Southpoint Sonoran Hot Dog

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Smoky • Savory • Crunchy • Tangy

A Carolina-inspired take on the iconic Sonoran hot dog featuring a double bacon-wrapped hot dog glazed with Black Cherry Acapulco Gold Sauce, tucked into a toasted bolillo roll with creamy onion-pinto bean spread, charred red and yellow bell peppers, fresh vegetables, crispy onions, and a bright jalapeño-lime aioli.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

INGREDIENTS

Bacon-Wrapped Hot Dogs

  • 4 all-beef hot dogs
  • 8 slices bacon
  • 3 oz Black Cherry Acapulco Gold Sauce (BCAG)

Seasoned Pinto Beans

  • 1 can pinto beans, drained
  • ¼ medium onion, roughly chopped
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste

Grilled Peppers

  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced

Jalapeño-Lime Aioli

  • 2 fresh jalapeños, seeded
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • Juice of 1 lime
  • Small piece fresh ginger
  • ½ tsp garlic powder
  • Salt, to taste

Assembly

  • 4 bolillo rolls
  • 1 medium tomato, diced
  • ½ medium red onion, diced
  • Crispy fried onions, for topping

PREPARATION

Prepare the Pinto Beans

Combine pinto beans, onion, salt, pepper, and garlic powder in a food processor or blender.

Blend until thick and mostly smooth, leaving a little texture if desired.

Set aside.

Make the Jalapeño-Lime Aioli

Combine jalapeños, mayonnaise, sour cream, lime juice, ginger, garlic powder, and salt in a blender or food processor.

Blend until smooth.

Refrigerate until ready to use.

Grill the Hot Dogs

Wrap each hot dog tightly with two slices of bacon.

Preheat grill to medium heat.

Cook hot dogs, rotating frequently, until the bacon is crisp and rendered.

During the final few minutes of cooking, brush generously with Black Cherry Acapulco Gold Sauce.

Continue grilling until the glaze becomes tacky and caramelized.

Remove from heat.

Grill the Peppers

Place diced red and yellow bell peppers in a grill basket or on a flat-top section of the grill.

Cook until softened and lightly charred around the edges.

Remove from heat and set aside.

Toast the Bolillo Rolls

Cut a slit into the top of each bolillo roll to create a pocket.

Place rolls in a 350°F oven for 5–7 minutes until lightly toasted and warm.

ASSEMBLY

Spread a generous layer of onion-pinto bean spread inside each bolillo roll.

Insert a bacon-wrapped, BCAG-glazed hot dog.

Arrange the charred red and yellow bell peppers along one side of the hot dog.

Add diced tomatoes and red onion along the opposite side.

Drizzle generously with jalapeño-lime aioli.

Top with crispy fried onions.

SERVE

Serve immediately while the hot dogs are hot and the bacon remains crisp.

Optional: serve with additional Black Cherry Acapulco Gold Sauce and fresh lime wedges on the side.

 

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