Recipe: Sonoran Hot Dogs (using bacon and refried beans)

SONORAN HOT DOG

I had wanted to try one of these while visiting my daughter in Tucson. Unfortunately I never got one while I was there so I searched for a recipe. These would be a fun and different "take" on a hot dog to serve over Memorial Day, the Fourth of July, Labor Day, or for any summer barbecue. I see no reason that they can't be cooked on a grill. I hope to give them a try over the upcoming Memorial Day weekend.

"There are different variations of this served throughout the southwest. It calls for a bolillo, which is a Mexican-style bun. If you're unable to locate these you could substitute it with a bakery-fresh, soft, hot dog bun. You could also use Monterey Jack cheese in place of the shredded Mexican cheese if needed."

FOR ONE SERVING:
1 beef hot dog
1 slice bacon (You can cook the bacon halfway before wrapping it around the hot dog. This should help insure that it's crispy.)
1 bun (Mexican bolillo)
1 tablespoon mustard
2 tablespoons refried beans
2 tablespoons guacamole (or chopped avocado)
1/4 cup shredded Mexican cheese
1/4 tomato, chopped and seeded
1/4 medium white onion (I think that a Vidalia onion would be good)
2 tablespoons salsa verde
1 tablespoon mayonnaise, slightly thinned with lemon juice

Wrap the bacon around the hot dog and fry on medium high until crispy.

Cut the bolillo to create a pocket in the center of the bun, do not slice through the ends. This will help keep the toppings from escaping. (In the end, it looks a bit like a canoe.)

Spread the mustard inside the bun. Spoon the refried beans and guacamole into the bun. Sprinkle cheese over the guacamole. Top with the bacon-wrapped dog. Sprinkle with tomato and onion. Top with the salsa verde and the mayo. (For more authenticity, use a squeeze bottle for the mayo, applying at an angle over the other toppings.)

Makes 1 Sonoran Hot Dog
Adapted from source: recipezaar