Servings: 4
At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line. For an easy summer BBQ menu, serve the dogs with Mexican Grilled Corn on the Cob.
This recipe is excerpted from The Tex-Mex Grill and Backyard Barbacoa Cookbook.
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Love the dish! Easy yet very tasty, in fact, I made it for our dinner last night and it turned well. Thanks! Take a glimpse at fr.gourmandia.ca and www.ibeefrecipes.com for more admirable recipes!! You will be surprised of the different variations in their recipes. Thumbs up!
The first time I had this was in Pennsylvania and they called it a Texas Tommy, healthy no, yummy yes.
My daughter just came back from Tucson on a vacation where she raved about these hot dogs! I surfed the web and came across this recipe, so glad I did.I made a couple of changes and the result was fantastic. Used pinto beans and placed them in the bun first, made guacamole, BBQ the dogs and steamed the buns 1 minute prior to serving! I went by what my daughter had been served in Tucson, we were not disappointed with these minor changes. A wetter dog that's for sureI increased the mayonnaise & placed it in a squirt bottle so everyone could drizzle it over the dogs, did the same with the salsa verde. Impressive, my dinner was a hit! No left overs & two guests went to U of A ... what was I thinking they ate these on a regular basis. Let's just say these Sonoran Dogs we the talk of the evening.Served Margaritas, three fruit salsa and a southwest caesar with polenta croutons!Food Coma.........haha
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