Sonoran Hot Dogs Are Perfect for Your Oscar Party

By on February 22, 2012

Sonoran Hot Dogs for Your Oscar Party.

Our own Jennifer English, host of Bottoms Up! Radio, is getting ready for her fabulous Annual Oscar Party in Tucson where people come in costume,  make bets on who will win, and dine on fabulous food. Something different every year.  Read what she says they’re doing this year. lwe

by Jennifer English

I really love the month of February. There is so much to enjoy, and here in Tucson with these beautiful sunny days, cool starry nights and friends and family visiting from out of town, we have just the things to tempt them to stay a little longer in this delicious place we call home.

Wether you are hosting a Rodeo Parade tailgate, Oscar Party, or other celebration this week, we think that
The Sonoran Hot Dog can be an edible Tucson experience. Made famous by two local restaurants, Sonoran Hot Dogs like the Philadelphia Cheesesteak have spawned a fierce rivalry that rages on ( El Guero Canelo and BK Carne Asada, these two places are the Geno’s and Pat’s of Sonoran Hot Dogs in Tucson) . Fans insist that El Guero Canelo is superior, while others will fight to defend the culinary honor of BK Carne Asada.  Almost every food television network and show have been to Tucson to weigh-in on the debate. Our finest chefs including James Beard Award winner Janos Wilder and Chef Albert Hall from Acacia have offered their spin on them. The Sonoran Hot Dog is not just a winner. It is a delicious, complex, multi-layered meal in a bun.  It has been described as a chili dog on steroids but that is insufficient to describe the “surprises” contained in the best sonoran hot dogs. Chili dogs never dreamed this big.
The Sonoran Hot Dog is like the culinary version of the bumble bee, so big and so much that it should never be able to fly, or in this case taste delicious. On paper, it is so ridiculous that delicious seems impossible. Bacon enrobed Hot dogs, mustard, mayo, ketchup, beans, guacamole, onions, salsa, tomato, jalapenos. The question isn’t where do you start. Instead we ask where does one stop? In fact the options are unlimited. We decided to go a little creative crazy and try a few improvisations on the theme. Crushed pineapple? Mesquite smoked tri-tip beef instead of bacon wrapped? Knockwuurst instead of a hot dog?
You can serve small ones, like Albert hall does at Acacia called Sonoran Pups” for an Oscar party. You can get the whole family involved in a “Make Your Own Sonoran Hot Dog Party”. Set out an entire array of toppings and let your culinary inspiration be free. I suggest we all start with the classic recipe as featured in the Tucson Citizen (recipe copyrighted by Tucson Citizen)
Get a beef hot dog and wrap it like a mummy with bacon.  Mesquite bacon is good. ( I like the garlic taste of the Kosher hot dogs, but try a variety of wieners from The Sausage Shop in Tucson for the most exciting results)
Fry it on a griddle until the bacon gets crisp.  Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
Take a hot dog bun or bolillo roll that has been slit to make a pocket in the middle.  If you want you can toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft.  Work with what you have on hand or what you feel like.
Put mayo, mustard and ketchup on the bun and insert the bacon-wrapped dog.  If you want to squirt the mayo on top, like they do at the stands, mix it with a little lemon juice or water to thin it out.  Put it into a squeeze bottle or sandwich bag with a corner cut off and squeeze it on top when you are done, along with the mustard and ketchup.
Add warm pinto beans, cheese (shredded Mexican cotijo cheese, cheddar, whatever), chopped tomatoes, chopped onions, sliced or blended jalapenos or some type of jalapeno/green chili salsa.
“Just stick whatever you want on there, and whatever amount, to make it taste good.”  (You hear this talking to many Mexican cooks)
But since we have a genuine rivalry here in Tucson, I thought the best way to honor that tradition is to offer 2 recipes from different sources, each perfect in its own right. Similar yet different.
Sonoran Hot Dogs…from the kitchen of One Perfect Bite inspired by Robb Walsh
Ingredients:
3 tablespoons mayonnaise
1 teaspoon Tabasco or other hot sauce
Juice of 1 large lemon
8 all-beef wieners (fat ones work better than long ones)
8 slices extra-thin bacon
8 torpedo rolls or bolillos
1/2 cup warm refried beans
1 cup guacamole
1/2 cup grated jack or cheddar cheese
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 cup Salsa Verde
Directions:
1) Mix mayonnaise, Tabasco, and lemon juice and put into a squeeze bottle.
2) Wrap hot dogs with bacon slices, covering completely. Grill or broil them, rolling hot dogs until bacon is crunchy on all sides, about 7 minutes.
3) Cut a pocket into buns to form a “boat” and toast them in oven or on a grill.
4) When hot dogs are cooked, divide beans and guacamole among eight rolls, spooning them inside pocket and spreading on either side of rolls. Spread cheese down the middle. Using tongs put one piping-hot bacon-wrapped hot dog into pocket of each roll. Top each with onions and tomatoes. Spread Salsa Verde across top. Apply mayonnaise blend in squiggles over tops of hot dogs. Yield: 8 servings.
I think the best beverage companion for these complex flavors is an icy cold Michelada or beer. Another local favorite, the Jamaica, a beautiful hibiscus drink that is at the same time tangy, tart and slightly sweet.
KVOA TV-4 Fresh@4 Food Contributor
2010 Gracie Allen Award Winner: Best Interview Program
The Food & Wine Radio Network…Radio That Satisfies
James Beard Award Winner
brandnewmedia@aol.com
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About Jennifer English

Jennifer English is a James Beard Award winning broadcaster has a life long love of beverages and has been observed with her customary three different sips at mealtime. Her favorite fashion accessory for is a green glass Perrier bottle. She is a fifth generation tippler who proudly and passionately pursues well crafted cocktails around the globe. KVOA TV-4 Fresh@4 Food Contributor 2010 Gracie Allen Award Winner: Best Interview Program The Food & Wine Radio Network...Radio That Satisfies James Beard Award Winner