Paleo Sonoran Hot Dogs

published Feb 26, 2022
Sonoran Hot Dogs
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Credit: Michelle Tam & Henry Fong

I first encountered these Mexican-inspired bacon-wrapped hot dogs back when I was a college student 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 sidewalk vendor cooking up Sonoran hot dogs. A few bucks and a big bite later, I was in heaven. Years (decades!) later, I finally modified the recipe to be Paleo-friendly, and it’s so tasty I don’t even miss the bun!

Note: This recipe is part of a weekly menu of Paleo meals from Michelle Tam and Henry Fong, the creators of the blog Nom Nom Paleo and authors of several cookbooks, including Nom Nom Paleo: Let’s Go!, where you’ll find this recipe and other delicious Paleo recipes.

Sonoran Hot Dogs

Serves 4

Nutritional Info

Ingredients

  • 4 slices

    bacon

  • 4

    grass-fed all-beef hot dogs

  • 1

    large onion, thinly sliced

  • 1

    red bell pepper, thinly sliced

  • Diamond Crystal kosher salt

Optional toppings:

  • 8

    butter lettuce leaves

  • 1/2 cup

    pico de gallo (tomato salsa)

  • 1

    large Hass avocado, peeled and sliced

Instructions

  1. Wrap a strip of bacon around each hot dog, tucking the ends of each bacon strip underneath so it won’t unravel during cooking.

  2. Heat a 12-inch skillet on medium heat. Once it’s hot, place bacon-wrapped hot dogs in a single layer in the middle of the pan.

  3. Cook undisturbed until the bacon is browned on one side. Then, flip the hot dogs over and fry until browned on the other side.

  4. Add the onions and peppers to the space in the pan around the hot dogs and sprinkle salt on the vegetables.

  5. Continue browning the hot dogs while stirring the onions and peppers to ensure even cooking.

  6. Once the bacon-wrapped hot dogs are browned on all sides and the peppers and onions are tender and caramelized, you’re done.

  7. Serve as-is or on butter lettuce leaves and garnished with your favorite toppings, like fresh salsa and sliced avocados.

Recipe Notes

Excerpted from Nom Nom Paleo: Let’s Go! © 2022 written & photographed by Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel Publishing. All rights reserved.