Difficulty: Beginner
Beef
Sonora Dog
Chef Greg
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Beginner
The Sonora Dog is a blend of a classic hot dog mixed with your favorite taco.
Instructions
- Step 1: Preheat recteq to 350ºF.
- Step 2: Place bacon on wire rack and place on grill for 7-10 minutes. Take the bacon off when it starts to look wet.
- Step 3: Turn the grill up to 450ºF.
- Step 4: Wrap each hot dog with a par-cooked slice of bacon, securing it with toothpicks on each end.
- Step 5: Place the bacon wrapped franks on the grill, turning every 3-4 minutes until the bacon is crispy and the franks are cooked through. Should take about 9-12 minutes.
- Step 6: Place the franks in the buns. Spoon the guacamole along one side and the pinto beans down the other on each hot dog.
- Step 7: Add the pico de gallo down the center and drizzle the mayo over the top. Finally, sprinkle the queso fresco over the top and enjoy.
Ingredients
Serving Sizes
- 8 All Beef Franks
- 8 Hot Dog Buns
- 8 Thin Sliced Bacon
- 2 cup(s) Pico de Gallo
- 2 cup(s) Guacamole
- 2 cup(s) Pinto Beans
- 1/2 cup(s) Mayo
- 1/4 cup(s) Queso Fresco
Tools Needed
- Wire Rack
- Toothpicks
- Tongs
- Step 1: Preheat recteq to 350ºF.
- Step 2: Place bacon on wire rack and place on grill for 7-10 minutes. Take the bacon off when it starts to look wet.
- Step 3: Turn the grill up to 450ºF.
- Step 4: Wrap each hot dog with a par-cooked slice of bacon, securing it with toothpicks on each end.
- Step 5: Place the bacon wrapped franks on the grill, turning every 3-4 minutes until the bacon is crispy and the franks are cooked through. Should take about 9-12 minutes.
- Step 6: Place the franks in the buns. Spoon the guacamole along one side and the pinto beans down the other on each hot dog.
- Step 7: Add the pico de gallo down the center and drizzle the mayo over the top. Finally, sprinkle the queso fresco over the top and enjoy.
Chef Pairings
Serve these loaded bacon-wrapped hot dogs with a side of grilled street corn or tangy coleslaw.