Bacon-wrapped Sonoran hot dogs
Franks wrapped in bacon and pan-fried until crisp, tucked into soft rolls with pinto beans, onion, tomato, mayo, mustard and jalapeño salsa.
- Prep
- 6 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 620 kcal
Ingredients
Method
Stretch each bacon slice slightly and wind it in a tight spiral around a frank, overlapping the edges a little. Secure each end with a toothpick.
Lay the franks in a large cold skillet with the bacon ends underneath. Set over medium heat and cook, turning a quarter turn every 2 minutes, until the bacon is browned and crisp all the way around.
Meanwhile, warm the beans in a small saucepan with the cumin, water and a pinch of salt over medium heat, lightly mashing a few, until hot.
While everything cooks, dice the onion and tomato. Lift the cooked franks onto paper towels and pull out the toothpicks.
Pour off all but a thin film of bacon fat and warm the rolls, opened and cut side down, until soft and lightly toasted.
Spoon beans into each roll, add a frank, then top with onion, tomato, a drizzle of mayo, a line of mustard and jalapeño salsa.
Tips
- Regular-cut bacon is the key to getting it properly crisp in 11 minutes. If it still looks soft in places, roll those spots onto the pan for another minute.
- Toothpicks stop the bacon unwinding as it shrinks. Just remember to remove them before serving.
- A squeeze bottle makes the mayo and mustard zigzags easy and tidy.
