Sonoran Hot Dog

Instructions

1. Place jalapeños, 2 tablespoons of the Mayonesa and salt in food processer. Process on high speed until mixture is smooth, about 1 minute. Set jalapeño sauce mixture aside until ready to serve. 
2. Melt butter in large skillet on medium heat. Add 1 1/2 cups of the onion to pan. Cook, stirring frequently, until softened and beginning to brown, about 5 to 7 minutes. Stir in pinto beans and Hot Sauce. Remove from skillet and keep warm. 
3. Wrap hot dogs with bacon and place in same skillet (secure ends with toothpicks, if needed). Cook, turning occasionally, until heated through and bacon is crisped on all sides, about 4 to 6 minutes. 
4. Meanwhile, wrap bolillo rolls in damp paper towels. Microwave on HIGH about 10 to 15 seconds to steam and heat through. 
5. To assemble hot dogs, spoon about 3 tablespoons of the onion mixture down the center of each roll. Place bacon-wrapped hot dog over top then sprinkle with remaining onion and tomato. Drizzle with jalapeno sauce mixture, mustard, Mayonesa and additional Hot Sauce to serve.