Sonoran Sunrise: My Authentic Sonoran Hot Dog - BelleRecipe

Ingredients

• 4 all-beef hot dogs (US: 1/4 lb each; Metric: 113g each)
• 8 slices bacon, thin-cut (US: approx. 8 oz; Metric: 225g)
• 4 bolillo rolls (or brioche hot dog buns), preferably toasted or warmed
• Vegetable oil, for grilling (US: 1 tbsp; Metric: 15ml)
• 1 cup dried pinto beans, rinsed (US: 7 oz; Metric: 200g) or 1 (15-ounce) can pinto beans, drained and rinsed
• 4 cups water (if using dried beans) (US: 32 fl oz; Metric: 950ml)
• 1 tbsp vegetable oil (US: 0.5 fl oz; Metric: 15ml)
• 1/2 medium onion, finely chopped (US: approx. 2 oz; Metric: 55g)
• 1 clove garlic, minced (US: 1 tsp; Metric: 5ml)
• 1/2 tsp cumin powder (US: 2.5ml; Metric: 1.5g)
• Salt and pepper to taste
• 2 medium tomatoes, diced (US: approx. 8 oz; Metric: 225g)
• 1/2 medium onion, finely diced (US: approx. 2 oz; Metric: 55g)
• 1 jalapeño pepper, seeded and finely diced (US: 1 pepper; Metric: depends on size)
• 1/4 cup chopped cilantro (US: 0.2 oz; Metric: 5g)
• Juice of 1 lime (US: approx. 2 tbsp; Metric: 30ml)
• Mayonnaise, to taste
• Yellow mustard, to taste
• Jalapeño salsa (recipe below or store-bought), to taste
• Optional: Crumbled cotija cheese
• 2 jalapeño peppers
• 1/4 cup water
• 1 clove garlic
• Salt to taste