Cast-Iron Sonoran-Style Bacon-Wrapped Hot Dogs with Pinto Beans and Jalapeño Salsa
Wrap each hot dog in a slice of bacon, then cook them in a 12-inch cast-iron skillet over medium-low heat (a camp stove or a grate over coals), turning often, for 15 to 18 minutes until the bacon is crisp and the dogs reach 165°F. Toast the buns in the drippings and pile on warm cumin pinto beans, fresh tomato-jalapeño salsa, mayo and mustard. Plan on about 45 minutes total.
This is the hot dog that gets a line at taco stands in Tucson and Hermosillo. The bacon crisps and holds the dog together, and the soft bun soaks up all the drippings. Warm beans and a fresh, sharp salsa on top keep it from being heavy.
It's still a hot dog dinner, so it's easy. The salsa and beans come together while the bacon cooks, and everything uses one skillet and one small pot. Cook it low and slow so the bacon crisps before the outside of the dog scorches.
Cast-Iron Sonoran-Style Bacon-Wrapped Hot Dogs with Pinto Beans and Jalapeño Salsa
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-low flame or medium-low coals
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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