Authentic Sonoran Hot Dogs
Sonoran Hot Dogs are taken to a higher level! With a soft bun, hot dog wrapped in bacon and topped with sautéd onions, chopped tomatoes plus your favorite condiments.
- Prep time
- 13 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large hot dog buns
- 4 large all-beef hot dogs
- 4 slices thin bacon
- ½ large white or yellow onion (sliced thinly)
- 1 roma tomato (chopped into small cubes)
- Mayonnaise, mustard, ketchup, hot sauce (to taste)
- Chiles Toreados
- raw onions (chopped), avocados, whole pinto beans.
Instructions
- 1
Start placing the edge of the bacon on the top of the hot dog and wrap it by overlapping the bacon while going down. This will keep the bacon from opening while you cook it.
- 2
At the bottom of the hot dog, using your finger, tuck in the end of the bacon inside of the bacon itself to secure that edge. If this fails, then you can secure it with a toothpick until you get better at this.
- 3
Cook the onions and hot dogs in a large skillet. Keep rotating the hot dogs until all sides are evenly crispy.
- 4
Right before assembling the hot dog, steam the bun by loosely wrapping them in paper towels (or large ziplock bag) and microwave them for about 7 to 10 seconds. Just enough to get them soft & warm.
- 5
Place the hot dog in the bun.
- 6
Add about 1 tablespoon of cooked or raw onions.
- 7
Add about 2 tablespoons of chopped tomato.
- 8
Spread some mayonnaise a over the tomatoes and press lightly to blend the tomatoes with the mayo. Add mustard, ketchup & hot sauce if you like.