- 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.
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.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
For the Pinto Beans
- 1 tablespoon avocado oil, or other cooking oil
- ¼ cup white onion, finely diced
- ½ jalapeno, finely diced
- 1 can (15-ounce) pinto beans, drained
- ⅓ cup water
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
For the Hot Dogs
- 4 beef hot dogs
- 4 slices bacon
- ½ white onion, sliced
- 4 whole banana peppers
For Assembly
- 4 bolillo rolls, or large hot dog buns
- white onion, diced
- roma tomato, diced
- jalapeno, sliced
- fresh cilantro, chopped
- mayonnaise
- yellow mustard
- cotija cheese
- salsa verde
INSTRUCTIONS
- 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.
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
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 400kcalCarbohydrates: 25gProtein: 12gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 40mgSodium: 1110mgPotassium: 202mgFiber: 1gSugar: 5gVitamin A: 35IUVitamin C: 4mgCalcium: 80mgIron: 2mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!