known as street dog or Sonoran hot dog has it all. Bacon-wrapped hot dog topped with veggies, pico de gallo, and avocado

Provided by Mireille

Yield 4

Number Of Ingredients 10

4 bolillo buns
4 hot dogs
4 bacon strips
1 tablespoon pickled jalapeños, finely chopped
1 tablespoon vegetable oil
1 onion, thinly sliced
1/2 cup pico de Gallo
1/2 small red bell pepper, thinly sliced
Salt
Ketchup, yellow mustard, and mayonnaise, for serving

Steps:

  • Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered
  • Transfer hot dogs to an aluminum foil-lined baking sheet. Roast hot dogs until the bacon is browned this takes about 25 minutes
  • Preheat a large skillet over medium heat and add 1 tablespoon oil. Slice the onion, bell pepper, and the diced jalapeno
  • Stir continuously, until soft and translucent
  • Make the pico de gallo and set aside
  • Slice the bolillo buns length way down the middle. Scoop a tablespoon of onion mix into the bun
  • Then put the bacon-wrapped hot dog on top and sprinkle with pico de gallo, and diced avocado
  • Drizzle with ketchup, mustard, and mayonnaise. Serve immediately

Nutrition Facts : Calories 600; Fat

SONORAN DOGS WITH BACON, AVOCADO AND PICO DE GALLO



Sonoran Dogs With Bacon, Avocado and Pico de Gallo image

Give your franks a southwest spin with our take on the Sonoran Hot Dog!

Provided by Bar-s Foods

Categories     Quick and Easy

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 Bar-S Classic Franks
4 slices Bar-S Classic Smoked Bacon
4 large unsliced rolls
1/4 cup canned pinto beans
1/4 cup pickled jalapeño slices
1/2 cup crushed potato chips
Mayonnaise (for serving)
Pico de gallo (for serving)

Steps:

  • 1. Heat the grill to a high heat setting. 2. Wrap each frank in 1 slice of bacon. Grill for 12-15 minutes, turning frequently until the bacon is crisp and cooked through on all sides. 3. While the dogs are cooking, slice the rolls lengthwise along the top, leaving the ends intact to create a pocket. Toast on the grill or in the oven at 350 F until heated through and slightly crispy. 4. When the franks have finished cooking, place them in the rolls. Arrange the jalapeño slices on one side of each frank, and about a tablespoon of pinto beans on the other. Top with pico de gallo, drizzled mayo, and some crushed potato chips. Enjoy!

MEXICAN HOT DOGS



Mexican Hot Dogs image

If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.

Provided by Kiera Wright-Ruiz

Categories     dinner, quick, weekday, barbecues, main course

Time 45m

Yield 8 servings

Number Of Ingredients 14

8 hot dogs
8 bacon strips
4 jalapeños, stemmed, halved lengthwise and seeds removed (optional)
2 tablespoons vegetable oil, plus more for drizzling (if needed)
1 small yellow onion, thinly sliced
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
Kosher salt
8 hot dog buns
Ketchup, yellow mustard and mayonnaise, for serving
3 plum tomatoes, diced (about 1 1/2 cups)
1 avocado, diced
1/2 small red onion, diced (about 1/2 cup)
1/4 cup chopped cilantro

Steps:

  • Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
  • Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
  • Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

SONORAN HOT DOGS



Sonoran Hot Dogs image

Street vendors all over Sonora serve these tasty and super easy treats.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Four 6:1 (skinless 6-inch) beef hot dogs
4 slices bacon
1 tablespoon vegetable oil
1 white onion, half diced and half sliced
4 sweet hot dog buns or bolillo rolls
1 cup cooked pinto beans, warmed
4 jalapeno peppers
1/2 cup diced tomato
2 tablespoons verde hot sauce, such as Cutino Sauce Co.
2 tablespoons yellow mustard
2 tablespoons mayonnaise, such as Duke's

Steps:

  • Preheat the oven to 425 degrees F.
  • Wrap each hot dog in a slice of bacon from end to end diagonally until the whole strip of bacon is rolled around the hot dog, securing with a toothpick if needed.
  • Heat a large heavy-bottomed skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until browned on all sides. Transfer the skillet to the oven to render the bacon a bit more, about 5 minutes. Remove the toothpicks, if used.
  • In a cast-iron skillet, heat the vegetable oil and add the diced white onion. Saute until translucent, 4 to 5 minutes. Remove from the skillet and add to a small mixing bowl with the sliced raw onion. Set aside.
  • Place one bacon-wrapped hot dog in a bun. Evenly divide the warm pinto beans, jalapenos, tomatoes and the onion mixture. Top with the hot sauce, mustard and mayonnaise. Repeat with the remaining hot dogs and serve hot.

BACON-WRAPPED SONORAN HOT DOGS



Bacon-Wrapped Sonoran Hot Dogs image

This is a stove-top method, preferably using a cast-iron skillet. The bun is all-important. What you want is a Mexican bolillo, the soft version, not the crusty one. If you can't find bolillos, you can use regular hot dog buns that are already split. Make the Jalapeno Salsa. This stuff is key. Otherwise you're just dressing your hot dog with mayo and mustard. If you want to cheat and sub, buy the hottest commercial salsa verde you can find and thin it a bit with a mix of water and lime juice. From WWL website.

