Sonoran Hot Dog2014-04-07
This dog has become a Tucson favorite and will likely become a favorite in your household too. Easy to make and incredibly tasty this south of the border bacon wrapped hot dog will have you screaming andale,arriba arriba! Any remaining beans from the can be mashed with a fork and refrigerated for quick refried beans for tacos.
- 2 kosher or other high end beef franks
- 2 slices bacon
- 2 hot dog buns
- 1 (15 ounces) can undrained pinto beans
- ½ mashed avocado or ½ cup guacamole (Optional)
- ½ cup shredded cheddar or jack cheese
- pico de gallo
Wrap hot dog with bacon in a spiral securing bacon with toothpicks. Place prepared hot dogs back into refrigerator and let sit for at least an hour.
Preheat grill or stove top skillet to medium high. Heat pinto beans in sauté pan until hot.
Grill hot dogs until bacon is browned well. Watching for flair ups from bacon grease. Turning frequently. Remove from grill onto a paper towel.
Spread the hot pinto beans, cheese and the optional avocado in the bun. Next, pack each bun with the cooked hot dog and then top with the remaining toppings: mustard, Ketchup, Pico de gallo, Mayonnaise.
Serve with remaining beans on the side.