📝 About This Recipe
Inspired by the bold, sun-drenched flavors of the Sonoran Desert, this Arizona Dog elevates the humble street food to a culinary destination. It features a bacon-wrapped frankfurter nestled in a soft bolillo roll, topped with creamy pinto beans, zesty pico de gallo, and a signature chipotle-lime crema. This dish is a vibrant explosion of textures and smoky-spicy notes that perfectly captures the spirit of the American Southwest.
🥗 Ingredients
The Dogs
- 4 pieces All-Beef Jumbo Hot Dogs (natural casing preferred for 'snap')
- 4 slices Thick-Cut Applewood Smoked Bacon (long enough to wrap the entire dog)
- 4 pieces Bolillo Rolls (or high-quality brioche hot dog buns)
The Southwest Toppings
- 1 can Pinto Beans (15oz, warmed and lightly mashed)
- 2 pieces Roma Tomatoes (finely diced)
- 1/2 piece White Onion (small diced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/4 cup Pickled Jalapeños (sliced into rings)
- 1/4 cup Cotija Cheese (crumbled)
Chipotle-Lime Crema
- 1/2 cup Mexican Crema (or sour cream)
- 1 tablespoon Chipotle Peppers in Adobo (sauce only for mild heat, or 1 pepper finely minced for spicy)
- 1 tablespoon Fresh Lime Juice (about half a lime)
- 1/2 teaspoon Garlic Powder
👨🍳 Instructions
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1
In a small bowl, whisk together the Mexican crema, chipotle sauce, lime juice, and garlic powder until smooth. Cover and refrigerate to allow flavors to meld.
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2
Prepare the pico de gallo by tossing the diced tomatoes, onions, and chopped cilantro together. Set aside at room temperature.
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3
Wrap one slice of bacon tightly around each hot dog in a spiral fashion, securing the ends with toothpicks if necessary.
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4
Heat a large cast-iron skillet or griddle over medium heat. Place the bacon-wrapped dogs in the pan.
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5
Cook the hot dogs for 8-10 minutes, rotating frequently with tongs, until the bacon is crispy and golden brown on all sides and the hot dog is heated through.
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6
While the dogs are cooking, warm the pinto beans in a small saucepan over low heat. Use a fork to lightly mash about a third of the beans to create a creamy texture.
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7
Slice the bolillo rolls down the center (not all the way through) and lightly toast them on the griddle using the residual bacon fat for extra flavor.
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8
To assemble, spread a generous tablespoon of the warm pinto beans into the bottom of each toasted roll.
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9
Remove the toothpicks from the hot dogs and nestle one dog into each prepared roll.
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10
Top with a spoonful of the tomato and onion mixture and several rings of pickled jalapeños.
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11
Drizzle the chilled chipotle-lime crema generously over the top in a zigzag pattern.
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12
Finish with a sprinkle of crumbled cotija cheese and a final dusting of fresh cilantro. Serve immediately while hot.
💡 Chef's Tips
Always use room temperature bacon to ensure it wraps easily and doesn't shrink too fast on the heat. If the bacon is very thick, par-cook it for 2 minutes in the oven before wrapping to ensure it gets crispy without overcooking the dog. For a truly authentic touch, use bolillo rolls which are sturdier than standard buns and can hold the heavy toppings. Don't skip mashing some of the pinto beans; that creamy texture acts as a 'glue' for the other toppings. If you can't find Cotija, a dry Feta cheese is a great substitute for that salty, crumbly kick.
🍽️ Serving Suggestions
Pair with a cold Mexican lager garnished with a lime wedge to cut through the richness of the bacon. Serve alongside grilled street corn (elote) slathered in mayo and chili powder. A side of sweet potato fries with extra chipotle crema for dipping makes for a perfect meal. Fresh watermelon slices sprinkled with Tajín provide a refreshing, cooling contrast to the spicy jalapeños. For a non-alcoholic option, serve with a tall glass of hibiscus iced tea (Jamaica).