
Sonoran Hot Dogs Recipe | Cook the Book
Ingredients (25)
- 4 teaspoons mayonnaise
- 1 teaspoon Tabasco or other hot sauce
- Juice of 1 lemon
- 4 all-beef wieners (fat ones work better than long ones)
- 4 slices extra-thin bacon
- 4 torpedo rolls or bolillos
- 4 tablespoons warm refried beans (recipe follows)
- 8 tablespoons chopped avocado or guacamole
- 4 heaping tablespoons grated jack or cheddar cheese
- 4 tablespoons chopped onion
- 4 tablespoons chopped tomato
- 4 tablespoons Salsa Verde (recipe follows)
- 1/4 cup lard, bacon grease, or vegetable oil
- 3 cups drained cooked pinto beans
- 1/2 teaspoon salt
- 1/2 cup reserved bean broth
- 1/8 teaspoon freshly ground black pepper
- 1 pound tomatillos, husked and washed
- 1 cup chopped fresh cilantro leaves
- 3 fresh serrano chiles, seeded and minced
- 1 cup minced sweet onion
- 2 teaspoons minced garlic
- Pinch of sugar
- 1/4 cup freshly squeezed lime juice
- Sea salt
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Directions
Learn how to make this recipe at Serious Eats