I had never heard of this hot dog before reading an article about best hot dogs in America and boy am I glad I read. This hot dog lives in the hall of fame of sandwiches it’s so very delicious. It’s a bacon wrapped hot dog topped with beans, caramelized onions, crema, jalapeno relish, and mustard. A dog that may seem loaded with toppings, but all works harmoniously –and yes hot dogs are sandwiches.

This is all about the components, so don’t skip any of them. Try it first and decide what you don’t like after. All ingredients are relatively cheap, so splurge on good hot dogs and a nice split ton hot dog bun.

What Components Make Up A Sonoran Dog?

• Bacon wrapped hot dogs.
• Hot dog buns.
• Cooked pinto beans.
• Caramelized onions.
• Simple crema.
• Roasted jalapeno relish.
• Raw diced onions.
• Yellow mustard.

Let’s prepare our dogs!

Now, I am not a bacon wrapped hot dogger. It’s a new process for me. I learned to cook the bacon on the side where the end of the bacon is hanging to help glue the bacon to the dog. Wrap the bacon at one end and wrap around again to lock the side down.

Searing your hot dog on all sides until golden is actually very satisfying to watch. Fluctuate between medium-low and medium-high heat to evenly brown and reserve the most bacon fat. This is the fat you’ll caramelize your onions in.

After your onions are cooked, add the jalapeno, remaining onion, and garlic to the pan with chicken broth. This will deglaze the pan and help soften the jalapenos. Transfer the softened jalapenos to a bowl, it’s time to blend. This will be spicy from the get-go, but don’t worry it will be tamed down by the crema.

The crema is equal parts of sour cream and mayo mixed together. Done! Toast your buns and it’s time to assemble!

Serving these to a crowd? Prepare them with your friends in one assembly line. Every component works together, so no leaving anything out. You won’t regret taking the time for this recipe.