Sonoran Hot Dog

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 (thinly sliced)
• Garnish: Fresh cilantro

For the Cilantro-Lime Crema:

• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro (finely chopped)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper