Sonoran Hot Dog 

Ingredients:

• 1 hot dog

• 1 bacon strip

• 1 hot dog bun (preferably a bolillo-style roll)

• 1/4 cup pinto beans (cooked and seasoned)

• 1/4 large tomato, diced

• 1 small onion, finely chopped

• 1 teaspoon jalapeño, finely chopped (optional)

• 1 tablespoon mayonnaise

• 1 tablespoon mustard

• 1 tablespoon ketchup

• 1 tablespoon crema or sour cream

• 1/4 avocado, sliced

• Fresh cilantro, chopped

• Pickled jalapeños, sliced (optional)

• Salt and pepper to taste

Instructions:

1. Prepare the Bacon-Wrapped Hot Dog:
   
   
   

2. Wrap the hot dog with a strip of bacon, securing the ends with toothpicks if needed.

3. Cook the Hot Dog:
   
   
   

4. Preheat a grill or a skillet over medium heat.

5. Place the bacon-wrapped hot dog on the grill or skillet and cook, turning occasionally, until the bacon is crispy and the hot dog is heated through (about 7-10 minutes). Remove toothpicks if used.

6. Prepare the Toppings:
   
   
   

7. Warm the pinto beans in a small pot over low heat.

8. Mix the diced tomato, chopped onion, and chopped jalapeño (if using). Season with salt and pepper to taste.

9. In a separate bowl, combine the mayonnaise, mustard, and ketchup.

10. Assemble the Sonoran Dog:
    
    
    

    • Slice the hot dog bun and toast it lightly on the grill or in a skillet.

    • Spread a layer of warmed pinto beans on the bottom of the bun.

    • Place the bacon-wrapped hot dog in the bun.

    • Top with the tomato, onion, and jalapeño mixture.

    • Drizzle the mayonnaise, mustard, and ketchup mixture over the toppings.

    • Add a dollop of crema or sour cream.

    • Finish with avocado slices, fresh cilantro, and pickled jalapeños (if using).