Mexican Sonoran Hot Dog Recipe

What's in it

13 parts read from its 17 ingredient lines and its title.

Sausage

• Frank or wiener, type not stated “6 continental frankfurters (60g/2ozs each)”

Bun or wrap

• Plain soft bun “6 soft hotdog rolls”

Toppings

• Raw onion “300g/10.6ozs or 1 extra large white or brown onion, peeled and sliced”
• Fresh tomato “2 tomatoes”
• Jalapeño (fresh, pickled or salsa) “6 jalapenos, topped and halved, seeds removed”
• Bacon “6x 55g/2ozs extra long streaky bacon rashers (28cm/11inches long)”
• Avocado or guacamole “1/2 avocado, cut into chunks (optional)”
• Pico de gallo, salsa or vinagrete “Jalapeno salsa”
• Beans (pinto or refried) “400g/14oz tin pinto beans, drained”

Sauces and condiments

• Mustard, kind not stated “Mustard”
• Ketchup “Tomato sauce / ketchup”
• Mayonnaise “Mayonnaise”
• Tomato sauce or paste “Tomato sauce / ketchup”

Against the usual Sonoran

It has 6 of the 8 parts of the usual Sonoran hot dog: beans (pinto or refried), fresh tomato, raw onion, mayonnaise, any mustard and jalapeño (fresh, pickled or salsa). Not on it: bacon-wrapped and bolillo or telera roll.

Less usual for the style: pico de gallo, salsa or vinagrete (in 16% of Sonoran recipes), ketchup (in 16% of Sonoran recipes) and tomato sauce or paste (in 8% of Sonoran recipes).

A bacon-wrapped hot dog in a soft bolillo-style roll, usually loaded with pinto beans, chopped tomato and onion, mayonnaise, mustard and a jalapeño salsa, with a roasted chile on the side.