Sonoran Style Hot Dogs

These Sonoran Style Hot Dogs are seared and then topped with bacon, pinto beans, pico de gallo, and a delicious lime crema. You'll love them!

This recipe serves 7-8. Feel free to multiply this recipe for bigger groups.

Prep Time 10

Cook Time 15

Total Time 25

Servings 8

1 package Hebrew National hot dogs (7 hot dogs) (or other all-beef hot dogs)
1 package brioche hot dog buns
2 cups premade pico de gallo (I like to buy this premade from my grocery produce section)
1 can (15 oz) pinto beans
1 lb. bacon

Start by making the lime crema. Then this can chill while you get everything else made.
To make the lime crema, stir together the sour cream, lime juice, and sugar in a bowl or glass jar.
Cover and store in the fridge until ready to serve.

Next, cut the bacon into 2-3 inch pieces. Separate and place in a large pot or pan set to medium heat.
Cover the bacon and cook until crispy, stirring to move the meat around and get everything evenly cooked.
Once bacon is cooked, don't drain the pan, but add in 1 can of drained pinto beans.
If you'd like the beans more in-tact you can simply stir them around with the bacon and bacon grease until they are cooked through.
However, if you'd like the beans more mashed, you can use the back of a spatula or wooden spoon to slightly press them as they cook and as you stir them into the bacon grease.
The bacon will give these beans so much flavor.
Continue to heat until the beans are cooked through and soft.
Once cooked, turn off heat, keep covered, and set aside.

To cook the hot dogs, begin by scoring each of the hot dogs in an x-shape down the dog (about 4-5 scores each direction).
Heat a pan over medium heat. Once heated lightly spray with cooking oil and then place the hot dogs scored side down onto the hot pan.
Once the first side is browned, use tongs to turn the hot dogs to the next side. Repeat cooking and turning until the dogs have cooked on all sides, and the edges are slightly browned and crispy. The hot dogs should also start to puff up once they are cooked through.
Once done, turn heat off and leave hot dogs in pan until ready to serve.

If you'd like, you can toast the brioche hot dog buns (they taste great either room temperature or toasted).
Build the hot dogs by adding a hot dog to each bun, then topping with the beans/bacon mixture. Then add pico de gallo to each dog, and finish off with a drizzle of the lime crema.
If desired, top with chopped fresh cilantro and/or fresh lime juice.
Enjoy!