Season with salt and pepper, to taste, and turn down the heat to the lowest setting, and cover until you’re ready to assemble the hot dog. Reduce over medium-low heat until the consistency is loose but not runny. Add the onions and pickle, then blend in the cheese and hot sauce.When the beans start to bubble and soften, mash them until they’ve turned into a paste and add the water, stirring to combine. Add the mayonnaise to a pot over medium heat, then the can of drained pinto beans.For tang and texture, the refried beans in this recipe (Texan purists can call them Yankee refried beans all they like, but this riff is tasty!), incorporate an ingredient unlikely to be found in most traditional recipes, but one that Chicago-style hot dog lovers would never eat a hot dog without: pickles.In any event, just make sure you have some moist, sturdy bread (no top-loading bun substitutions for the traditionally used bolilo rolls).Click here to see 8 Creative Hot Dog Recipes. Refried beans, tomatoes, onions, salsa, avocado, and well, bacon, all come together to create a colorful, zesty, indulgent and filling treat. Edge noted tales of bacon-wrapped dogs being fed to crowds at wrestling matches in the 1950s in Mexico City, and Sonora, but also suggested Oscar Meyer’s own print ads hawking the idea of bacon-wrapped dogs may have had something to do with how this riff began.However it got started, the end result is a fun (and messy) one. In a New York Times article from 2009, John T.
Wrapped in bacon, nestled into a bun, covered with colorful toppings, and the zigzag of condiments, the Sonoran dog has to be one of the coolest, most visibly striking riffs of the genre.Like many epic food creations, the origins of the Sonoran hot dog are hard to pin down. Hot dogs are an amazing invention, partly because of how versatile and fun they can be when you trick them out with toppings.
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