Directions

1. 1. Wrap the raw bacon slices around the length of each hot dog in a spiral. Heat ½ inch of canola oil in a cast iron pan over medium heat. Shallow fry the hot dogs until the bacon is fully cooked and nicely browned on all sides. Remove from the oil and lay on a paper down or draining rack until ready to assemble.
2. 2. Split the bolillo rolls and smear the bottom half of the roll with a thick layer of the refried pinto beans. Lay avocado slices from one half of an avocado across the top of the roll. Place the hot dog in the center of the roll and top with a drizzle of crema, some fresh cilantro leaves, pickled red onions and crumbled Cotija cheese to garnish.