Sonoran Hot Dog

Name: Sonoran Hot Dog
Yield: Serves 4 to 8
Cuisine: Mexican
Ingredients: 8 thin slices bacon (I use pecan-smoked at BarBacon); ½ cup (115 g) soft unsalted butter; 8 potato roll hot dog buns, split; ½ cup (120 ml) mayonnaise; 2 teaspoons rice vinegar; 8 best-quality all-beef hot dogs; Chopped fresh cilantro leaves; 4 cups (960 ml) canola oil

Preparation info

Serves
4 to 8

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This deep-fried bacon-wrapped hotdog represents a fusion of flavors and cultures from the United States and Mexico. Grilled perfectly, atop a buttered bun and slathered with mayonnaise and a spicy relish, this hot dog may convince you to never use mustard or ketchup again!

Ingredients

8 thin slices bacon (I use pecan-smoked at BarBacon)
8 best-quality all-beef hot dogs
4

Americas
Mexico
United States
Sandwich

Method

Wrap a piece of the bacon around each hotdog and hold it in place with toothpicks. Refrigerate while the oil comes to temperature.

Heat the oil in a medium Dutch oven or deep-fryer until it reaches 350°F (175°C) on a deep-fry thermometer. Line a baking sheet with several layers of paper towels.

Fry the hot dogs, in batches, making sure to keep them totally submerged in the oil (