Sonoran Hot Dog Recipe

Ingredients (14)

• 6 jalapeño chiles (8 ounces; 225g), washed, stemmed, and coarsely chopped
• 1/4 teaspoon kosher salt; for table salt use half as much by volume
• Yellow mustard
• Mayonnaise
• 2 tablespoons unsalted butter, divided
• 2 cups (16 ounces; 454g) diced white onion, divided
• 1 cup (8 ounces; 227g), canned pinto beans (from one 15.5-ounce can beans), drained and rinsed
• 6 yellow Güero (Caribe) chiles or banana peppers or Hungarian wax peppers, washed and stems retained
• 2 ounces (57g) Oaxaca or mozzarella string cheese, pulled into long shreds
• 12 to 18 strips uncooked thin-sliced bacon, any variety, divided
• 6 skinless hot dogs, any variety
• 1 tablespoon butter
• 6 bolillo-style hot dog buns ( see notes)
• 8 ounces tomatoes, diced (about 1 cup), squeezed to remove excess moisture