BBQ That Food Truck in, "That Recipe for BBQ Sonoran Hot Dogs”

Hey y’all, Bobby Wagner here, back at it again to BBQ That! Lately, I’ve been cravin’ some good hot dogs, but specifically, a Sonoran hot dog. So I wrote it up on the food truck’s menu, and boom, we’re in Arizona! Now, this style of dog was invented in the Mexican state of Sonora in the late ‘80s, and gained popularity in Arizona, where people are still scarfin’ ‘em down. If you’ve been searchin’ for a different take on a hot dog, look no further. So let’s get down to teachin’ y’all how to make a BBQ Sonoran hot dog.

To start this recipe off, you’re gonna need a good amount of pinto beans; two cans, to be specific. But pinto beans on their own just ain’t good enough, so we’re gonna get some bacon in there. In a large pan, throw in ½ pound of chopped bacon and a whole, diced yellow onion. Saute until the bacon is nice and crispy and the onions have had time to sweat, then add a few cloves of chopped garlic, and let that cook for a few minutes, remembering to stir constantly. Then, add in either two cups of water or lager beer, dependin’ on your tastes, still gently stirring. Now you’ll want to add your cumin, chopped cilantro, green salsa, and beans, then let the whole deal simmer, covered, for about an hour, stirring every five to ten minutes, adding more water or beer if needed. After the time’s up, give the beans a taste for seasoning, then add in two limes, a preferred amount of chicken bouillon, and black pepper. Mix it all together, and your beans are done. 

Now, a good hot dog isn’t complete without toppings, and I’ve gone for a killer slaw. You’ll want to start by combining mayo, apple cider vinegar, mustard, sugar, salt, black pepper, and celery salt with a whisk. Once it’s all incorporated, shred up some cabbage, and put it in a large bowl along with the dressing, then toss to combine. Give it a taste, and adjust the seasoning to your taste. 

Finally, we come to our hot dog itself. Go ahead and grill up an all-beef dog alongside a poppy seed bun. Once the bun is toasted and the hot dog is cooked through, it’s time to start assembling. Start with a layer of your beans inside the bun, followed by your grilled dog, top with the coleslaw, and finish it all off with a good squeeze of Redneck Lipstick BBQ sauce. And there ya have it, the Redneck Lipstick BBQ Sonoran hot dog. 

That’s gonna be all for now; let us know in the comments below where you’d like to see the truck head to next, and how you’d complete the sentence, “BBQ That_____.”

Redneck Lipstick Sonoran Hot Dog Recipe  

Ingredients

• One or more all-beef hot dogs

Beans

• Two x 16 oz can pinto beans
• 1/2 pound chopped bacon
• One large yellow onion, diced
• Five garlic cloves, chopped
• Two cups of water or lager beer
• One cup of green salsa verde
• Juice of two limes
• One cup freshly chopped cilantro
• One teaspoon ground cumin 
• Chicken bouillon to taste 
• Black pepper to taste

Coleslaw

• 16 oz of shredded cabbage
• ½ mayo
• 1¼ tablespoon apple cider vinegar 
• Two teaspoons mustard
• Two teaspoons sugar 
• One teaspoon salt
• ½ teaspoon black pepper
• One teaspoon celery salt

Directions

For beans: In a large frying pan over high heat, add chopped bacon and onion, sauteing until bacon is crispy and onions are cooked through and translucent. Add garlic, stirring constantly for two minutes. Add water or beer, continuing to stir, then add all other ingredients except for pepper, lime juice, and chicken bouillon. Reduce heat to low and simmer for one hour, stirring every five to ten minutes, adding more liquid if necessary. Once simmered for an hour, check beans for taste, then add lime juice, and preferred amount of chicken bouillon and pepper. Stir to incorporate, then remove from the heat. 

For coleslaw: In a mixing bowl, whisk together mayo, vinegar, mustard, salt, sugar, pepper, and celery salt until combined. Transfer mixture into a larger bowl with cabbage already in it, then toss to combine. Adjust seasoning to taste. 

For hot dog and bun: Grill an appropriate amount of hot dogs until cooked through, remembering to toast poppy seed hot dog bun to desired doneness.