This hot dog variety comes originally from the Mexican state of Sonora but is very popular in Tuscon, Arizona where over 200 places sell the Sonoran Hot Dog. It's got a few basic ingredients like bacon wrapped around the hot dog and pinto beans on top but then it's down to preference which toppings you add. I chose a few of the popular ones for us to try.
Ingredients:
8 hot dogs
8 hot dog buns
1 can pinto beans
1 teaspoon cumin
1 tablespoon brown sugar
8 rashers streaky bacon
Toppings:
1 jar salsa
100g feta cheese
1 onion
1 pot sour cream
1 lime
1 teaspoon chili flakes
First thing to do is to wrap the bacon around the hot dogs and cook in a frying pan with a little oil.
Tip the pinto beans, cumin and sugar in a small pan and cook for 5-10 minutes until done.
Assemble your toppings in bowls. Dice the onion. Crumble the feta. Spoon the sour cream into a bowl. Quarter the lime.
Pour the beans into a serving bowl too.
When the hot dogs are ready (the bacon is cooked and browned) it's time to make up your Sonoran Hot Dog. Put your hot dog in the bun then top with the pinto beans and any other toppings you like.
JD had a better technique than me and spread his hot dog bun wider to fit in more toppings.
We both really enjoyed these hot dogs. There was something about all the toppings we used that worked together to make a delicious mouthful. I really liked the texture of the fried bacon hot dogs. I might never eat a hot dog without bacon again! They were messy to eat and JD had a moment when his hot dog collapsed but I feel it's worth it to enjoy different toppings on there. The pinto beans were a nice flavour with the cumin adding spice and the sugar caramelising them. All in all, very tasty!
Comments
Post a Comment