May 10, 2011: Sonoran Hot Dogs Recipe

What’s a Sonoran hot dog? Other than a really big, tasty meal in a bun, it’s just about everything and the kitchen sink piled on top of a hot dog or two! According to legend, these were initially cooked up in Mexico in the 1960s and quickly found their way across the border to Tucson. They didn’t really become popular until the 1980s or so, when they expanded across the state. Apparently you can even find Sonoran hot dogs in New York City now!

While the ingredients listed below are “traditional”, feel free to edit, delete, or add anything that tempts your tummy. Basically this is just a loaded hot dog overflowing with anything and everything you love to eat!

My version of a Sonoran hot dog, served with cheesy tater tots (which were overkill, BTW)

Sonoran Hot Dogs

4 – 8 hot dogs, each wrapped in bacon
4 bolillos
Mustard
Ketchup
Fresh minced white, yellow or red onion (or caramelized onions)
Pinto beans or refried beans or chili with beans
Chopped tomatoes
Shredded cheese of your choice
Nacho jalapeno slices or minced green chile
Red or green salsa
Mayonnaise, thinned with a bit of lemon juice

The number of hot dogs you use is based on how big they are and how big the buns are; using the big ones from the bolillo recipe I shared yesterday would require two hot dogs per bun.

Grill or fry the hot dogs until the bacon is crispy.

Split open a bun. Squirt it with mustard and ketchup to taste; place the hot dog(s) on top. Now layer with the rest of the ingredients, ending up with a topping of cheese and a drizzle of the thinned mayonnaise.

Warning: these hot dogs are not only huge, they are addictive! Move over Coney or Chicago dogs – Sonoran hot dogs rule!

Tips: You don’t really need anything else to go with these in order to make a meal except for maybe a light salad. And if you're counting calories... don't!
The bun is extremely important. Plain old hot dog buns from the grocery story just won't do; the bolillos are preferred because they are hardy enough to stand up to all the toppings yet still tender.

May 9, 2011: Bolillos Mexican Bun Recipe

In my Mother’s Day post, I mentioned that I served my kids leftover bolillos, which I’d made to use as large hot dog buns for Sonoran Hot Dogs. Today I want to share that recipe with you; look for the hot dog recipe tomorrow using these Mexican buns.

I could definitely have used a bigger pan for these bolillos; the one pictured here is 13 x 9".

Bolillos

3 t. active dry yeast
1 1/3 cup warm water
1 ½ T. honey
1 T. butter flavored shortening (or lard), melted and slightly cooled
1 ½ t. salt
3 – 4 cups flour

In the warmed bowl of your standard mixer, dissolve the yeast in the warm water. Let sit for a few minutes, until it begins to froth. Add the honey, melted shortening, and salt. Add 3 cups of the flour and process on speed 2 until well mixed. Add remaining flour, half cup at a time until the mixture forms a ball (it will be sticky but should pull away from the sides of the mixing bowl). You may need to add more flour to create bun dough, which should be similar to bread dough only wetter. Continue to knead on speed 2 for a few minutes, until the dough is elastic.

Remove the dough from the mixer bowl and place it in a clean, well-greased bowl; turn to cover the surface of the dough. Cover the bowl with a clean cloth and let rise in a warm place, anywhere from half an hour to an hour, depending on temperature and humidity.

When the dough has doubled in size, punch it down. For large bolillos, divide the dough into six pieces; for smaller rolls divide the dough into 10 pieces. Roll out between your palms to form an oval shape with narrow ends (although mine look more like torpedoes!). Place the shaped rolls on a well greased baking sheet. Cover with a cloth and let rise in a warm place until doubled one more time, about another half an hour.

Uncover the rolls. Cut a slit down the center of each with a sharp knife almost to the bottom of the roll.

Place an ovenproof bowl filled with water on the lower rack of your oven. Turn the temperature to 375 degrees. Immediately place the pan of rolls in the oven (don’t wait it for to preheat). Set the timer for 30 minutes; rolls are done if they sound hollow when tapping the top crust with your fingers.

Tip: To make these bolillos by hand, use the same processes but knead well manually for a good 10 minutes or so the first time.