These Sonoran Hot Dogs may be our new favorite hot dogs to make! Wrapped in bacon, perfectly cooked on the griddle, and topped with homemade pinto beans, pico de gallo, and a simple sour cream and mayo mixture, this Sonoran Hot Dog recipe takes the classic hot dog to another level!

When I first heard about the popular Southwest hot dog, I immediately thought “Yuck”, who would put those Mexican ingredients on a baconwrapped hot dog? But then I tried them and I was hooked!

For the Homemade Pinto Beans:
16 oz bag dry pinto beans Soak the dry beans overnight in a large bowl of water, rinse and drain the next day
1 onion, small diced
3 cloves garlic, rough chopped
1 smoked ham hock (Usually available in the meat department of the grocery store)
4 cups chicken stock
2 cups water
2 bay leaves
1 jalapeno, seeded and small diced
1/2 teaspoon Mexican oregano
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 tablespoon salt
Add all ingredients to a large Crock Pot with the rinsed and drained beans. Cook on high for about 67 hours. You can allow the beans to cool a bit and refrigerate overnight, and reheat in a pan on the stovetop the next day for the Sonoran hot dogs.
@GrillwithWeber @originalnathansfranks #hotdog #arizona #baconwrapped #griddle #weber
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