Mexican Sonoran hot dog with beans and bacon | Crispy street food

Dice the tomatoes and half of the onion finely, then toss together with a little salt into a fresh pico de gallo salsa. Finely chop the other half of the onion for the beans.

Warm the pinto beans in a small skillet with the chopped onion and ground cumin, then lightly mash with a fork to achieve a juicy, creamy bean mash.

Wrap each hot dog sausage tightly with 2 slices of bacon, ensuring the ends lie flat so they do not unwind while cooking.