- 5 HOFFY Bacon Wrapped Hot Dogs
- 5 Sweet Hawaiian or Brioche hot dog buns
- 14 ounce(s) can pinto beans
- 1 cup(s) green salsa
- 3 Roma tomatoes, seeded and diced
- 1 small sweet yellow onion, diced
- 1/4 cup(s) fresh cilantro, chopped
- 1 fresh avocado, diced
- 1 lime
- yellow mustard
- Cotija cheese, crumbled
Dinner A Sonoran hot dog, with pinto beans, onions, tomatoes, green salsa, mustard, mayonnaise, and jalapeno peppers on top might be the best thing you’ve ever tasted. It originated in Hermosillo, the capital of the Mexican state of Sonora, in the late 1980s and it’s as popular today as when it first took the streets by storm. Our own Chef Jamie Gwen took up the challenge and gilded the lily by adding avocado and cotija cheese for the Ultimate L.A. Style version.
- Heat a large sauté pan or a grill pan or your stovetop or backyard BBQ to medium heat and cook the Hoffy Bacon-Wrapped Hot Dogs until the bacon is golden brown all over and the hot dog is heated through.
- Meanwhile, drain the beans and rinse them, then warm them slowly in a sauté pan over medium-low heat.
- Combine the diced tomatoes, onions and cilantro in a mixing bowl and toss to combine.
- If you’re using a sauté pan, toast the buns, cut side down, in the bacon grease left in the pan, or grill them until lightly toasted.
- Assemble the hot dogs by spooning beans into the bottom of the hot dog buns. Add the Hoffy Bacon-Wrapped Hot Dogs and top with the green salsa. Scatter the tomato mixture over top, add mayonnaise and mustard, then add diced avocado . Drizzle the Sonoran Hot Dogs with a squeeze of lime and finish with a sprinkling of cotija cheese.