American · Dinner
Arizona Sonoran Hot Dog Plate
Tucson border tradition reading two bacon-wrapped hot dogs griddled until the bacon crisps and dogs blister, tucked into a soft bolillo roll with pinto beans, tomato salsa, mayonnaise, mustard, and jalapeno, plated with charred peppers for the Sonoran-Arizona dinner.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
274Calories
10gProtein
25gFat
2gCarbs
0gSugar
0gFiber
737mgSodium
45mgChol
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Instructions
1
Prep
Wrap each hot dog spiral-style with bacon halves, tucking ends underneath. Finely chop onion and cilantro; mince garlic; dice tomato; finely chop jalapeno. Halve long peppers lengthways, remove seeds. Drain and rinse pinto beans.
2
Build 1
Heat 1 tbsp oil in a saucepan over medium 1 minute. Add half the onion and garlic, cook 2 minutes until softened. Stir in beans, cumin, oregano, 0.5 tsp salt, pepper. Add 6 tbsp water, simmer covered on low 10 minutes. Mash roughly into chunky texture; keep warm.
3
Build 2
Toss tomato, remaining onion, jalapeno, lime juice, 0.5 tsp salt for salsa. Rest 5 minutes until flavours meld.
4
Char
Heat grill pan over medium-high 3 minutes. Brush peppers with 1 tbsp oil, char skin-side down 5 minutes until blistered and tender.
5
Sear
Lay bacon-wrapped dogs seam-side down on the same grill pan over medium 10 minutes, turning every 2 minutes until bacon crisps and dogs blister throughout.
6
Crisp and plate
Warm bolillo rolls cut-side down on grill 60 seconds. Spread refried beans on base of each roll, lay 2 dogs inside each, spoon salsa over, drizzle mayo and mustard, scatter cilantro, set charred peppers alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 all-beef hot dogs
- 120g (4.2 oz) smoked bacon
- 2 bolillo rolls
- 300g (10.6 oz / 2 cans) canned pinto beans
- 240g (8.5 oz) ripe tomato
- 120g (4.2 oz) yellow onion
- 60g (2.1 oz) jalapeno
- 4 long green peppers
- 2 tbsp neutral oil
- 4 garlic cloves
- 2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 2 tbsp fresh lime juice
- 4 tbsp mayonnaise
- 2 tbsp yellow mustard
- 12g (small handful) cilantro