These VIRAL bacon wrapped Mexican hot dogs are one of the best quick, family-friendly dinners out there. They're fast, easy, and packed with bold flavor, yet simple enough for a busy weeknight. If you're looking for the best Sonoran hot dog recipe, Mexican-style hot dogs, or an easy dinner that feels a little special, this one always delivers.
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Ingredients
- Beef hot dogs - This is the traditional choice for Mexican street-style and Sonoran hot dogs. Beef stays juicy, stands up to the bacon, and gives you that classic savory bite. Turkey dogs can work, but the flavor won't be quite as authentic or rich.
- Bacon - Regular cut bacon is what you'll usually see wrapped around street dogs in Mexico. It crisps up evenly and renders just enough fat to cook everything else. Thick cut bacon tends to stay chewy and can throw off the timing.
- Pinto beans - Creamy pinto beans are a staple topping for Sonoran-style hot dogs. Using canned beans keeps this recipe weeknight-easy while still giving you that comforting, authentic bean layer.
- Banana peppers - These aren't traditional, but they're a great mild, tangy swap that works well for families. For a more authentic street-style version, whole jalapeños are the classic choice.
- Bolillo rolls or large hot dog buns - Bolillo rolls are the authentic option and hold up best to all the toppings. If you can't find them, brioche buns or sturdy potato rolls are the closest texture-wise and still work really well.
- If you like Mexican recipes, try taco skillet, shrimp tacos or chicken skillet next.
What is a Sonoran Hot dog?
A Sonoran hot dog is a Mexican street-style hot dog from Sonora, Mexico. It's a beef hot dog wrapped in bacon, grilled until crispy, served in a soft bolillo roll, and topped with creamy pinto beans, grilled peppers, onions, and classic sauces like mayo and mustard.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Mexican Hot Dogs
First, Make the Pinto Beans
- Heat the vegetable oil in a small saucepan over medium heat. Add the diced white onion and jalapeno. Sauté until softened, about 3-4 minutes.
- Add the pinto beans, water, salt, cumin, and oregano. Bring to a simmer and cook, stirring occasionally, until the liquid has slightly thickened, about 5-7 minutes. Keep warm.
Then Make the Hot Dogs, Chiles and Onions
- Wrap each hot dog tightly with a slice of bacon, stretching it slightly as you go. Place the bacon-wrapped hot dogs in a large, unheated skillet and turn the heat to medium. Cook, turning occasionally. After about 4-5 minutes, once bacon grease begins to render, add the whole banana peppers to the skillet. Continue cooking, turning both the hot dogs and peppers, until the bacon is crisp and the peppers are tender with a few charred spots, about 6-8 minutes more. Remove the hot dogs from the skillet and set aside.
- Add the sliced white onion to the skillet with the peppers and remaining bacon grease. Sauté, stirring the onions and turning the peppers, until the onions are soft and lightly caramelized, about 5-7 minutes. Remove the peppers and onions from the skillet. Season the peppers with a pinch of salt.
And Finally, Assemble the Hot Dogs
- Slice the rolls open from the top, creating a pocket. Lightly toast the rolls in the remaining grease in the skillet for about a minute.
- Place a bacon-wrapped hot dog in each roll. Spoon a layer of the pinto beans on top of the hot dogs.
- Garnish with the sautéed onions, the raw diced onion, tomato, jalapeno, and fresh cilantro. Finish with a zigzag of mayonnaise and yellow mustard, plus any other optional toppings you like. Serve with the grilled banana peppers on the side.
Julia's Tips
- Start the bacon-wrapped hot dogs in a cold pan. This is key for authentic street-style results because it lets the bacon slowly render and turn crispy without burning.
- Use a wide skillet and don't crowd it. Space is what gives you crisp bacon instead of steamed, rubbery bacon.
Can You Make These in an Air Fryer?
- Wrap the hot dogs: Wrap each beef hot dog tightly with 1 slice of regular bacon, stretching it slightly so it stays in place.
- Air fry: Place the hot dogs seam-side down in the air fryer basket.
Cook at 380°F (193°C) for 10-12 minutes, turning once halfway, until the bacon is crispy and evenly browned. - Warm the buns: Add the buns to the air fryer for the last 1-2 minutes, just until warm and lightly toasted.
- Assemble: Add warm pinto beans, sautéed onions, raw onion, tomato, jalapeño, cilantro, mayo, mustard, and salsa verde. Serve with grilled peppers on the side. This is my favorite air fryer.
My Favorite Tools
- Sharp knife - For slicing onions, jalapeños, tomatoes, and toppings cleanly.
