Sonoran Hot Dog

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

4 hot dogs

4 slices bacon

4 medium jalapeños

2 whole cloves garlic, peeled

1/4 c. finely chopped white onion, plus 1 (1") wedge

3 tbsp. fresh lime juice

2 tbsp. packed fresh cilantro leaves

Kosher salt

4 bolillo-style buns or top-split hot dog buns

1/2 c. refried pinto beans, warmed

1/4 c. finely chopped tomato

Mayonnaise and mustard, for serving

Directions

Tightly wrap each hot dog with bacon. In a large skillet over medium heat, cook wrapped hot dogs, jalapeños, garlic, and onion wedge, turning occasionally, until bacon is crispy and cooked through and vegetables are lightly charred all over, 3 to 5 minutes for the garlic, and 8 to 12 minutes for the hot dogs and vegetables. Transfer to a plate. Tent hot dogs with foil; let vegetables cool slightly.

When cool enough to handle, remove stems and seeds from jalapeños. Transfer to a mini food processor along with charred onion, charred garlic, lime juice, cilantro, and 1/4 teaspoon salt. Pulse until a salsa forms.

Spread buns with beans. Top with hot dogs, tomato, chopped onion, and jalapeño salsa. Drizzle with mayonnaise and mustard. Serve with remaining jalapeño salsa alongside.