Sonoran Hot Dogs

Since I obviously cannot have one I will just post pictures and recipes for those who CAN have one or six!.  This is one of the side effects of living in Tucson…the Sonoran Hot Dog. El Guero Canelo in Tucson is the place to go to get your high sodium, high fat, tons of carbohydrate, bad as hell for you but so so good fix. Evil. And I can’t have any…even without the bun. So I give you my version of Tucson Mexican Food Porn…The Sonoran Hot Dog (with the recipe)!

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Author: Sandy Hoopes
Recipe type: Main Dish
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 5 to 10
Tucson’s very own bacon wrapped, pinto bean and avocado stuff Sonoran Hot Dogs are the best dogs on the planet. Ya, New York, I’m talkin’ to you.
  • 1 package (10) of your favorite hot dogs (I use Hebrew National)
  • 10 slices bacon
  • 10 good quality buns, lobster rolls or other soft rolls
  • 2 cans ranch style beans or home made beans, drained
  • 3 medium tomatoes, seeded and diced
  • 1 medium onion, diced
  • 1/2 bunch cilantro, minced
  • 2 avocados, peeled and diced
  • 2 limes, juiced
  • 1 cup mayonaise
  • 1 to 2 tablespoons milk
  1. Wrap one piece of bacon around each hot dog and secure on each end with a toothpick. Refrigerate until ready to grill.

  2. Open cans of beans and heat to a simmer. Drain beans in a strainer over a medium mixing bowl, keep warm.

  3. Toss diced tomatoes, onions, cilantro together, set aside.

  4. Grill bacon wrapped hot dogs over medium heat until bacon is crispy on all sides, but not burned. Make sure to cook slowly and turn the dogs often so that the hot dogs are heated through by the time the bacon crisps, about 10 minutes.

  5. Spoon the mayonnaise into a ketchup type squirt bottle. Thin with milk, a little at a time, if necessary.

  6. Dice avocado and toss with lime juice. Toss into the tomato mixture.

  7. Assemble the hot dogs by spooning beans into the bottom of the hot dog bun. Add the hot dog and top with the avocado pico de gallo.

  8. Drizzle Sonoran Hot Dogs with mayonnaise.

  9. Garnish with a sprig of cilantro.

I seriously cannot eat a hot any other way. It just doesn’t have the character that the Tucson El Guero Canelo ones do…along with the guac, pico, mayo,grilled green onions, jalepenos….



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