Sonoran Hot Dogs

*If using canned beans, you can skip these steps and just heat through in a saucepan. Rinse & soak the pinto beans in water over night, picking out any beans that are browned or deformed.

Boil the beans in a pot with some fresh water, onion, jalapeno, garlic, cumin, dried epazote or Mexican oregano, and salt to taste. Boil uncovered on medium low heat for 1 1/2 to 2 hours, adding water as needed.

The beans are ready when the bean water has thickened and the beans are easily squished between your fingers.

Prepare all the toppings- dice some onions and tomatoes and set aside. Thinly slice some onions for grilling, and cut the jalapenos and 1 yellow chili pepper in half. You'll also need 2 limes, a small handful of cilantro, and 1 garlic clove.

Tightly wrap the hotdogs with bacon strips.

Cook the bacon wrapped hot dogs in a large pan over medium heat.

Turn the hot dogs over, and when enough of the bacon oil has been released into the pan, add the sliced onions & peppers. Continuously flip the hot dogs over as they cook, and once the peppers have started to blister, add the garlic clove.

Remove everything from the pan once cooked through, except for most of the onions (take out a small amount of the grilled onions to make our jalapeno salsa).

Sauté the onions just a little bit longer with some mustard (optional- I see a lot of vendors doing this at their cart and I think it adds great flavor to the onions!)

To make the jalapeno salsa, combine the cilantro, grilled jalapenos, 1 grilled yellow pepper, garlic, some of the grilled onions, juice from 1 lime, salt to taste, and a little water.

Blend until smooth

Steam the bolillo or hot dog buns by wrapping them in a dampened paper towel and microwaving for 10 seconds.

Build your Sonoran dog: Add a layer of the lime/mayo in the bun first, then the bacon wrapped hot dogs, then the frijoles, raw tomatoes & onions, more mayo, grilled onions, mustard, and jalapeno salsa. Serve with grilled yellow chili peppers on the side.