Sonoran Hot Dogs (Bacon Wrapped Hot Dogs)
Have you ever tried the American-Mexican delight that is the Sonoran hot dog? It’s like a mash-up of a really great hot dog and a really great taco, plus add bacon to the mix.
It sounds crazy, but it just totally works (kind of like how my taco mac and cheese combines two favorites into one).
I first discovered this bacon wrapped hot dog delicacy at a local restaurant and quickly realized how easy and affordable it was to make at home.
You can serve the Sonoran hot dogs with any number of Mexican-inspired condiments and toppings, including refried beans, queso fresco, tomato, avocado, cilantro and sour cream.
You could even serve them bar-style, so everybody can assemble their own. The toppings will be really similar to my fajita bar, but you’ll just be using hot dogs and buns instead of tortillas and fajita meats.
These are the Sonoran hot dog ingredients you will need:
- hot dogs – Just like for hot dog nachos, I like the all-beef variety for these Sonoran dogs, personally, but use whatever kind of dogs you like best. Bun-length is best so you have room for all of the toppings!
- bacon – just regular hardwood smoked bacon, for wrapping around the hog dogs. Use the rest of the package to make smoked salmon BLTs or bacon grease gravy!
- hot dog buns – I really like brioche buns for this Sonoran hot dog recipe if they are available, but any type of bun will work. Brioche bread is perfect for my ice cream French toast, too.
- sour cream – for making a drizzly crema-style sauce. Use any extra sour cream to make roasted garlic spread for snacking.
- lime juice – this will thin out the sour cream so you can drizzle it.
- refried beans -these will be spread into the hot dog buns as a base for the Sonoran hot dogs.
- avocado – nothing beats the rich creaminess of a ripe avocado! Buy an extra and throw it on top of breakfast fried rice tomorrow!
- tomato – chop up a Roma tomato, another small variety of tomato, or even a handful of grape or cherry tomatoes.
- queso fresco – this crumbly, salty Mexican cheese is perfect for Sonoran dogs (and steak tostadas). If you can’t find it, shredded Monterey Jack cheese works, as well.
- cilantro – this adds some herby greenness to all of the rich flavors in these Mexican hot dogs.
- onion – a little bit of chopped red onion adds a kick to these bacon wrapped hot dogs. White onion works, too!
- hot sauce – for drizzling on top, but this is optional.
How to make bacon wrapped hot dogs:
Making bacon wrapped hot dogs couldn’t be easier. You don’t need any special equipment or even toothpicks or skewers for these Mexican hot dogs.
Simply wrap a slice of raw bacon around each hot dog, sort of in a spiral fashion. The bacon will crisp up at the same time the hot dogs cook on the grill.
A few shortcuts for this Sonoran hot dog recipe:
While this bacon wrapped hot dog recipe isn’t TOO time-consuming, preparing all the toppings does take a few minutes. But there’s actually quite a few shortcuts you can use if you want to make this Sonoran dog recipe even faster.
First of all, prepared guacamole from the store works just as well as chopping up an avocado for this Mexican hot dog. Plus, if you have a grocery store that’s as good as mine, they might just make THE BEST guacamole.
Another shortcut is using store-bought pico de gallo in place of the tomatoes, onions and cilantro. After all, pico de gallo IS tomatoes, onions and cilantro.
You could even use fajita veggie in place of the pico, too. Especially if you have some left over from another meal.
And while wrapping the bacon around the hot dogs only takes a few minutes, another option is that you could make a batch of bacon in the oven (you could even make this in advance) and simply crumble it over the Sonoran hot dogs.
What to serve with this Mexican hot dog:
My very favorite side dish to serve with this Sonoran hot dog recipe is my Mexican street corn salad recipe. This corn salad actually has several ingredients (cilantro, lime juice, red onion) in common with these Sonoran dogs, so preparing both dishes at the same time is pretty easy!
Of course, a simple side of potato chips is always great with hot dogs. My spicy potato chips start with a bag of potato chips that you jazz up into something special.
Don’t forget the drinks!
- 4 slices hardwood smoked bacon
- 4 bun-length hot dogs
- Juice of 1 lime
- 1/4 cup sour cream
- 1 cup refried beans, warmed
- 4 hot dog buns
- 1 avocado, peeled, pitted and chopped
- 1 Roma tomato, chopped
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped red onion
- Hot sauce, for serving (optional)
- Preheat outdoor grill or grill pan to medium heat. Wrap 1 slice bacon around each hot dog. Grill hot dogs 10 to 12 minutes or until bacon is crisp, turning occasionally.
- Meanwhile, in small bowl, stir together lime juice and sour cream.
- Spread beans on inside of hot dog buns. Place hot dogs in buns and top with avocado, tomato, queso fresco, cilantro, onion, hot sauce and lime sour cream.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 568Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 58mgSodium: 1207mgCarbohydrates: 43gFiber: 7gSugar: 6gProtein: 22g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.