Chili dogs are all well and good, but if you want to really WOW folks at your next cook-out, may I suggest the Sonoran Dog? Originating from the Mexican state of Sonora in the late 1980’s (thank you Wikipedia), the following aspects are standard; a bacon wrapped dog, grilled so all the fat is rendered off, pinto beans, and pico de gallo. Then each version is different because of the wide variety of sauces that can be put on it. My version goes with refried beans in place of pinto beans, to better keep all your toppings on the bun, and the Chile Lime Crema acts as a palatable medium of the various sauce options.

Ingredients

• Chile Lime Crema
  • ¼ cup sour cream
  • 2 Tbs Mayo
  • 1 Tbs lime juice
  • 1 Tbs chopped fresh cilantro (or sub in some of the fresh cilantro paste they sell in grocery stores now)
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • Roasted chiles, to taste (hatch or jalepeno)
• Hot Dogs
  • Hot dogs
  • 1 lb of thin cut bacon
• Assembly
  • Top Cut buns, lightly toasted
  • Refried beans (maybe add in some roasted chiles for some spice)
  • Guacamole
  • Pico de Gallo

Instructions

1. Combine all ingredients for the Crema in a food processor, process until combined. Cover and chill for later.
2. Wrap all hot dogs in a piece of bacon each, securing with toothpicks at the end of each dog, grill on a propane grill for 20 minutes, flipping halfway through. Cover, and set aside to cool.
3. While hot dogs cool, toast the buns if you feel like it (can lightly brush with butter for a Texas Toast like crunch).
4. Assemble your dogs:
   • Bun
   • Refried beans
   • Bacon wrapped dog
   • A few dollops of guacamole
   • A few spoonfuls of Pico de Gallo
   • A drizzle of Chile Lime Crema

Yield: Enough for a cookout of 5 people