Sonoran hot dogs

Name: Sonoran hot dogs
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 4 pc bacon; 4 pc turkey hot dogs; 1 tbsp vegetable oil; 1 cup white onion; 4 pc güero chile; 4 pc hot dog buns; 1 cup pinto beans; ¼ pc white onion; 1 pc tomato; 2 tbsp jalapeño hot sauce; 2 tbsp mustard; 2 tbsp mayonnaise

Bacon-wrapped hot dogs served in buns with warm pinto beans, sautéed white onion, charred güero chiles, and toppings like tomato, raw onion, jalapeño hot sauce, mustard and mayonnaise.

30 min 449 kcal/serving serves 4

449kcal21gprotein47gcarbs21gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🥓bacon

🍗turkey hot dogs

🫗vegetable oil

🧅white onion

🥣güero chile

🥣hot dog buns

🫘pinto beans

🧅white onion

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).