Sonoran dogs

[guest122]

These things are tasty when you are in the mood for some junk food.
Wrap a hot dog in bacon and fry it. Top with pinto beans,onions,mayo (I use Miracle Whip) diced tomatos and salsa verde and shreaded cheese all to taste make sure to use a bigger bun than a hot dog bun we use small sub rolls.

 

[trhee]

Love Sonoran hot dogs. Had my first one around 10 years ago during a road trip out to AZ from NYC.

 

[transmaster]

That does look good. I just ordered a sampler pack from Hofmann's which includes Jalapeno Brat's I'll bet they would work great in a Sonoran dog. I have one question the buns. They look like a hoagie roll trimmed along the sides and toasted it that correct?

 

[trhee]

Use a bolillo if you can find one in your area. It's Mexico's answer to a French baguette, but shorter in length.

 

[transmaster]

I don't know if I will have any luck finding a bolillo in Cheyenne. but King Soopers might they have an excellent bakery. I ordered the sample pack from Hofmann's because my Irish Terrier friends in New York inform me this is considered the best German sausage maker, I have no way of knowing this first hand but I am looking forward to trying out what they make. I was just looking at the page for the Jalapeno flavored Italian sausage. When I first looked at it I noted the photo showed it in a bun loaded with fajita vegetables I see it is something of a simplified Sonoran hotdog.

I just asked Siri and it came up with 2 bakeries in Cheyenne I was not aware of I will give them a call. I have been a complete bread freak since my days as a teenager in San Fransico in the late 1960's when my Dad was still in the Navy we lived on Treasure Island while he was on board ship. There was a small bakery, now long gone, across the street from the school I went to in the city. For lunch I would walk across the street buy a small round, dark bake, and a quart of milk. I fell in love with San Fransisco sourdough bread. I returned to San Fransico several times in the 1990's with the 67th Army Band of Wyoming. I remember going to the Boudin bakery store on Pier 39. When I stepped up to the counter the clerk asked me what I wanted and I told him a round and did they have any dark bake. He blinked and smiled, you use to live here didn't you. I smile back and nodded. He went into the back where the kept the dark bake loaves for the locals. He told me they did not put it out because to those not initiated it looked burnt. What was really interesting is the tourists also at the counter who over heard this exchange wanted dark bake too, more initiates. :yes:

Use a bolillo if you can find one in your area. It's Mexico's answer to a French baguette, but shorter in length.

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[trhee]

If you can't find bolillos, use a 6" hoagie roll in a pinch.

 

[guest122]

If you can't find bolillos, use a 6" hoagie roll in a pinch.

Thats usually what we use. We don't toast our rolls but a lot of people do.