This winning entry for the Salon Kitchen Challenge — in which we asked readers to share their best hot dog recipes — comes to us courtesy of Kolika Elle Kirk. We haven’t had a chance to try this recipe out yet, but we’d love to hear about it if you do!
It may be hard to imagine that a hot dog could be called a jewel, as a jewel is a rarity found in the depths of the earth, and a hot dog is a collaboration of the mystery meats in the depths of a pig, but the cool thing about food is that you can find jewels of any sort. And in Tucson, one of our jewels is the Sonoran Dog. (Tucson itself is kind of a hidden culinary jewel, with special tastes like Indian Fry Bread at the San Xavier Mission and Prickly Pear Meringue Pie at the Bread and Butter Café.)
The first time I had a Sonoran dog was when I was working a campaign for a waterless wash-and-wax. I would stand outside in my black skinny jeans and high heels, looking cute as can be with the blue company polo and can of wax in my hand … I was dirty and stroke-ready and stinking to high heaven.
But through the dusty breeze, a lofty scent of peppers and bacon and awesome came. Looking over, there was the big white truck that was stationed in the empty lot next door. Tucson is full of these lunch trucks. As I approached, I heard the sound of the stereo thumping in REALLY bad Latino bass … but the smells were so awesome I couldn’t be dissuaded. Mexicans, blacks, Caucasians and now the one Asian were all gathered at the aluminum bench tables, eating these super high-piled hot dogs.
What I was greeted with upon the exchange of my $2.50 was a hot dog in a toasty bun. Or what I assumed was a hot dog underneath all the stuff.
In this toasty, fluffy bun, I saw a mayo-topped pile of jalapeños, beans, tomatoes and a touch of mustard. I took a bite, trying REALLY hard not to let any of this yumminess spill onto or my jeans and — gasp — WHAT THE FUCK?! IS THAT BACON?!?!?!!
I look inside, my mouth full of yumminess, and see that the hot dog underneath is actually WRAPPED in bacon. Here’s how to make a super simple version, made by yours truly.
Sonoran hot dogs
- Beef franks
- Bacon slices, one per frank
- French rolls
- Vegetable oil
- Pinto beans (canned are OK, drained)
- Jalapeño peppers, seeded, to taste
- Garlic, to taste
- Chili powder (preferable New Mexican)
- Salt, to taste
- Tomatoes, diced
- Mayonnaise, to taste
- Cheese of your choice, shredded
- Avocado, cut into wedges
- Dice jalapeños and mince garlic. Sauté them in a small splash of vegetable oil until fragrant, and add a few pinches of chili powder. Add beans and water just to cover and simmer until the beans are tender and the mixture thickens a bit. Adjust seasoning with salt and chili powder to taste.
- Preheat oven to 300 degrees.
- Wrap a beef frank in bacon and sauté until the bacon is crispy on all sides. While that’s cooking, take a French roll and slit it open, toss on a pat of butter and crisp it in an oven.
- Insert weiner in bun (hur hur hur). Slap that sucker wet with beans, and top with diced tomatoes, mayonnaise and a touch of lime juice.
- Want more? Can you handle more? OK — add on some cheese and avocado wedges. Yum. Enjoy with a beer or an Arizona sunset.