Preheat a cast-iron skillet or griddle to medium heat.

Place jalapeños, garlic cloves, and onion on skillet or griddle.

Once veggies are charred, remove from hot skillet or griddle.

Add roasted jalapeños, onion, and garlic to a food processor or blender with lime juice, cumin, paprika, avocado, avocado oil, and cilantro. Blend until smooth and add salt and pepper to taste.

Wrap a thin slice of bacon in a spiral fashion around each hot dog and secure by tucking ends of the bacon under the wrapped section.

Place your bacon-wrapped hot dogs on a skillet preheated to medium alongside sliced white onion. Once the bacon is crisp and golden-brown around the hot dogs, remove them and the sautéed onions from the skillet.

Open your sliced hot dog or bolillo buns and add a spoonful of warm, drained pinto beans. Top with a hot dog, then add some grilled sautéed onions, diced tomatoes, and fresh white onion.

Finally, add jalapeño sauce, mustard, and mayonnaise on top.

Tip: Use mini squirt bottles to perfectly distribute fine lines of jalapeño sauce, mustard, and mayonnaise.