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Smothered with vegetables, Pico de Gallo, and lots of condiments. Put the hot dogs in a bolillo bread roll and you have an amazing Sonoran hot dog. So, are you ready to learn how to make Mexican hot dogs? Let’s get started!
What You Need For This Recipe
To make these tasty hot dogs you need several ingredients. Put the following ingredients on your grocery shopping list:
- Bread rolls – you can make this recipe with soft hot dog buns but they taste best on a bolillo bun. A crusty Mexican bread roll
- Hot dogs – choose your favorite hot dog
- Bacon strips – use cured bacon but not crispy bacon as this is harder to wrap around a hot dog
- Pickled jalapeños – finely chopped
- Onion – use regular or sweet white onion
- Bell pepper – I prefer to use sweet bell pepper
- Vegetable oil – you can choose your favorite oil. I use olive oil but you can also use avocado oil, rice oil, or canola oil
- Pico de Gallo – to garnish the hot dog
- Salt – to season
- Ketchup, yellow mustard, and mayonnaise, for serving
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Sonoran Hot Dogs
- Heat oven to 400℉/200℃. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered.
- Transfer hot dogs to an aluminum foil-lined baking sheet. Roast the hot dogs until the bacon is browned this takes about 25 minutes.
- Preheat a large skillet over medium heat and add 1 tablespoon of oil. Slice the onion, bell pepper, and diced jalapeno. Stir continuously until soft and translucent.
- Make the pico de gallo. Combine tomatoes, avocado, red onion, cilantro, and lime juice in a medium bowl. Season to taste with salt and set aside.
- Slice the bolillo buns length way down the middle. Scoop a tablespoon of onion mix into the bun. Then put the bacon-wrapped hot dog on top and sprinkle with Pico de gallo, and diced avocado.
- Drizzle with ketchup, mustard, and mayonnaise. Serve immediately.
What Is A Mexican Hot Dog?
You can find these hot dogs on the streets of Los Angeles but originate in Hermosillo the capital of the Mexican state of Sonora.
You can find several Sonoran dog variations but as with a lot of ingredients make them to your liking and add your favorite toppings.
The street vendors sell these bacon-wrapped hot dogs that are loaded with onion, peppers, avocado, and pico de gallo (which we can make ourselves) and condiments.
The Mexican hot dog is also known as the street dog, Sonoran hot dog, or Los Angeles hot.
Bolillo Buns
To make this recipe taste even better you can serve your hot dog on homemade bolillo bread rolls. You can cut the top of your bolillo bun or slice it lengthwise to insert the Sonoran hot dog.
Can You Make Mexican Hot Dogs On The Grill?
Instead of roasting these bacon-wrapped hot dogs, you can also make them on the grill. Wrap each hot dog with bacon and secure the bacon at each end of the hot dog using a bamboo skewer or toothpick.
Grill over low heat and turn the hot dogs regularly until the bacon is browned and the bacon is crisp. You can also bake them on a cast-iron griddle or grill pan the same way.
How To Store Leftover Sonoran Hot Dogs Mexican Hot Dogs?
You can store these Mexican Sonoran hot dogs. You have several options. In all cases let the hot dogs cool completely before storing them.
The easiest way to store leftover hot dogs is to store the hot dogs separately from the buns:
- Refrigerator – if you plan on serving these hot dogs within a day you can store them in the fridge. Be certain to put them in an airtight food container so the bread and hot dogs don’t dry out
- Freezer – want to save them long store them in the fridge. Either in a Ziploc bag or a freezer-friendly food container. If the bread was already frozen you should not refreeze it again
How To Reheat Leftover Hot Dogs?
You have several ways to reheat the hot dogs:
- Oven – preheat the oven to 400℉/200℃. Put the leftover cooked hot dogs wrapped in bacon in the oven for 5 minutes or until warm
- Air Fryer – you can also reheat the hot dogs in an Air Fryer. Preheat your Air Fryer to 375℉/190℃ and warm the bacon-wrapped hot dogs for 3 minutes or until warm
- Cast-iron skillet – you can also heat the hot dogs in a cast-iron skillet. Heat the cast-iron skillet to medium so the hot dogs can warm up gradually to prevent the bacon from turning dark and hard
More Mexican Hot Dog Toppings
You can make your Sonoran hot dog with lots of great toppings like:
- Pinto beans
- Roasted tomatoes
- Refried beans
- Red onions
- Roasted tomato salsa
- Hot sauce
- Cotija
- Queso fresco
- Sour cream
- Fresh cilantro
- Pickles
- Chipotle aioli
More Bread Recipes
If you like this hot dog recipe you will love these other bread recipes you can find on the Tortilla Channel:
- Cheesy garlic bread
- Tortilla hot dogs
- Croque Monsieur
- Pull apart bread
- Vegan Turkish bread sandwich
- Pan con Tomate
- Grilled cheese bacon sandwich
- Avocado toast
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Mexican Hot Dogs
Mexican hot dog also known as street dog or Sonoran hot dog. A bacon-wrapped hot dog topped with veggies, pico de gallo, and avocado
Ingredients
- 4 bolillo buns
- 4 hot dogs
- 4 bacon strips
- 1 tablespoon pickled jalapeños, finely chopped
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- ½ cup pico de Gallo
- ½ small red bell pepper, thinly sliced
- Salt to taste
- Ketchup, yellow mustard, and mayonnaise, for serving
Instructions
- Preheat oven to 400℉/200℃. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered
- Transfer hot dogs to an aluminum foil-lined baking sheet. Roast hot dogs until the bacon is browned this takes about 25 minutes
- Preheat a large skillet over medium heat and add 1 tablespoon oil. Slice the onion, bell pepper, and the diced jalapeno. Stir continuously, until soft and translucent
- Make the pico de gallo. Combine tomatoes, avocado, red onion, cilantro, and lime juice in a medium bowl. Season to taste with salt and set aside
- Slice the bolillo buns length way down the middle. Scoop a tablespoon of onion mix into the bun
- Then put the bacon-wrapped hot dog on top and sprinkle with pico de gallo, and diced avocado
- Drizzle with ketchup, mustard, and mayonnaise. Serve immediately
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Nutrition facts
Calories: 600; Fat: 28g; Carbs: 66g; Protein: 22g;
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