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Sonoran hot dogs

Sonoran Hot Dogs

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This southwest-style hot dog is incredibly easy to make and packed with toppings. Customize it to your preferences but don’t skip that bacon.

  • Total Time: 45
  • Yield: 8 1x


  • 8 hot dogs of choice
  • 8 bolillo roll (see note)
  • 8 slices of bacon
  • 2 cups refried beans
  • Serving of Pico De Gallo
  • 2 avocados
  • salt and pepper to taste
  • 1/4 cup mayonnaise (optional)


  1. Preheat your grill or smoker to a low temp of 250°F for indirect cooking.
  2. Wrap each hot dog with a strip of bacon, tucking the end of each piece to make sure it doesn’t come undone. Use a toothpick if needed.
  3. Place the hotdogs on the indirect cooker and allow them to cook for at least 30-40 minutes. Check them periodically, the type of hotdog you use may vary the cooking time.
  4. Mix the chopped tomatoes, onion, jalapeno, cilantro, and lime juice. Season with salt and pepper and taste. Set aside in the fridge for the flavors to marinate.
  5. Mash the avocado, season with salt and lime juice if desired.
  6. Once the bacon is mostly cooked, turn up the heat on your cooker and grill for 2-3 minutes to add additional crisp if desired. Do not walk away as they may flare-up.
  7. Cut a slit in the top of the bolillo roll. Smear the refried beans inside and add the hot dog. Spread the mayo on (if using) and then top with the avocado and pico de gallo.


Do not use thick-cut bacon for wrapping the hot dogs. If you can’t find bolillo buns, use a split-top hot dog roll or a deli roll. These are larger, softer, and will hold all of the toppings.

  • Author: Brad Prose
  • Prep Time: 10
  • Cook Time: 45
  • Category: Pork
  • Method: Grilling
  • Cuisine: Hot Dog
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