Sonoran Hot Dogs
Ingredients
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1 pack of your favorite Hot Dogs
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1 pack of thin cut Bacon
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1 16oz can of Pinto Beans
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1 28oz can of Pickled Jalapeños
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1 bunch of Cilantro (washed)
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Sour Cream
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Yellow Mustard
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Pico de Gallo
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1 bag of Shredded Oaxaca Cheese
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1 box of Toothpicks
Each week of the NFL season I prepare a different dish for Fox5 featuring cuisine from the state of the Washington Redskins opponent that week. This particular week the Redskins were playing the Arizona Cardinals. My brain was immediately thinking chimichangas but frying items in the studio is always a calculated risk. I can just see it now, "Tailgate Ted sets TV studio on fire during live broadcast more at 11." I decided not to roll the dice and choose something that would be easier to pull off. After several hours of research I settled on a Sonoran Hot Dog. There are several versions out there so I decided to take the best ideas from each and combine them into my own recipe.
Step 1:
Wrap 1 strip of bacon around each hot dog and secure the ends with a toothpick.
Step 2:
Heat a pan or grill to medium heat. Cook each side of the hot dog until the bacon is nice and crispy. The bacon will contract around the dog and you will be able to remove the toothpicks.
Step 3:
Once the toothpicks have been removed continue to cook the other 2 sides of the bacon wrapped dog.
Step 4:
While the hot dogs are cooking add 1 tablespoon of oil to a pan on medium heat. Once the pan is hot, add the pinto beans to the pan and season with salt and pepper. Stirring occasionally.
* Chef Tip * - I added some Dizzy Pig Fajita-ish for some extra flavor (optional)
Step 5:
While the beans and hot dogs continue to cook rough chop the cilantro and set aside.
Step 6:
Once the dogs are cooked set them aside in a paper towel lined dish for 3 - 4 minutes. While the hot dogs rest start you can start to build your Sonoran dog.
Step 7:
Layer beans along the bottom of the hot dog bun.
Step 8:
Top the pinto beans with the pickled jalapeños.
Step 9:
Place the bacon wrapped hot dog on top of the beans and jalapeños.
Step 10:
Top the hot dog with the pico de gallo, cilantro, a strip of sour cream and mustard. Since I was making this dish for Redskins Gametime, I decided to turn the hot dog into a little football.
