Sonoran Hot Dog

Ingredients

• 6 hot dogs
• 6 slices bacon
• 6 bolillo rolls or soft split-top rolls
• 1 1/2 cups cooked pinto beans, warm, with a little of their liquid
• 1 cup diced ripe tomato
• 1/2 cup finely diced white onion
• 1/2 cup mayonnaise
• 1/4 cup yellow mustard
• 1/2 cup salsa verde or jalapeno salsa
• 6 whole roasted jalapenos or guero chiles
• 1 tbsp vegetable oil

Before you cook

• Wrap each hot dog tightly in a slice of bacon, spiraling from end to end, and tuck the bacon ends under so they stay put.
• Dice the tomato and onion and keep them in separate bowls.
• Warm the pinto beans in a small saucepan and mash a few of them against the side so the mixture is loose but not soupy.
• Split the rolls along the top without cutting all the way through, making a deep pocket.

Steps

1. Heat the vegetable oil in a large skillet or on a flat griddle over medium heat.
2. Lay the bacon-wrapped dogs seam side down in the pan.
3. Cook for about 10 minutes, turning every 2 minutes, until the bacon is crisp and lacquered on all sides and the frank is heated through.
4. Move the dogs to a plate and pour off all but a thin film of the bacon fat.
5. Set the rolls cut side down in the pan for 1 minute to warm and take on some fat.
6. Spoon two tablespoons of warm pinto beans into the bottom of each roll pocket.
7. Lay a bacon-wrapped dog on the beans.
8. Top with diced tomato and onion.
9. Zigzag mayonnaise, then mustard, then salsa verde over the length of the dog.
10. Set a roasted jalapeno alongside each hot dog and serve immediately with plenty of napkins.