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grilled sonoran hot dogs

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a great twist on the classic hot dog with a south-of-the-border flair. Sonoran Hot Dogs originated in Sonora, Mexico, in the late 1980s. But they're quite popular throughout southern Arizona and are often sold by street vendors, sandwich shops, and some fast-food restaurants. They're versatile, so feel free to adjust (omit, increase, decrease) ingredients to suit your own taste buds. If you can't find Mexican Crema, you can easily make your own. Whisk together 1 cup heavy cream, 2 Tbsp buttermilk, 1 Tbsp lime juice, and a pinch of salt until smooth and well blended.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 15 Min
method Grill

Ingredients For grilled sonoran hot dogs

  • 8-count pkg
    hot dogs (i use all-beef bun-length)
  • 8 slice
    bacon (uncooked)
  • 1 cup
    mexican crema [see intro for homemade version]
  • 2 (15-oz) can
    ranch-style beans (or homestyle beans)
  • 3 md
    tomatoes, diced
  • 1 md
    onion, diced
  • 1/4 to 1/2 sm
    jalapeno pepper, seeded and minced
  • 1/2 bunch
    fresh cilantro leaves, finely chopped
  • 2 sm
    avocados, peeled and diced
  • 2 md
    limes, juiced
  • 8
    bolilo-style buns (soft lobster rolls are sometimes used, but standard hot dog buns will be ok)
  • 1 cup
    shredded cotija cheese (or mexican blend cheese)
  • oil or nonstick spray (for outdoor grill)

How To Make grilled sonoran hot dogs

  • 1
    Wrap one piece of bacon around each hot dog. Secure each end with a toothpick. Refrigerate until ready to grill.
  • 2
    Pour the Mexican Crema into a ketchup-type squirt bottle. Refrigerate until ready to use.
  • 3
    Preheat outdoor grill, and lightly grease grill grates.
  • 4
    Heat both cans of beans in a saucepan until heated through and very warm. Drain beans in a strainer; cover bowl to keep beans warm.
  • 5
    Grill bacon-wrapped hot dogs over medium heat for about 10 minutes or until bacon is crispy (but not burned) on all sides. Make sure to cook slowly and turn the dogs often so that the hot dogs are heated through by the time the bacon crisps.
  • 6
    Make the fresh Avocado Pico de Gallo by tossing diced tomatoes, onions, jalapeño pepper, and cilantro together in a medium-size bowl. In a small bowl, toss diced avocado with lime juice, and toss the avocado mixture into the tomato/onion mixture.
  • 7
    To assemble the hot dogs, spoon some of the warm beans into the bottom of each hot dog bun. Add a hot dog to each bun and top with some of the Avocado Pico De Gallo. Sprinkle a bit of the cheese on top.
  • 8
    Drizzle a thin line of the Mexican Crema across the top. Garnish with a sprig of cilantro (if desired), and serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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