Sonoran Style Hot Dogs

Gentlemen, start your engines! Are you ready to rumble for Memorial Day weekend? I felt so bad about those baked beans that I wanted to deliver something that would really make it up to you. Well, hold on to your hats because this one knocks it out of the park. If you are thinking about making hot dogs this weekend, give this a try. It is just as easy as grilling a hot dog the usual way, but the bacon (yes, bacon!) adds a new twist. The toppings are somewhat like a Chicago dog, but this guy packed his passport and went south of the border. Try it. You’ll be glad you did.

Sonoran Style Hot Dog

8 large hot dogs
8 slices thin cut bacon
4 tablespoons salted butter, melted
8 fresh bolillo rolls
1 cup refried beans, warmed
2 avocados, diced
4 Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapeños, drained
Zesty Mayo (recipe follows)
fresh cilantro leaves
hot sauce

Zesty Mayo

1/4 cup mayonnaise or vegenaise
juice of 1 lime
1/4 cup finely chopped cilantro
1 tablespoon hot sauce (optional)
Kosher salt

Trim bollilo lengthwise to square it off and make it look more like a hot dog bun. Slice to make a pocket for the fillings. Wrap each hot dog evenly in 1 slice of bacon. Refrigerate for 30 minutes to help bacon adhere.

Make Zesty Mayo by combining mayonnaise or vegenaise, lime juice, and chopped cilantro in a small bowl. Taste and season with Kosher salt and hot sauce, if desired.

Heat grill or grill pan to medium heat. Grill each side of hot dogs until bacon is crispy but not burned, using care with the heat so that hot dogs are properly warmed through and bacon doesn’t burn or undercook. Remove from heat and keep warm.

Lightly brush outsides of rolls with melted butter and gently grill or griddle them until just golden brown. Spread refried beans inside the bottom of each roll and top with a bacon-wrapped dog. Spoon Zesty Mayo over hot dog and top with tomatoes, onions, avocados, jalapeños, and cilantro leaves. Serve with your favorite hot sauce.