Sonoran Hot Dog

Instructions

1. Wrap the hot dogs
   Wrap each hot dog tightly in a slice of bacon, securing with toothpicks at each end. Make sure the bacon covers the hot dog completely.
2. Prepare the toppings
   While the hot dogs are cooking, prepare your toppings. Mix the diced tomatoes, onions, jalapeño, and cilantro in a bowl to create a fresh pico de gallo. Warm the pinto beans in a small saucepan over low heat.
3. Cook the hot dogs
   Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning occasionally, until the bacon is crispy and the hot dogs are heated through, about 8-10 minutes.
4. Toast the buns
   While the hot dogs are cooking, lightly toast the bolillo rolls or hot dog buns until just golden. This helps them hold up better with all the toppings.
5. Assemble the hot dogs
   Place each bacon-wrapped hot dog in a toasted bun. Remove toothpicks before serving. Spread a layer of pinto beans over each hot dog.
6. Add the toppings
   Top each hot dog generously with pico de gallo. Drizzle with Mexican crema or sour cream and mayonnaise. Add a dollop of guacamole and a squeeze of mustard on top.