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Coney Island meets Hermosillo in this version of a Sonoran-style hot dog, as served in the capitol city of Hermosillo, and all over the northern Mexican state of Sonora.

Special tools:  Grill, indoor or outdoor will work just fine
Preparation time:  About 5 minutes; additional time for sauce; see recipe
Grilling time:  About 5 minutes
Yield:  2 servings

2 hot dogs, any variety
2 bolillos; available in most Latin grocery stores and bakeries
1 cup Hermosillo style, 1/2 cup per hot dog; recipe follows
2 slices bacon, any variety
1 tomato, chopped; I prefer hard Roma tomatoes|
1/2 onion, diced, Sonora street vendors prefer white onions, but any variety can be used
2 yellow chili pepper; see text
Suggested condiments:
Salsa verde, guacamole, mustard, mayonnaise, lime slices
Mesquite wood chips, if using outdoor grill

Fire up the grill to high.  While grill is heating, dice tomato and onions.  Wrap 1 slice of bacon around each hot dog.  When grill is hot, and wood chips (if used) are producing smoke, place hot dogs and chili peppers on grill. Grill hot dogs and chili peppers, turning once to insure "sear" marks, until bacon is semi-crisp, but still chewy, about 4 minutes.  

Remove the hot dogs from the grill, and tuck one hot dog inside a bolillo.  Unlike U.S.-style buns, the bun isn't split, as its sort of hollowed out in the middle, and the ends remain closed.  The Hermosillo style hot dog sauce is placed in the upper part of the bun, next to, and  above the hot dog, then the diced tomatoes and onions are placed on top of the beans.  Salsa verde and guacamole are placed on the bun, below the hot dog, and then mustard and mayonnaise are placed over the dog and the condiments.  For a super authentic taste, squeeze the juice of half a lime over the condiments, as per the style of Sonora. The grilled chili peppers are placed next to the loaded hot dog, and you're ready to enjoy your Sonora-style hot dog.

Recipe for Hermosillo style hot dog sauce:

2 dried New Mexico chili peppers
3 dried Anaheim chili peppers
2 cups beef stock, preferably homemade
1/2 pound ground beef
1/2 white onion, diced
2 cloves garlic, diced
2 tablespoons lard, melted
1 teaspoon ground cumin
Salt to taste, about 1/4 teaspoon
1/2 teaspoon oregano
1 tablespoon flour
Beer, as needed, see text

Remove seeds and stems from dried peppers and combine with diced garlic and beef stock.  In microwave oven, or in skillet, heat until mixture is hot.  Remove from heat and allow to cool; about 15 minutes.

Meanwhile, crumble beef in cast iron skillet.  Cook over medium-high heat until browned, about five minutes, stirring as needed.  Remove from heat, drain fat from ground beef, and reserve ground beef.  Over medium heat, place lard in skillet, allow to melt.  Saute diced onions in lard for about two minutes, then add ground beef, pureed chili mixture, and remaining ingredients, except for the flour and the beer.  Cook for about 2 minutes, until mixture comes to a boil.

Reduce heat to extra-low and simmer for about 40 minutes, until meat becomes tender, stirring as needed.

In a small bowl, combine four and about 2 tablespoons of liquid from skillet.  Combine and mix flour and liquid until smooth and free of lumps.  

After chili/meat mixture has simmered for 40 minutes, add flour mixture and cook for an additional 10 minutes. If necessary, add beer to achieve desired consistency.  I prefer the consistency of my hot dog sauce to be slightly runnier than pancake batter, but how you make it is up to your taste.

If you have any sauce left over, you'll find its delicious spooned over beef enchiladas, potatoes, rice, or S.O.S. style, on toast.

Any well-stocked Latino grocery store should carry bollios, but if you can't locate them, use the large, soft, stadium-style hot dog buns, which will do a pretty good job, but it won't be the same as using a bolillo.  

As you're grilling your hot dogs, and cooking a pot of Hermosillo hot dog sauce on the side, close your eyes, savor the aroma, and picture yourself on the streets of Hermosillo, in front of a hot dog cart, and you're about ready to pay a small price for the hot dog of your dreams.

In this delicious recipe, Coney Island truly meets Hermosillo, or put it another way, Michigan meets Sonora, as both versions of hot dogs have a beanless meat sauce, or gravy, and both are common to the upper mid west of each respective country.  Try my authentic Hermosillo style hot dog, and you just may want to take a trip to Sonora.

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