Jump to recipe
Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
30 mins
There’s something so fun about taking a classic cookout favorite and giving it a bold, flavor-packed twist—and these Sonoran hot dogs do exactly that! Each hot dog is wrapped in crispy bacon, nestled into a soft bun, and loaded with warm pinto beans, sautéed onions, fresh tomatoes, and a zesty homemade jalapeño sauce that adds just the right amount of kick.
What makes Sonoran hot dogs so special is the combination of textures and flavors in every bite. You get smoky bacon, savory beans, crunchy onions, juicy tomatoes, and tangy mustard all working together to create the ultimate loaded hot dog experience.
Whether you're planning a summer barbecue or a game-day spread, these bacon-wrapped Sonoran hot dogs are guaranteed to be popular. And if you’re looking to round out the meal, here are some of the best side dishes to serve with hot dogs.
What is a Sonoran hot dog?
A Sonoran hot dog is a loaded, bacon-wrapped hot dog inspired by the street food of Sonora, Mexico. It’s typically served in a soft bun with pinto beans, onions, tomatoes, mayonnaise, mustard, and a spicy sauce.
Can you make Sonoran hot dogs ahead of time?
You can prep several components ahead, including the jalapeño sauce, chopped onions, tomatoes, and beans. For the best texture, cook the bacon-wrapped hot dogs just before serving so the bacon stays crisp.
What can you use instead of güero chiles for Sonoran hot dogs?
Güero chiles are light yellow peppers about the size of jalapeños, but usually milder and slightly sweeter. Hungarian wax peppers, banana peppers, Cubanelle peppers, or jalapeños all make good substitutes. Cook them until blistered and soft, then serve them alongside the hot dogs.
Are Sonoran hot dogs spicy?
They have a little kick from the jalapeño sauce and blistered chiles, but you can make them milder by using less sauce or removing the chile seeds.
Advertisement - Continue Reading Below
Ingredients
- 4 jalapeño peppers, seeded and coarsely chopped
- Juice of 1 lime
- 3/4 tsp. kosher salt
- 16 slices bacon (about 1 lb.)
- 8 hot dogs
- 8 yellow güero chiles, Hungarian wax peppers, banana peppers, or Cubanelle peppers
- 1 white onion, chopped
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 8 brioche hot dog buns, warmed
- 1/4 cup mayonnaise
- 1 Roma tomato, chopped
- Yellow mustard, for serving
Directions
- Step 1Puree the jalapeños with the lime juice and ¼ teaspoon salt in a blender until smooth. Transfer to a container and refrigerate until ready to use.
- Step 2Wrap 2 pieces of bacon around each hot dog and tuck in the ends (or secure them with a toothpick). Place the hot dogs seam-side down in a large cast-iron skillet. Set the pan over medium heat and cook, turning occasionally, until the bacon is crispy, 5 to 7 minutes. Transfer to a plate and keep warm.
- Step 3Add the güero chiles to the drippings in the skillet. Cook, turning, until browned and soft, 3 to 5 minutes. Transfer the chiles to a plate. Add half of the onion and ¼ teaspoon salt to the same skillet and cook over medium heat, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Transfer to a bowl.
- Step 4Toss the beans with the remaining ¼ teaspoon salt in a medium bowl and microwave until warm, 1 to 2 minutes.
- Step 5Spread the inside of each bun with mayonnaise. Spoon some beans and cooked onion inside each bun, then add the hot dog and top with the tomato and some of the remaining raw onion. Drizzle with the jalapeño sauce and mustard. Serve with the blistered chiles.
Advertisement - Continue Reading Below
Grilled Corn and Avocado Salad
30 mins
Cookout Sides Beyond Potato Salad and Coleslaw
Chipotle Black Bean Veggie Burgers
45 mins
Blackberry Cheesecake Bars
6 hrs
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below