Fang Food: Sonoran Hot Dogs

Now, I did have one slight disadvantage when setting out to do this: I've never actually had the Sonoran dog they sell at Chase. I did, however, have an article from dbacks.com describing it, so I based this recipe off of that.

There is something of a running joke on this site about there being no such thing as an Arizonan hot dog. A little digging suggests that this stems from an angry (borderline psychotic) email sent to Jim by a Cubs fan. Therefor, this is not an Arizonan hot dog, because if it was, it wouldn't exist, and that would be a real shame, I think. But without further ado, the Sonoran dog!

The Sonoran dog

Ingredients:

• 2 cups Pico de Gallo
• 1 can of ranch style beans
• 8 hot dogs
• 8 slices of bacon
• 8 hot dog buns
• 16 - 24 toothpicks

Directions:

1. Soak the toothpicks in water for about half an hour. This will prevent them from burning up on the grill. Wrap the hot dogs in one slice of bacon each. Using the soaked toothpicks, pin the bacon to the dogs at both ends, and in the middle. The middle toothpick is optional, but it's helpful if you didn't quite get the bacon wrapped tight enough.
2. Heat the grill. If you're using gas, only heat one side of the grill. If you're using charcoal, only put coal on one side. When the grill is hot, carefully put the dogs on the side that either doesn't have coals, or the burners aren't on. Cook, turning frequently, until the bacon is crispy.
3. Meanwhile, heat the beans.
4. When the dogs are finished, it's time to assemble them. First things first, take out the toothpicks. They don't taste very good. Put your hot dog in a bun. Top with your beans and the Pico de Gallo. You now have a tasty, completed Sonoran dog!

I'm sure you can get wonderful Pico de Gallo at the store, but everything is better homemade. Because of that, I give you a recipe for homemade Pico de Gallo.

Pico de Gallo

Ingredients:

• 1 1/2 cups seeded, diced tomatoes
• 1/4 cup diced red onion
• 1 tablespoon diced jalapenos
• 1 tablespoon minced garlic
• Juice from 2 limes
• 2 tablespoons cilantro
• Salt and pepper

Really, really hard directions:

Combine all ingredients in a bowl. It's ready to serve now, or can be kept in the fridge for a couple days in a sealed container.

Okay, maybe I lied about the really, really hard part. It is tasty, though, and I hope you enjoy it!

Fang Food is a series of weekly baseball food articles written by prwhitaker1 (Whit), imstillhungry95 (Blake) and Turambar (Patrick). Check out the archive of past articles! Questions, comments, suggestions, concerns? Email us at fangfood@gmail.com or contact us on Facebook..