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Lilly’s Table

 
 
Curdito Cabbage Salsa
© Lillys-Table.com Photo of Sonoran Style Hot Dogs
 

Tags: Low-Glycemic Nut Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Sonoran Style Hot Dogs

from Sonoran Hot Dogs with Curdito Cabbage Slaw, the Week of June 29, 2014.
View the next recipe for this meal.

Many urban areas have a hot dog unique to their own region surrounded by fans, whether a sports team is involved or not. Tucson boasts the Sonoran Hot Dog, which includes a wrap of bacon, chili pinto beans, and more. While I highly recommend you plan a trip to the Southwest to try all of the food there, if you have to stay home, try this recipe instead which is merely inspired by rather than a true Sonoran Hot Dog. Make it your own with your favorite salsa, cheese or more veggie toppings, too.

Ingredients

  • 2 slices bacon
  • ½ onion, minced
  • 2 cups kale, minced or your favorite dark leafy greens
  • 1 cup pinto beans, drained
  • 2 tablespoons water, or more as needed
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin, ground, more or less, to taste
  • ½ teaspoon chili powder
  • 1 lime, juiced
  • 1 pinch salt
  • 2 tablespoons mayonnaise, or greek yogurt
  • 2 tablespoons salsa, hot & spicy
  • 2 hot dogs
  • 2 whole wheat buns, hot dog style

Serving Size: 2 People

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Preparation Instructions

Place the bacon strips in a skillet over medium heat. Sear on one side for about 5 minutes until starting to become crisp. Flip it over and sear on the other side for another 5 minutes, more or less. Add the minced onions to the residual fat and remove the bacon strips to cool slightly. Toss the onions and sauté for a few minutes until the onions are wilted and taking on a caramel color. Mince up the bacon strips and toss back in with onions. Fold in the minced greens and toss until wilted.

Meanwhile, place the beans, water, tomato paste, cumin, chili powder, lime juice and salt in a small saucepan. Stir periodically over medium heat until hot and steamy.

Whisk together the mayonnaise and salsa.

Sear the hot dogs for a few minutes on each side in a skillet or grill. Warm the buns briefly until pliable. Stuff the buns with the cooked greens. Top with the hot dog and chili beans. Drizzle the creamy salsa across the top and serve while still hot.