Bacon-Wrapped Sonoran Hot Dogs

Bacon-Wrapped Sonoran Hot Dogs
Photo by Robb Walsh


  • Juice of 1 lemon
  • 3 fresh serrano chiles, seeded and minced
  • 4 all-beef wieners (fat ones work better than long ones)
  • 4 Tbs. warm refried beans
  • ¼ cup freshly squeezed lime juice
  • 1 lb. tomatillos, husked and washed
  • 4 torpedo rolls or bolillos
  • + 13 more ingredients
    • 8 Tbs. chopped avocado (or guacamole)
    • sea salt
    • 1 cup chopped fresh cilantro leaves
    • 2 tsp. minced garlic
    • 4 tsp. mayonnaise
    • 4 slices extra-thin bacon
    • 4 Tbs. Salsa Verde
    • 4 heaping Tbs. grated Monterey jack or cheddar cheese
    • pinch of sugar
    • 4 Tbs. chopped onion
    • 4 Tbs. chopped tomato
    • 1 cup minced sweet onion
    • 1 tsp. Tabasco or other hot sauce

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the ...

View full recipe at Fine Cooking


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