Sonoran Hot Dog

Sonoran Hot Dog

The Spruce / Cara Cormack

Prep: 15 mins
Cook: 30 mins
Chill: 30 mins
Total: 75 mins
Servings: 4 servings
Yield: 4 hot dogs
Nutrition Facts (per serving)
706 Calories
46g Fat
56g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 706
% Daily Value*
Total Fat 46g 59%
Saturated Fat 15g 75%
Cholesterol 61mg 20%
Sodium 1250mg 54%
Total Carbohydrate 56g 20%
Dietary Fiber 12g 44%
Total Sugars 7g
Protein 22g
Vitamin C 39mg 193%
Calcium 114mg 9%
Iron 4mg 23%
Potassium 1292mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sonoran hot dogs are a street-cart staple in southern Arizona. They were originally from the state of Sonora in Mexico and the Mexican vibes definitely shine through. A large, soft roll (traditionally called a bolillo) is split down the center, toasted, and stuffed with pinto beans, onions, tomatoes, avocado, a variety of sauces, and—of course—a hot dog. But not just any plain hot dog is used, it's a bacon-wrapped one!

The resulting combination is salty, crunchy, spicy, and snappy all at the same time. It really hits every taste and texture and is very easy to make despite all of the toppings. We used a homemade cilantro-lime crema as the creamy topping, but you can simply use mayonnaise or even store-bought salsa.

Make these as part of a barbecue, game night, or as a fun weeknight dinner. You can even make the hot dogs ahead of time and heat them up when you are ready to serve.

Ingredients

For the Hot Dogs:

  • 4 beef hot dogs

  • 4 slices thin-cut bacon

  • 2 tablespoons salted butter

  • 4 sandwich rolls

  • 1/2 cup refried beans

  • 1 avocado, diced

  • 1 tomato, diced

  • 1 red onion, diced

  • 1 jalapeño pepper, thinly sliced

  • Fresh cilantro, for garnish

For the Cilantro-Lime Crema:

  • 1/4 cup sour cream

  • 2 tablespoons mayonnaise

  • 1 tablespoon lime juice

  • 1 tablespoon finely chopped fresh cilantro

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Sonora hot dog ingredients

    The Spruce / Cara Cormack

  2. Wrap each hot dog with a slice of bacon so that entire hot dog is covered in bacon. Secure with a toothpick and place in refrigerator for at least 30 minutes.

    Bacon-wrapped hot dogs, with toothpicks

    The Spruce / Cara Cormack

  3. Heat grill or stove to medium. Remove toothpick from hot dogs. Add the bacon-wrapped hot dogs to a grill pan or a grill. Cover hot dogs with a lid. Rotate hot dogs frequently until bacon is crisp and hot dog is warmed through, about 15 minutes.

    Cooked bacon-wrapped hot dogs on a grill pan

    The Spruce / Cara Cormack

  4. While hot dogs are cooking, prepare crema. 

    Cilantro-lime crema ingredients in a bowl

    The Spruce / Cara Cormack

  5. Whisk together sour cream, mayonnaise, lime juice, cilantro, salt, and pepper in a small bowl. You can also blend it in a food processor. 

    Cilantro-lime crema mixed up in a bowl with a whisk

    The Spruce / Cara Cormack

  6. Cut a pocket into the center of each of the rolls. 

    sliced rolls

    The Spruce / Cara Cormack

  7. Butter outside of rolls and then griddle them on same grill or pan as hot dogs.

    Buttel the buns

    The Spruce / Cara Cormack

  8. Cook cut-side down, opened slightly to ensure the inside of roll crisps. Cook until golden brown.

    Toasting the rolls in a grill pan

    The Spruce / Cara Cormack

  9. Warm beans in microwave or a small pot until steaming. Spread a few tablespoons of refried beans into bottom of each roll. 

    Beans spread inside the roll

    The Spruce / Cara Cormack

  10. Add hot dog into roll and top with diced avocado, tomato, red onion, jalapeño, cilantro, and a drizzle of the cilantro-lime crema. Serve immediately with your favorite sides. 

    Sonoran Hot Dogs on a platter

    The Spruce / Cara Cormack