Chef Zach’s Sonora Hot Dogs
Coney, Chicago, kraut. Some variations of hot dogs are known all over, so the name alone is enough to conjure images of the ingredients, smells, and flavors. Today for the Fourth of July, we thought to try a style we hadn’t before: Sonora. This originates in the capital of Sonora, a state in Mexico, and is the version popular in Arizona and New Mexico. Before turning up your nose and declaring, “How un-American!”, don’t forget that many western states only became part of the Union fairly recently, in the grand scheme of things. To honor our country’s rich history, Chef Zach presents his interpretation of the Sonora dog.
As many natural, all-beef hot dogs and buns as you want (we made 14 tonight for a small get-together)
1 strip of Niman Ranch bacon per hot dog
2 tomatoes, sliced
1 can of ranch-style beans
1/2 cup of sour cream
2 tbs. of whole milk
The juice of 1/2 of a lime
Halve the avocados, remove the pits, and scoop out the fruit into a bowl. Mash with the lime juice. Keep in the refrigerator until ready to serve. Combine the sour cream and milk, and transfer to a squirt bottle; keep this in the refrigerator, as well.
Wrap each hot dog with a strip of bacon. Secure with toothpicks. Preheat oven to 300 degrees F to warm the buns later.
If you have multiple levels in your grill, it is recommended that you first place the hot dogs on the top rack to help render some of the fat. Let the fat drip down but expect flare ups, so be prepared to move the hot dogs around to avoid flames. Therefore, you don’t want to overload the grill, because you need room to move around the hot dogs.
Heat the ranch-style beans as directed.
After about 6 minutes, place the buns on a baking sheet and warm in the oven for 6 minutes, leaving the hot dogs on the grill for a total of 12 minutes. Remove the toothpicks from the hot dogs, place in the buns, and garnish with: beans, tomato slices, avocado, and sour cream.