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Bacon-Wrapped Sonoran Hot Dogs for Grilling

A fully loaded Sonoran hot dog with bacon wrap, topped with beans, tomatoes, onions, crema, and mustard.
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Make fully loaded Sonoran hot dogs wrapped in bacon, topped with beans, salsa, and crema. This recipe delivers big flavor for your next cookout.

Ingredients

Scale
  • 8 all-beef hot dogs
  • 8 slices thin-cut bacon
  • 8 hot dog buns (preferably bolillo rolls)
  • 1 cup pinto beans, cooked and mashed or whole
  • 1/2 cup pico de gallo or salsa roja
  • 1/4 cup Mexican crema or sour cream
  • 2 tablespoons chopped white onion
  • 2 tablespoons chopped fresh cilantro
  • Yellow mustard, for drizzling
  • Mayonnaise, for drizzling

Instructions

  1. Prepare the hot dogs: Wrap one slice of bacon tightly around each hot dog, securing the end with a toothpick if necessary.
  2. Grill the hot dogs: Preheat your grill to medium heat. Place the bacon-wrapped hot dogs on the grill grates. Cook, turning often, for 12 to 15 minutes, until the bacon is crisp and the hot dogs are heated through.
  3. Toast the buns: While the hot dogs cook, lightly toast the inside of the buns on the grill for about 1 minute per side, or warm them in the oven.
  4. Assemble the dogs: Place one hot dog in each toasted bun.
  5. Add toppings: Spoon a layer of beans over the hot dog. Top with salsa, chopped onion, and cilantro.
  6. Finish with sauces: Drizzle generously with Mexican crema, yellow mustard, and mayonnaise. Remove any toothpicks before serving.

Notes

  • For the best flavor, use high-quality, all-beef hot dogs.
  • You can cook the bacon-wrapped dogs in a skillet over medium heat if you do not have a grill. Cook until the bacon is fully rendered and crisp.
  • If you prefer a smoother topping, blend your pinto beans with a little water until creamy before spreading them on the bun.

Nutrition

Find it online: https://purecookingjoy.com/sonoran-hot-dog-with-bacon-wrap/

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