Provided by gailanng

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

6 bolillo buns (or torpedo rolls)
6 slices of thin sliced bacon
6 hot dogs
1 (15 ounce) can pinto beans, rinsed, drained and heated through
1 cup chopped onion
1 cup diced tomato
mayonnaise
yellow mustard
jalapeno salsa (recipe follows)
1/4 cup coarsely chopped onion
2 garlic cloves, minced
4 tablespoons olive oil
10 jalapeno peppers, stemmed, seeded and cut in half lengthwise
2 tablespoons freshly squeezed lime juice (or more)
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon salt

Steps:

  • For the Jalapeno Salsa: Place the onion in a cast-iron skillet over high heat and cook until slightly charred, about 5 minutes, stirring often. Add the garlic and cook for 30 seconds longer, making sure the garlic does not burn. Remove from the skillet and set aside.
  • Add 2 tablespoons of the olive oil and the jalapenos to the hot skillet and cook until the jalapenos are slightly charred, then add the lime juice, the remaining 2 tablespoons of olive oil, and the oregano and salt and cook until the jalapeños are softened, 1 to 2 minutes.
  • Transfer the jalapeno mixture and the onions and garlic to a blender and puree until smooth. If you plan to apply the salsa with a squirt bottle, add a little more lime juice and some water to thin it.
  • To Make the Hot Dogs: Slit the top of each bun, cutting into the middle and leaving an inch on each end uncut. If the buns are especially doughy, make a pocket in each by pulling tufts of dough out of the centers. Toast the buns slightly or steam them; Tucson's hot dog vendors do both.
  • Take one end of a slice of bacon, hold it against one end of a hot dog, and wrap the bacon around the dog like the stripe on a candy cane. Repeat with the remaining slices of bacon and hot dogs.
  • Arrange the bacon-wrapped hot dogs in a small skillet. Cook the hot dogs over medium heat on one side until the bacon is crisp and fused to the dogs. Carefully turn all of the hot dogs over at once and cook the second side until all of the bacon is brown and fused to the hot dogs.
  • Place a hot dog in a bun. Add the beans, along with a scattering of onions and tomatoes. Using squirt bottles, if possible, pipe thin lines of mayonnaise across the dog, followed by mustard and the Jalapeno Salsa.
  • Repeat with the remaining buns and hot dogs.

HOT DOGS WITH PICO DE GALLO



Hot Dogs With Pico de Gallo image

Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining those two elements of fully loaded Mexican hot dogs makes these easy to cook for a crowd and tote to a cookout. You can prepare the pico de gallo early in the day and keep it in an airtight container until ready to pile onto the hot dogs, split to cradle the fresh filling. Be sure to keep the grill heat moderate. Too hot, and the hot dogs - and buns - will burn and dry out. Too cool, and they won't take on a smoky char.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 ripe but firm tomatoes (1 pound), cored, seeded and diced (2 cups)
1/2 small white onion (4 ounces), finely diced (1 cup)
2 jalapeños (3 ounces), stemmed, seeded (if desired) and finely chopped (1/3 cup)
1/2 cup cilantro leaves and tender stems, finely chopped
1 teaspoon fresh lime juice, plus more to taste
Kosher salt
4 hot dogs
4 hot dog buns
2 tablespoons mayonnaise (optional)

Steps:

  • Prepare an outdoor charcoal grill or a gas grill to medium heat. You should be able to hold your hand 5 inches above the coals for 7 to 9 seconds before it becomes too hot. Or heat a grill pan on the stovetop over medium.
  • Make the pico de gallo by combining the tomatoes, onion, jalapeños, cilantro and lime juice in a medium bowl. Season with salt and mix well. Taste and add more lime juice and salt, if desired.
  • Butterfly the hot dogs: Slice them in half lengthwise without cutting all the way through the skin, then open them so they sit flat. Place them on the grill, cut-side down, and cook until grill marks appear, 3 to 5 minutes. Flip the hot dogs and cook skin-side down until the skin deepens in color, 2 to 4 minutes.
  • Meanwhile, open the hot dog buns and spread the mayonnaise on the cut sides, if you like. Grill, cut-side down, until toasted, 1 to 2 minutes, then flip and grill until lightly toasted, about 1 minute.
  • Place the grilled hot dogs in the toasted buns, cut-side up, then pile the pico de gallo into the butterflied opening. Serve immediately, with any remaining pico de gallo on the side.

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From pinterest.com


SONORAN HOT DOGS – FIELD
8 hot dog buns; ketchup, yellow mustard and other toppings as desired; For pico de gallo: 3 plum tomatoes, diced; 1 avocado, diced; 1/2 small red onion, diced; 1/4 c. chopped cilantro; lime juice; Directions. Wrap each hot dog in a strip of bacon and bake for 30 minutes on 400 degrees on an aluminum foil-lined baking sheet. Roast the jalepeños ...
From fieldmeats.com


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