- Wooden cutting board
- For a perfect dinner: Colorful plates or boards and cute ramekins for sauces/salsa.
- Large skillet - Gives the hot dogs space so the bacon crisps instead of steaming.
- Tongs - Makes turning the bacon-wrapped hot dogs easy without unraveling them.
- Small saucepan - For warming and simmering the pinto beans until creamy.
- Spatula or wooden spoon - For stirring beans and sautéing onions.
Tips
- Use a large skillet so the bacon wrapped hot dogs have space. Crowding the pan traps steam and keeps the bacon from crisping properly.
- Gently stretch the bacon as you wrap it around the hot dog. That tension helps it cling and cook evenly, just like the street vendors do.
- Always start the hot dogs in a cold pan. This lets the bacon slowly render its fat instead of burning before it crisps.
- Turn the hot dogs often as they cook so the bacon browns evenly on all sides and doesn't scorch in one spot.
- If your bacon is very lean and not releasing enough fat, add a small splash of neutral oil so the onions and peppers cook correctly.
- Whole jalapeños are the more authentic choice, while banana peppers keep things milder for kids or spice-sensitive eaters.
- Keep the pinto beans warm over low heat so they spread easily and don't cool down the hot dogs during assembly.
- Toasting the rolls in the leftover bacon grease is key. It adds flavor and helps the bread hold up to all the toppings.
- Finish with raw diced onion for crunch. That fresh bite balances the richness of the bacon and beans.
- Assemble the hot dogs right before serving so the buns stay sturdy and nothing turns soggy.
Freezing And Storing Instructions
- To Store. Store all components separately in airtight containers in the fridge for up to 3 days.
- To Make Ahead. The beans, peppers, and onions can be made a day ahead and reheated when ready to serve.
- To Reheat. Warm hot dogs and toppings in a skillet over medium heat or in the microwave until heated through.
More Mexican-Style Dinners
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Recipe Card
Mexican Sonoran Hot Dogs
Quick and easy bacon wrapped Mexican hot dogs with creamy pinto beans. A fast, healthy, family friendly dinner packed with bold flavor.
Ingredients
Method
- Make the pinto beans: Heat the avocado oil in a small saucepan over medium heat. Add the finely diced white onion and jalapeño and sauté until soft, about 3 to 4 minutes. Stir in the pinto beans, water, kosher salt, cumin, and oregano. Bring to a gentle simmer and cook, stirring now and then, until slightly thickened, about 5 to 7 minutes. Keep warm.1 tablespoon avocado oil, ¼ cup white onion, ½ jalapeno, 1 can (15-ounce) pinto beans, ½ teaspoon kosher salt, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ⅓ cup water
- Wrap and cook the hot dogs: Wrap each beef hot dog tightly with one slice of bacon, stretching it slightly as you go so it stays in place. Place the bacon wrapped hot dogs in a large, cold skillet, then turn the heat to medium. Cook, turning occasionally, until the bacon starts to render, about 4 to 5 minutes.4 beef hot dogs, 4 slices bacon
- Cook the peppers: Add the whole banana peppers to the skillet once the bacon grease begins to release. Continue cooking, turning everything often, until the bacon is crisp and the peppers are tender with some charred spots, about 6 to 8 minutes more. Remove the hot dogs and set aside.4 whole banana peppers
- Sauté the onions: Add the sliced white onion to the same skillet with the remaining bacon grease and peppers. Cook, stirring and turning the peppers, until the onions are soft and lightly caramelized, about 5 to 7 minutes. Remove from the pan and season the peppers with a pinch of salt.½ white onion
- Toast the rolls: Slice the bolillo rolls or buns open from the top to create a pocket. Lightly toast them in the remaining grease in the skillet for about 1 minute.4 bolillo rolls
- Assemble: Place a bacon wrapped hot dog in each roll. Spoon warm pinto beans over the top, then add the sautéed onions, raw diced onion, tomato, jalapeño, and fresh cilantro. Finish with mayonnaise, yellow mustard, cotija cheese, salsa verde, or any toppings you love. Serve with the grilled banana peppers on the side.
Nutrition
Notes
- Start the bacon-wrapped hot dogs in a cold pan so the bacon renders slowly and crisps evenly.
- Don't overcrowd the skillet. Giving each hot dog space helps the bacon brown instead of steam.
Avoid These Mistakes
- Cooking over high heat. The bacon will burn before it has a chance to crisp properly.
- Using thick-cut bacon. It doesn't render well and can leave the hot dog undercooked.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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