Sonoran Hot Dogs
by Pati Jinich on Mar 29, 2023
The overloaded hot dogs from Sonora, Mexico, have crossed the border and become a craze in Arizona. This recipe hails from the Mexican side and is an adaptation of the Sonoran Hot Dogs at Hot Dogs El Pariente in Nogales, Sonora.
- Servings
- Makes 4 Hot Dogs
- Course
- Entree
Ingredients
- 4 turkey hot dogs
- ¼ cup shredded Oaxaca cheese
- 4 fresh Anaheim chiles, charred, sweated, skin removed, and make a slit down one side and remove the seeds
- 4 slices bacon
- 4 hot dog buns
Toppings:
- 1 cup sliced white onion, sauteed in oil until softened
- 1 cup diced tomato
- Mayonnaise, to taste
- Mustard, to taste
- Ketchup, to taste
- Guacamole, optional
- Crumbled Cotija cheese, optional
- Pickled jalapeño slices, optional
- Salsa negra or your favorite salsa, optional
Instructions
-
On a cutting board, slice each hot dog lengthwise down the middle without cutting all the way through and stuff each with about a tablespoon of shredded cheese. Place each cheese stuffed hot dog inside an Anaheim chile, then wrap a slice of bacon around each one on the diagonal so that the bacon wraps around it and covers it entirely.
-
Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides.
-
Lightly toast the hot dog buns on the skillet then place one bacon-wrapped hot dog in each bun. Top each with some of the sauteed onion, tomato, mayonnaise, mustard, and ketchup. Set out some guacamole, crumbled Cotija cheese, pickled jalapeño slices, and salsa for everyone to dress up their hot dogs as they please.
