While the Detroit Lions travel to Arizona this weekend for a Week 3 matchup against the Cardinals, why not bring Arizona to you?
In this week’s edition of Tailgate Recipes, we’re following a very simple guideline that makes almost all food a little bit better: Just add bacon. Of course, there’s much more to a Sonoran hot dog than that, but that’s where the beauty of this recipe starts. In our first two Tailgate Recipe posts, we’ve allowed the opponent’s locale to fully take the wheel.
But given that Detroit is also home to a famous hot dog, we’re hoping to combine the Detroit Coney with a Sonoran dog to see if we can make a SuperDog of sorts. Let’s get right into it.
Ingredients
▶ 8 hot dogs
▶ 1 pound thick-cut bacon
▶ Sub buns
▶ 1 white onion
▶ 2 15-ounce cans of no-bean chili
▶ 12-ounce block of Monterey Jack cheese
▶ Yellow mustard
▶ Diced green chiles
▶ Diced tomato
▶ Optional: Sliced jalapeno
This recipe is going to work a lot like the first one we did here at Tailgate Recipes — the Animal Style Nachos — where, if you’re cooking for a party, you want to just set up a buffet-style array of toppings to go with your main feature, which in this case is bacon-wrapped hot dogs.
This is by far the simplest recipe we’ve tried this season. It’s also pretty easy to scale this recipe up for a larger party size.
1. Prepare your hot dogs before cooking by wrapping each one in a piece of thick-cut bacon like a candy cane. There are two ways to ensure they remain wrapped: You can either tuck the ends of each piece of bacon underneath the wrapped portions or just use toothpicks to make sure they stay in place while cooking. Either one will work.
Note: I did not properly secure the bacon to the dog and regretted it throughout the process.
2. Cook your hot dogs in a skillet on medium-high, turning every so often until the bacon is cooked to your liking.
3. Since we’re modeling these Sonoran dogs after Detroit’s famous coney, we’re going to need some diced onion and some diced tomato. As we’ve mentioned before, a really easy workaround for dicing onion is to roughly chop an onion into decent-sized chunks and throw them into the food processor, where you can quickly hit the button a few times to get your desired fineness. I used Roma tomatoes for mine, but diced tomatoes will work just fine if you’re hoping to save some time and effort.
4. Empty two 15-ounce cans of no-bean chili into a saucepan and heat on medium-low. I believe Coney Island actually has its own brand of chili that you can buy in-store, but I couldn’t find any at my grocery store, so I used Hormel.
5. Use a cheese grater to shred your Monterey Jack cheese. Put that in a bowl and set it aside.
6. Now, it’s time to assemble. Sonoran dogs are typically served in a unique bun called Bolillo rolls. You can probably find some at a specialty grocery store, but given that I was shopping at a regional chain, I used sub buns and they worked great. So bust those bad boys open and get ready to fill.
7. Place the ingredients in the bun in this order: Hot dog, chili, onion, mustard, cheese, green chiles (or jalapeno), tomato.
8. Devour.
More Tailgate Recipes
▶ Beefy Queso Animal Style Nachos
nbianchi@detroitnews.com
@nolanbianchi
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