Sonoran-Style Hot Dogs
By Traeger Grills
This isn’t your average dog—it’s packed with flavor inspired by the famous food carts in Sonora, Mexico. Our Sonoran Hot Dogs are smothered in pinto beans, crispy bacon, onions, and tomatoes, and topped with a jalapeño cilantro crema.
Prep Time
10 Min
Cook Time
35 Min
Yields: 8 Servings
Ingredients
Jalapeno Crema
2 Cup | sour cream |
1 Whole | (7 oz) can pickled jalapenos |
1/2 Bunch | fresh cilantro leaves and stems, about 1 cup |
main
1 Whole | (15 oz) can pinto beans |
8 | all beef hot dogs |
1 Pound | bacon, diced |
1 Medium | white onion, diced |
8 | hot dog buns |
2 Medium | roma tomatoes, diced |
1/2 Cup | queso fresco, crumbled |
Units of Measurement:
Steps
Step 1
Make the jalapeno crema: In a food processor add sour cream, pickled jalapenos and brine, and cilantro. Pulse until mixture is roughly chopped.
Ingredients
2 Cup sour cream
1 Whole (7 oz) can pickled jalapenos
1/2 Bunch fresh cilantro leaves and stems, about 1 cup
Step 2
Preheat all three zones on the Flatrock griddle; two to medium and one zone to low.
Step 3
Transfer pinto beans (and juice) to a small saucepan and place on the low zone of the griddle. Cook 10 minutes until warmed through.
00:10
Ingredients
1 Whole (15 oz) can pinto beans
Step 4
Place hot dogs on the griddle next to the beans to warm, about 8 minutes rotating as needed. Hot dogs should be warmed though and lightly browned. Keep warm until ready to serve.
00:08
Ingredients
8 all beef hot dogs
Step 5
While the hot dogs cook, place bacon on the medium zone and cook 4 minutes until it begins to render. Add onions to the bacon and toss to combine. Continue to cook 9-10 minutes more until bacon is crispy and onions are translucent.
00:15
Ingredients
1 Pound bacon, diced
1 Medium white onion, diced
Step 6
Remove hot dogs and bacon onion mixture and set aside to keep warm. Place buns cut side down onto the medium zone and cook 2-3 minutes until warmed and golden brown.
00:03
Ingredients
8 hot dog buns
Step 7
When ready to serve, strain the beans and discard liquid. Divide griddled hot dogs among buns and top with pinto beans, onion and bacon mixture, tomatoes and dollop of jalapeno crema. Sprinkle with queso fresco and serve warm.
Ingredients
2 Medium roma tomatoes, diced
1/2 Cup queso fresco, crumbled
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