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Easy recipe for Mexican hot dog buns

Sonoran doggos — the all beef hot dog, the bacon wrap, the lime mayo, avocado crema, caramelized onions or raw diced, pickled spicy mushrooms, carrots and jalapeño, chorizo ​​beans, diced tomatoes, chiles güeros tatemados with crinkle cut fries on the side — tend to make an overloaded Chicago dog feel downright naked.

One foundational element of the Sonoran hot dog that is rarely given more than just a passing breath of attention is its foundation—the bun.

What makes a great Sonoran hot dog bun?

Soft and pillowy with a bit of sweetness, yet with the necessary tensile strength to carry the mass of toppings, the doggo bun is commonly mistaken for a bolillo. And while yes, the two breads resemble each other in size, they could not be more different in taste or consistency.

A water based dough, bolillos are satisfying in their simplicity, made with just flour, water, salt and yeast. They are one of the many baked goods that demonstrate the French influence on Mexican gastronomy, being a derivative of the lengthy baguette.

Slap a thick slab of butter and some cheese on a bolillo and you have simple perfection: a balance between creamy fat, dense crumb and crunchy crust which flakes off as you eat. This would be a recipe for disaster if a bolillo were asked to hold a fully-loaded doggo.

Enter the milk bun: Soft outside, soft inside, burnished golden brown with egg wash and elastic with the added richness of milk protein, which also helps it stay tender longer.

It’s a wonder of a bread, and the only correct vessel for a doggo.

Meet Minerva:Chef Orduño Rincón is here to teach you how to cook Sonoran-style

Shape your doggo buns into bun shape before a second proof.

How to make a doggo milk bun

Matters such as the origin of the Sonoran hot dog, or what the proper toppings are, or even the debate as to whether the Ciudad Obregón style of doggos comes close to the original Hermosillo style, are mostly irrelevant if one doesn’t get the bread for it just right.

My recipe was developed to do just that and it begins with a tangzhong starter, a cooked flour and milk paste, which helps to add more moisture and structure to the dough.

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