Sonoran Hot Dog

Start by getting a medium skillet up to medium heat. Wrap the bacon around the hot dog and add it to the skillet.

During this time, prepare all of your ingredients.

Add the mayonnaise to a small bowl and combine that with the milk. Whisk to thin it out a bit. You don’t want a thick mayonnaise here, but something to drizzle. So add more milk if needed, depending on your style of mayonnaise, until it gets a bit thinner. Set aside.

Keep turning the hot dog, cooking for a few minutes on each side until the bacon becomes crisp all around the hot dog. Once you have achieved a crispy bacon coated hot dog, remove it from the heat and set it aside.

Add a layer of the cooked refried beans to the inside of the bolillo roll. Top that with the sliced shallot and cilantro. Add the bacon wrapped hot dog.

Top with the diced tomatoes, sliced jalapeno pepper, salsa verde, and avocado. Generously drizzle with the mayonnaise.

You’re done.

Sounds like a lot, but it only takes as along as you have to cook that hot dog, roughly 10 minutes or so.

Your end result is a bite of wonderland. You get the smokiness from the hot dog, and then let’s not forget about the bacon. And also the spice from the shallot and jalapenos gets perfectly balanced by the avocado and mayonnaise.