When Austinite Eric Neier returns to Tucson, he yearns for Sonoran hot dogs.
“If somebody doesn’t bring some to the airport, then we are immediately headed to El Guero Canelo or BK’s,” Neier says. “We’re going to order 10 for a party of two or four. As many as you can stomach.”
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Sonoran Hot Dog
1 hot dog
1 strip of bacon, uncooked
1 bolillo bun
1 small ladle of frijoles
1/4 cup diced onions
1/4 cup chopped tomatoes
1 squeeze of mayonnaise
1 squeeze of mustard
1 small ladle of poblano sauce
Start with your favorite type of hot dog. An all-beef hot dog is our favorite, Nathan’s works great, but any hot dog will do. Take a strip of your favorite bacon, hardwood smoked varieties are best. Place the strip on one end of the dog and hold in place with your index finger and thumb. With the other hand spin the dog and move the strip of bacon down the length of the hot dog, like the stripes on a candy cane. Tuck the end of the bacon into the bacon wrap to secure it tightly around the hot dog. You can either cook the bacon-wrapped dog in a pan over medium heat until the bacon is crispy golden brown, or you can deep fry it. Bolillo buns are essential, and you can find them at most Mexican bakeries. Place the bacon-wrapped dog into the bolillo bun. Top the dog with frijoles — pinto beans boiled for an hour or so with garlic, epazote, salt and oil. Add finely diced onion and tomato. Take mayonnaise and create a zig zag pattern over the dog from end to end. Use a small amount of yellow mustard in one stripe from end to end. And finally, top the dog with a roasted poblano sauce. We make ours by roasting poblano peppers, tomato and onion and then blending everything together with a little olive oil or vegetable oil and an immersion blender. It will get messy, but that’s half of the fun. — Michael Brinley and Eric Neier
Snorin’ Dogs is next to Elizabeth Street Cafe on South First Street. The trailer is open from 11 a.m. to sellout (usually 10 p.m. or 11 p.m.) Friday through Sunday. They offer about six hot dogs on their menu, $5 to $6 each.