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The Glory of the Sonoran Hot Dog
Posted Thursday, November 1st, 2012 by JJ


What's better than encased meat wrapped in bacon and topped with more meat? Not much. There are about 100 different versions of this monstrosity on the web and I put together my own topped with Chimichirri Mayo.

*DISCLAIMER* Like many chefs I never measure while I cook. These are fairly accurate guesses. YMMV

8 Hot Dogs (Good ones- not the cheap crap)

8 strips bacon

8 larger hot dog buns

1# Chorizo

2 Yellow Onions- small dice

1/2# Cojita Cheese (or Queso Blanco) crumbled

1 Tomato- Small Dice

1/2# Cilantro

2 Jalapenos

5 cloves Garlic

1 Lime, juiced

2 cups Mayonaisse

Salt and Pepper

- The day before wrap hot dogs with the bacon covering as much of the dog as you can. Pull the bacon tightly and leave refrigerated overnight. I found this helps the bacon stay on better during cooking.

- Chop half the cilantro, jalapeno, garlic and lime juice in food processor until a paste. Add to mayo

- Cook onions in a pan with butter or oil until browned

- Brown Chorizo

- Bake hot dogs at 350 for 10 minutes or until bacon is almost fully cooked. Finish in pan or on griddle to get the bacon crispy

- Split the bun, add your dog and top with chorizo, onion, cheese, tomato, chopped cilantro and mayo


A lot of recipes called for mustard but I felt it didn't need it.