Cook the Book: Sonoran Hot Dogs

Ingredients

• 4 teaspoons mayonnaise
• 1 teaspoon Tabasco or other hot sauce
• Juice of 1 lemon
• 4 all-beef wieners (fat ones work better than long ones)
• 4 slices extra-thin bacon
• 4 torpedo rolls or bolillos
• 4 tablespoons warm refried beans (recipe follows)
• 8 tablespoons chopped avocado or guacamole
• 4 heaping tablespoons grated jack or cheddar cheese
• 4 tablespoons chopped onion
• 4 tablespoons chopped tomato
• 4 tablespoons Salsa Verde (recipe follows)
• 1/4 cup lard, bacon grease, or vegetable oil
• 3 cups drained cooked pinto beans
• 1/2 teaspoon salt
• 1/2 cup reserved bean broth
• 1/8 teaspoon freshly ground black pepper
• 1 pound tomatillos, husked and washed
• 1 cup chopped fresh cilantro leaves
• 3 fresh serrano chiles, seeded and minced
• 1 cup minced sweet onion
• 2 teaspoons minced garlic
• Pinch of sugar
• 1/4 cup freshly squeezed lime juice
• Sea salt

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