Hot Dogs Sonorenses (Sonoran Bacon-Wrapped Hot Dogs)
Bacon-wrapped frankfurters in soft buns loaded with beans, pico de gallo, mayo and mustard, a famous street snack from Sonora.
Made with Fresh pico de gallo and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £3.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wrap two rashers of bacon around each frankfurter in a spiral, overlapping slightly, and secure the ends with cocktail sticks.
- 2
Heat a large frying pan over a medium heat. Cook the wrapped frankfurters for 10 to 12 minutes, turning often, until the bacon is browned and crisp all over and the sausage is steaming hot all the way through.
11 min - 3
While they cook, warm the refried beans (see the base recipe) in a small pan until steaming hot all the way through.
- 4
Toast the buns cut side down in the bacon fat in the pan for 1 minute until golden.
1 min - 5
Remove the cocktail sticks. Spread a spoonful of warm beans into each bun and tuck in a bacon-wrapped frankfurter.
- 6
Top with avocado and your ready made pico de gallo (see the base recipe), then zigzag with mayonnaise and mustard. Eat straight away.
Tips
- Use thin streaky bacon. Thick bacon does not wrap neatly and takes too long to crisp.
- Toast the buns in the pan with the leftover bacon fat for a toasty, savoury flavour.
- Add pickled jalapeños or a spoonful of hot sauce for a spicier version.
Storing and freezing
Best eaten straight away. Cooked bacon-wrapped sausages keep in the fridge for up to 2 days. Reheat in a hot pan until steaming hot all the way through before filling fresh buns.
Questions
Why is it called a Sonoran hot dog?
The style originated in Hermosillo in Sonora, northern Mexico, and became popular across the Arizona border. It features a bacon-wrapped sausage in a soft bolillo-style bun with beans, tomato, onion, mayonnaise and mustard.
Do I have to wrap the sausages in bacon?
It is the defining feature, but you can skip it for a lighter version. Fry or grill the frankfurters until browned instead. Add the beans and pico for the flavour contrast.
Can I make them on a barbecue?
Yes. Barbecue the wrapped sausages over medium heat for 10 to 12 minutes, turning, until crisp and cooked through. Keep the heat moderate so the bacon crisps without burning.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.