This step-by-step recipe for Sonoran Hot Dogs – a Tucson, Arizona tradition comes from James Beard America’s Classics Winner Daniel Contreras.
This Sonoran Hot Dog recipe comes from Daniel Contreras whose restaurant, El Guero Canelo was presented with a James Beard America’s Classics Award. This is his version of the Sonoran style hot dog which I am honored to include in my cookbook, Taste of Tucson. Contreras calls his bacon-wrapped hot dogs in bolillo rolls with a smear of pinto beans and topped with onions tomatoes and chiles “weenies.” Contreras specified that you can use any kind of hot dog, be it pork, beef, chicken or plant-based – and the same goes for the bacon.
FOR THE JALAPEÑO SAUCE
- 4 jalapeño chiles
FOR THE HOT DOGS
- 4 traditionally sized hot dogs any variety
- 4 long strips uncooked bacon any variety
- 4 grilled yellow Güero/Caribe chiles
- 4 bolillo rolls
- ¹⁄2 cup prepared pinto beans drained of liquid and warmed
- ¹⁄2 cup diced white onion sautéed in 2 tablespoons butter until soft
- ¹⁄2 cup diced tomatoes
- Yellow mustard in a squeeze bottle if possible
- Mayonnaise in a squeeze bottle if possible
- To make the jalapeño sauce, wash and remove stems and seeds from the jalapeños. Put them in a blender or food processor and process until smooth. Use a rubber spatula to scrape into a plastic squeeze bottle or bowl and refrigerate until ready to use.
- Preheat the grill or heat a griddle or cast iron pan over medium heat. Wrap each hot dog in a strip of bacon. Cook the bacon-wrapped hot dogs, starting with the loose ends of the bacon touching the grate, griddle or pan to seal it to the hot dog. Using tongs, turn the hot dog frequently so that it browns evenly on all sides about 3 to 5 minutes. Remove from heat, then grill the chiles on the same skillet, turning once until browned and slightly soft, about 3 minutes.
- Turn each roll on its side and split it down its length with a small sharp knife Put one cooked hot dog into each bun. For each bun, spoon in 2 tablespoons each of the beans, sautéed onions, and diced tomatoes. Then squirt on about a teaspoon each of the yellow mustard, mayonnaise, and jalapeño sauce.
- Serve with the grilled Güero chile on the side. I recommend biting off the end of the chile and then squeezing the juice out on top of the hot dog.
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