Alright folks, a request has been made that I post this recipe in particular on my blog.
I have to admit that I did not actually get a 'recipe' from a source, but tasted the real McCoy and developed it myself. My version is pretty much the same as what you'd get from a good street vendor in Mexico.
Sonoran Style Hot Dogs are not something you'll find just anywhere. In fact, they are a local thing and particularly popular in Tucson, where I live. I've read comments from folks around the country who seem to be of the opinion that you can't get a real Sonoran Style Hot Dog anywhere else this side of the border.
Perhaps that is because here, you can get a real Mexican coke made with cane sugar or a Mexican Sangria here but they are hard to come by any place else.
Either way, it is a special treat to stop at a roadside vendor and purchase one of these yummy and inexpensive little pockets of deliciousness. However, you may not have that opportunity anytime soon and so that is the occasion for my sharing how to make this deliciousness in your own home.
8 bolillo buns (or hot dog buns)warmed
1 package beef franks
8 strips of bacon(the cheaper version that is thinner is more authentic and easier to work with)
1/4 cup shredded Mexican cheese (this will depend a bit on what you have available. You can use Queso Fresco, Asadero or, for a sharper taste, Cotija. In a pinch or can't find these, substitute Monterey Jack)
1 large diced tomato
1 large onion, sliced
1 can pinto beans
Tomatillo Salsa, or any type of Salsa Verde will work
First, caramelize the onions in a saute pan.
Place pinto beans in a small saucepan and heat over medium heat.
Meanwhile, wrap each hot dog from one end to the other in a strip of bacon. Heat a large skillet (don't add oil!) and add the hot dogs. Allow to cook until the bacon is crisp enough on the first side not to move. Once it gets to that point, turn and cook till all sides are cooked through and a little crispy. (this can vary depending on how you like your bacon cooked)
For the mayonnaise, you need to thin it to get a somewhat watery consistency. I tend to do about 1 tsp water to 3 tsp mayo. You can use lemon juice for a tangier flavor. Put this into a baggie which you'll snip the end off of and then squeeze like a ketchup bottle. (an old mustard squeeze bottle works great for this too!)
To make the completed dog. Cut open the bolillo roll so there is a pocket inside of which the dog will fit. I sometimes remove the bread in the middle to add more room for the filling. Place about 2 tbsp of pinto beans in the bottom, add the hot dog. Top with salsa, grated cheese, diced tomato, and finally the mustard and mayo.
OMB! Soooo delicious! Give it a try and let me know what you think. I promise, you'll be making these again and again!