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This Sonoran Hot Dog Recipe is made by wrapping each hot dog with bacon, baking them, and topping each hot dog with roasted jalapeños and pico de gallo.
In Sonora, Mexico, these hot dogs will be sold on the street and you haven’t tried a hot dog until you have tried this one! In Mexico, they are called “dogos” and are packed with flavor. Sonoran Hot Dogs typically use bolillos, but if you live in America, they can be pretty difficult to find. You have to go to a Mexican grocery store to get them. Using regular hot dog buns is just as good and when you toast them, it give the dogs the crunch that they need.
I have seen many different variations like using pinto beans, guacamole, and even pickled jalapeños. This is my version. I love making homemade pico de gallo, but you can totally buy your favorite brand at the store to make your life easier. You can make this fun by adding the toppings and making a hot dog bar for your guests.
If you love this recipe, feel free to check out my Fried Egg Burger and my Keto Portobello Burger.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Hot dogs
- Hot dog buns
- Bacon
- Jalapeños
- Avocado
- Pico de gallo
- Your favorite condiment
See recipe card for quantities for Sonoran Hot Dog Recipe.
Instructions
Heat the oven to 400°F. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to a baking sheet lined with parchment paper. Please the jalapeños on the side of the baking sheet as well. Roast the hot dogs and jalapeños for about 25 minutes, until the jalapeños blister and the hot dogs are browned.
Toast the buns if you wish. Take the hot dogs and jalapeños out of the oven. There will be excess oil on there so be careful. With tongs, add each bacon covered hot dog onto each bun. Top with blistered jalapeños, pico de gallo and diced cucumbers. Add your desired condiment.
Substitutions
Hot Dogs: There are so many delicious hot dog brands out there. My overall favorite is Applegate Farms Uncured Beer Hot Dog. Sabrett, Hebrew National and Niman Ranch are all great too. For a lower budget and tasty hot dog, try Bar S!
Hot dog buns: Traditionally, this recipe uses bolillos but hot dog buns work just as well. I love toasting them before assembling.
Bacon: Again, my favorite brand is Applegate but I also love Vande Rose Farms and Nature’s Rancher.
Jalapeños: Jalapeños are such a nice addition to this. If they are too spicy for you, you could cut up a poblano pepper or a bell pepper, and roast in the oven as well.
Pico de Gallo: You can make your own pico de gallo by dicing tomatoes, onions, jalapeños, and tossing in lime juice. If you want your life to be easier, just buy it at the store.
Condiment: You can use ay condiment you want, like ketchup, hot sauce, mustard, or mayonnaise.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes or hot sauce.
- Deluxe - I have seen many different variations like using pinto beans, guacamole, and even pickled jalapeños.
- Kid friendly - add crushed tortilla chips.
Check out these Mini Burgers!
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
This Sonoran Hot Dog Recipe don't stand up well to freezing.
Top tip
Use tongs when assembling the hot dogs so you don't burn yourself.
Sonoran Hot Dog Recipe
- Total Time: 25 minutes
- Yield: 3 servings 1x
Description
This Sonoran Hot Dog Recipe is made by wrapping each hot dog with bacon, baking them, and topping each hot dog with roasted jalapeños and pico de gallo.
Ingredients
- 8 hot dogs
- 8 hot dog buns
- 8 bacon strips
- 4 jalapeños, stemmed, halved lengthwise and seeds removed
- ½ avocado, diced
- 1 cup pico de gallo
- Optional: ketchup, mustard or mayonnaise
Instructions
- Heat the oven to 400°F. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to a baking sheet lined with parchment paper. Please the jalapeños on the side of the baking sheet as well. Roast the hot dogs and jalapeños for about 25 minutes, until the jalapeños blister and the hot dogs are browned.
- Toast the buns if you wish. Take the hot dogs and jalapeños out of the oven. There will be excess oil on there so be careful. With tongs, add each bacon covered hot dog onto each bun. Top with blistered jalapeños, pico de gallo and diced cucumbers. Add your desired condiment.
Notes
- You can make your own pico de gallo by dicing tomatoes, onions, jalapeños, and tossing in lime juice. If you want your life to be easier, just buy it at the store.
- Traditionally, this recipe uses bolillos but hot dog buns work just as well. I love toasting them before assembling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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