Frankfurter Fridays: Sonoran Dog
Frankfurter Fridays continues, and this week we are going to take a trip south of the border with a Sonoran Dog! This hot dog is special on so many levels. First, it’s wrapped in bacon. I mean, really…how can you go wrong there! Second, it uses a unique bun called a “bolillo roll.” Finally, it is jam packed with all of your favorite Mexican flavors and it can be made as spicy or as mild as you like.
If you have never used a bolillo roll and are curious to learn more, check out this story from “girlichef” she has a great description as well as a recipe! http://www.girlichef.com/2011/01/bolillos-mexican-crusty-rolls.html
Since these rolls are crusty on the outside and soft on the inside, I like to quickly steam them for this recipe. Simply wrap each roll in a dampened paper towel and microwave on high for 10 seconds.
8 hot dogs
8 slices bacon
8 bolillo rolls, steamed
1 can (15 oz.) pinto beans, rinsed
1 tomato, chopped
1/2 cup chopped onions
2 Tbsp. jalapeño pepper sauce
3 Tbsp. mayonnaise
1 Tbsp. yellow mustard
Wrap each frank with 1 slice bacon. Cook in skillet on medium heat 7 to 9 min. or until bacon is done, turning frequently. Cut long slit down in top of each roll, being careful to not cut through to bottom. Fill rolls with bacon wrapped franks and remaining ingredients.
Note: Don’t have jalapeno pepper sauce? Add 1 Tbsp. pickled jalapeno pepper slices to filling in each sandwich instead.
Nutrition Information: Calories 500, Total fat 24 g., Saturated fat 8 g., Cholesterol 45 mg., Sodium 920 mg., Carbohydrate 52 g., Dietary fiber 5 g., Sugars 2 g., Protein 21 g. Recipe from Oscar Mayer
Want to learn more about the Sonoran Dog and see other recipe variations? Check out a few of my fellow bloggers!
How about a Vegan version? Give this recipe a try!
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