I’ve been known to put baked beans on my hot dogs. Kind of like a handheld version of beans and weenies. These Sonoran hot dogs take that idea to a different level, adding the kick of hot sauce, fresh tomato and onion, and using pinto beans instead of baked beans. The result is a nice combination of flavors and textures, from the bite of the mustard to the soft beans to (one of my favorite on hot dogs) the mayonnaise.
Authentic Sonoran dogs are served on Bolillo rolls. I couldn’t find any Bolillo rolls near us, but these dogs still come out great on large hot dog buns. Little ole buns aren’t able to handle these toppings. Get some big buns and load them up.
Even more authentic versions of Sonoran dogs use bacon-wrapped hot dogs, along with other fantastic southwestern ingredients. Now there’s an idea worth trying!
I used one of my favorite hot sauces, Louisiana Hot Sauce, on these dogs. It’s not over-the-top hot. It’s spicy, but it’s about great flavor. That’s what a good hot sauce does. It doesn’t make you cry, it makes you happy!
Also try my southern-style picnic dogs.
Sonoran Hot Dogs
- 6 hot dogs
- 6 hot dog buns
- 1 can pinto beans rinsed, drained, warmed slightly
- hot sauce to taste
- 1 large ripe tomato seeded and chopped
- 1/2 medium red onion chopped
- prepared yellow mustard
- Grill dogs and toast buns as desired.
- Place dogs on rolls and top with the beans.
- Sprinkle with hot sauce.
- Add tomato and onion, and lastly, the mayo and mustard.
Nutritional values are approximate.