Sonoran Hot Dogs
Four 6:1 (skinless 6-inch) beef hot dogs
4 slices bacon  
1 tablespoon vegetable oil  
1 white onion, half diced and half sliced  
4 sweet hot dog buns or bolillo rolls  
1 cup cooked pinto beans, warmed  
4 jalapeno peppers  
1/2 cup diced tomato  
2 tablespoons verde hot sauce, such as Cutino Sauce Co.  
2 tablespoons yellow mustard  
2 tablespoons mayonnaise, such as Duke's  
Instructions:
Preheat the oven to 425 degrees F.
Wrap each hot dog in a slice of bacon from end to end diagonally until the whole strip of bacon is rolled around the hot dog, securing with a toothpick if needed.
Heat a large heavy-bottomed skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until browned on all sides. Transfer the skillet to the oven to render the bacon a bit more, about 5 minutes. Remove the toothpicks, if used.
In a cast-iron skillet, heat the vegetable oil and add the diced white onion. Saute until translucent, 4 to 5 minutes. Remove from the skillet and add to a small mixing bowl with the sliced raw onion. Set aside.
Place one bacon-wrapped hot dog in a bun. Evenly divide the warm pinto beans, jalapenos, tomatoes and the onion mixture. Top with the hot sauce, mustard and mayonnaise. Repeat with the remaining hot dogs and serve hot.
