Sonoran–Mediterranean Street Dogs

Yield: 4 servings
Time: ~75 minutes (components can be made ahead)

Ingredients

Base

• 4 natural-casing beef hot dogs

• 4 soft bakery hot-dog buns, split but not all the way through

• Neutral oil or olive oil, for toasting buns

Pinto Mayo

• ½ cup mayonnaise

• ⅓ cup cooked pinto beans, drained

• 1 small garlic clove, finely grated or mashed

• ¼ teaspoon ground cumin

• 1–2 tablespoons fresh lime juice

• 1–3 tablespoons water or reserved bean cooking liquid

• Fine salt, to taste

Chiltepín Citrus Mustard

• ¼ cup Dijon mustard

• 1 teaspoon yellow mustard

• 1½ tablespoons olive oil

• Finely grated zest of ½ lime

• 1–2 teaspoons fresh lime juice

• ⅛–¼ teaspoon cayenne or Aleppo pepper

• ½–1 teaspoon honey or agave

• Pinch of fine salt

• Warm water, as needed

Roasted Tomato–Chile Ketchup

• 2 Roma tomatoes, halved
  or 1 cup canned fire-roasted tomatoes, drained

• ½ red bell pepper, seeded

• ½ small red onion, cut into wedges

• 1 garlic clove, unpeeled

• 1 small dried guajillo or ancho chile, stemmed and torn
  or ½ teaspoon smoked paprika

• 1 tablespoon olive oil

• ½ teaspoon apple cider or red wine vinegar

• 1–1½ teaspoons honey or agave

• ½ teaspoon fine salt, plus more to taste

• ¼ teaspoon ground cumin

• Optional: pinch smoked paprika or Aleppo pepper

• Water, as needed

Caramelized Onions

• 2 medium yellow onions, thinly sliced

• 2 tablespoons olive oil

• ¼ teaspoon fine salt

• Optional: pinch sugar (only if onions are very sharp)

• Optional: splash of water, as needed

Fennel–Cabbage Slaw with Preserved Lemon

Vegetables

• 2 cups finely shredded green cabbage

• ½ small fennel bulb, very thinly sliced (reserve fronds)

• ½ cup very thinly sliced red onion

• ½ small jalapeño, thinly sliced (seeded if desired)

• 2 tablespoons chopped fresh cilantro

• 2 tablespoons chopped fresh mint or flat-leaf parsley

Dressing

• 2 tablespoons extra-virgin olive oil

• 1½ tablespoons fresh lime juice

• 1 tablespoon fresh lemon juice

• 1 teaspoon sumac

• 1 teaspoon very finely minced preserved lemon peel (rinsed well)

• ½–1 teaspoon honey or agave

• Salt and freshly ground black pepper, to taste

Directions

1. Make the Roasted Tomato–Chile Ketchup

Preheat the oven to 425°F (220°C).
On a parchment-lined baking sheet, toss tomatoes, bell pepper, onion, and garlic with olive oil and a pinch of salt. Roast for 20–25 minutes, until vegetables are soft and lightly charred.

If using a dried chile, soak it in hot water for 5–10 minutes, then drain.

Transfer roasted vegetables to a blender, squeezing garlic from its skin. Add chile (or smoked paprika), vinegar, honey, salt, cumin, and a small splash of water. Blend until smooth and glossy, adding water a little at a time as needed.

Taste and adjust seasoning. Cool completely, then refrigerate until ready to use.

2. Make the Chiltepín Citrus Mustard

In a small bowl, whisk together Dijon, yellow mustard, olive oil, lime zest, 1 teaspoon lime juice, cayenne, honey, and salt.
Whisk in warm water a teaspoon at a time until smooth and pourable. Taste and adjust seasoning. Refrigerate until needed.

3. Make the Pinto Mayo

In a blender or food processor, combine mayonnaise, pinto beans, garlic, cumin, 1 tablespoon lime juice, and salt.
Blend until completely smooth, thinning with water or bean liquid until thick but spreadable. Chill until ready to use.

4. Caramelize the Onions

Heat olive oil in a wide skillet over medium-low heat. Add sliced onions and salt and toss to coat.

Cook slowly for 25–35 minutes, stirring every few minutes, until deeply golden, soft, and sweet. If onions begin to stick or darken too quickly, add a splash of water and scrape up any browned bits.

Taste and adjust seasoning. Remove from heat and keep warm, or refrigerate and reheat gently before serving.

5. Prepare the Fennel–Cabbage Slaw

In a large bowl, combine cabbage, fennel, onion, jalapeño, cilantro, and mint.

In a separate bowl, whisk together all dressing ingredients. Pour over vegetables and toss well.
Let stand 10–15 minutes to soften slightly. Taste and adjust seasoning, then refrigerate until serving.

6. Grill the Dogs & Toast the Buns

Heat a grill pan, grill, or skillet over medium heat. Grill hot dogs until heated through and blistered.

Brush cut sides of buns lightly with oil and toast until deep golden and crisp.

7. Assemble the Street Dogs

Spread a generous layer of Pinto Mayo inside each bun. Add a grilled hot dog.

Spoon a line of caramelized onions over the dog, letting them settle into the bun.

Add a small mound of Fennel–Cabbage Slaw alongside.

Finish with a zigzag of Chiltepín Citrus Mustard and a figure-eight of Roasted Tomato–Chile Ketchup. Garnish with fennel fronds and a pinch of sumac.

Serve immediately, with lime wedges on the side.