Have you heard about my Whole30-, keto-, and paleo-friendly version of Sonoran hot dogs, those crispy bacon-wrapped hot dogs smothered with your favorite Mexican-inspired toppings? You can make this simple version at home and you won’t even miss the bun!
I first encountered these Mexican-inspired bacon-wrapped hot dogs as a college freshman wandering around San Francisco’s Mission District. Or rather, my nose found them. I followed the intoxicating scent of sizzling bacon, hot dogs, grilled peppers and onions to a friendly sidewalk vendor selling Sonoran hot dogs. After tasting one, I was hooked. I still gaze longingly at them whenever I venture through the Mission.
What is a Sonoran Hot Dog?
A Sonoran hot dog is a bacon-wrapped hot dog that’s typically served in a chubby baguette roll called a bolillo and topped with condiments like grilled onions and peppers, pinto beans, salsa, and a drizzle of mayonnaise. According to Wikipedia, it originated in the Mexican state of Sonora and is a regionally popular hot dog variation in parts of Arizona, Southern California, and the San Francisco Bay Area. Its popularity isn’t surprising—you can’t possibly go wrong combining smoky bacon-wrapped hot dogs and your favorite Mexican toppings!
How are these Sonoran Hot Dogs Whole30-compliant?
To make Sonoran hot dogs Whole30-compliant, you gotta ditch the bun and beans and make sure that all the meat and toppings are sugar-free, grain-free, dairy-free, and junk-free. Luckily, you can buy Whole30-friendly hot dogs and bacon at most grocery stores—some compliant brands include Applegate, Wellshire Farms, and Pederson’s Family Farms. Always read the ingredients label to double-check!
The bollilo is easily replaced with lettuce leaves. You can even serve the bacon-wrapped hot dog on a bed of greens to make a hearty Mexican salad!
Wrap the bacon tightly!
The key to a great Sonoran hot dog is to wrap a piece of bacon tightly in a single layer around the dog. If you have a choice, try to avoid thick-cut bacon because it takes longer to cook and it doesn’t stay in place as well as thinner strips of bacon. Also, remember to tuck the ends of the bacon as you wrap it snugly around the frankfurter so it won’t unravel as you fry it.
Use a large skillet!
The secret to frying the bacon-wrapped hot dogs is to sear them in a skillet because the direct contact with a flat hot surface gets the bacon crispy and helps it adhere around the frankfurter. I’ve tried roasting these porktastic dogs on a sheet pan in the oven and cooking them on the grill outside, but the bacon invariably curls up and falls off the hot dog.
Also, make sure the skillet is large enough to accommodate the hot dogs as well as the peppers and onions. If the hot dogs and vegetables are crowded into a small pan, the veggies and bacon will steam and won’t brown well. Don’t have a large pan? Cook the hot dogs first and then add the peppers and onions to the empty skillet.
Time to make Whole30 Sonoran Hot Dogs!
Serves 4
Ingredients:
- 4 bacon slices, sugar-free if doing a Whole30
- 4 hot dogs, sugar-free if doing a Whole30
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- Diamond Crystal kosher salt
- Butter lettuce leaves
- ½ cup pico de gallo or your favorite salsa
- 1 large Hass avocado, peeled and sliced
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Grab a strip of bacon for each hot dog and wrap one around each hot dog in a single layer…
…tucking the end pieces so the bacon strips don’t unravel.
Heat a 12-inch skillet on medium heat. When it’s hot, place the four bacon-wrapped hot dogs in a single layer in the middle of the skillet.
Fry the hot dogs undisturbed until the bacon is browned on one side. Then, flip the hot dogs over and fry until browned on the other side.
Add the onions and peppers around the hot dogs on the edges and sprinkle salt on the vegetables.
Continue browning the Sonoran hot dogs and stir the peppers and onions to ensure even cooking.
The dish is ready when the bacon-wrapped hotdogs are browned on all sides and the peppers and onions are tender and caramelized.
Serve the hot dogs and sautéed peppers and onions with butter lettuce leaves…
…so that everyone can top each lettuce-wrapped Sonoran hot dog with pico de gallo and sliced avocado if desired!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
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Sonoran Hot Dogs (Paleo, Whole30, Keto)
Here’s a Whole30-, keto-, and paleo-friendly version of Sonoran hot dogs, crispy bacon-wrapped hot dogs smothered with your favorite Mexican-inspired toppings!
- 4 bacon slices (sugar-free if doing a Whole30)
- 4 hot dogs (sugar-free if doing a Whole30)
- 1 large onion (thinly sliced)
- 1 red bell pepper (or other color, thinly sliced)
- Diamond Crystal kosher salt
- 8 butter lettuce leaves
- ½ cup pico de gallo (or your favorite salsa)
- 1 large Hass avocado (peeled and thinly sliced)
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Grab a strip of bacon for each hot dog and wrap one around each hot dog in a single layer, tucking the end pieces so the bacon strips don’t unravel.
-
Heat a 12-inch skillet on medium heat. When it’s hot, place the four bacon-wrapped hot dogs in a single layer in the middle of the skillet.
-
Fry the hot dogs undisturbed until the bacon is browned on one side. Then, flip the hot dogs over and fry until browned on the other side.
-
Add the onions and peppers around the hot dogs on the edges and sprinkle salt on the vegetables.
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Continue browning the Sonoran hot dogs and stir the peppers and onions to ensure even cooking. The dish is ready when the bacon-wrapped hotdogs are browned on all sides and the peppers and onions are tender and caramelized.
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Serve the hot dogs and sautéed peppers and onions with butter lettuce leaves so that everyone can top each lettuce-wrapped Sonoran hot dog with pico de gallo and sliced avocado if desired.
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