Sonoran-Style Bacon-Wrapped Completo (Chilean × Mexican)

Method

1. Make the pico de gallo: seed the tomatoes and dice them 5 mm; chop the red onion and seeded jalapeño very finely. Mix with the coriander, half the lime juice and part of the salt and leave 10 minutes for the flavours to come together.

   Add in this stepTomatoes 1Red onion ½Jalapeño 1Fresh coriander, chopped 2 tbspLime juice 1½ tspSalt ¼ tsp

2. Mash the avocado roughly with a fork with the rest of the lime juice and part of the salt. In another bowl, stir the mayonnaise with the chipotle: that is your chipotle mayo. Adjust the heat with the amount of chipotle.

   Add in this stepRipe avocados 2Lime juice 1½ tspSalt ¼ tspMayonnaise 2 tbspGround chipotle chilli ½ tsp

3. Wrap one bacon rasher around each frankfurter in a spiral, starting at one end and without overlapping, and secure both ends with cocktail sticks.

   Add in this stepFrankfurters 4Thin streaky bacon rashers 4

4. Put the wrapped frankfurters in a dry 24 cm frying pan on medium heat and cook for 9 min, rolling them, until the bacon is crisp and deep brown all over. The bacon must be fully cooked. Lift them out and remove every cocktail stick.

   medium heat

5. Pour off all but 1 tbsp of the bacon fat. Turn down to medium-low heat, add the black beans, cumin and the rest of the salt and cook for 3 min, mashing about half with a spatula into a thick paste.

   Add in this stepCanned black beans, rinsed and drained 120 gGround cumin ½ tspSalt ¼ tsp

   medium-low heat

6. Slit the buns along the top and warm them, covered, in the same pan or a dry one on low heat for 2 min, until soft.

   Add in this stepLong soft hot dog buns 4

   low heat

7. Spread the black beans inside the buns and add the bacon-wrapped frankfurters. Top with pico de gallo and avocado, drizzle with chipotle mayo in a zigzag and eat straight away.