Sunday funday! Packers are playing the Arizona Cardinals today. Arizona is known for the Sonoran hot dog. This south of the border treat is a bacon wrap hot dog, placed in a bolillo bun (Mexican bun), topped with pinto beans, Hispanic condiments, mustard and mayo. Here's my twist. Go Pack Go!
Ingredients
5 brats
1 beer
5 slices of bacon
5 bolillo buns or hot dog buns
Pinto bean homemade or can (recipe below)
Green jalapeño avocado sauce (recipe below)
Pico de Galo (recipe below)
Mustard
Mayo
Add brats and beer to skillet. Cover and simmer until brats are done. Wrap bacon around cooled brats and secure with toothpick. Cook on grill or flat top until bacon is crisp.
Cut a slit down the middle of the bun. Add brat, and top with pinto beans, Pico de Galo, green sauce and mustard. Enjoy!
Pinto Beans
2 cups dried pinto bean
1/2 onion
1 Jalapeno
1 bay leaves
Salt and pepper
Add beans to a pot and cover with water. Soak for 8 hours or overnight. Strain and rinse beans. Add beans back to pot and add water to just cover. Add onion-bay leaf to pot and bring to a boil. Turn heat down to medium low and simmer until beans are tender. Add salt and pepper 30 minutes into cooking.
Green Sauce
3 jalapenos
1 onion peeled and quartered
2 cloves garlic
1 avocado
1/2 cup cilantro
1/2 cup mayo
Juice from 1 lime
Salt and pepper to taste
Preheat oven to 400 degrees. Wrap jalapenos, onion, and 1 clove of garlic in aluminum foil and cook in oven for around 30 minutes. Cool a bit and remove seeds and steam from jalapeños, add to blender or food processor with the rest of the ingredients. Process until well blended.
Pico de Galo
4 diced fresh tomatoes
1 diced onion
1 diced jalapeño
1/4 cup chopped cilantro
Juice of 1 lime
Salt and pepper to taste
Mix all together in bowl.
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