Hot Dog Tacos Food
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
- Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
- Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.
TACO DOGS
A taco shell makes a good holder for a hot dog dressed up with a tasty combination of baked beans and cheese. "When our children were young, they asked for this meal at least once a week," remembers Kat Thompson of Prineville, Oregon.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 10 tacos.
Number Of Ingredients 4
Steps:
- Prepare hot dogs according to package directions. Place a cheese slice and hot dog in each taco shell; top with beans.
Nutrition Facts : Calories 310 calories, Fat 21g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 951mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
CHIHUAHUA DOGS (HOT DOG TACOS)
This recipe is from Cooking With 4 Ingredients by Jean Coates, c. 2002. Simple, easy. I have copied the recipe as written - but when I made these I warmed the taco shells in the oven, boiled the hot dogs, and then put the whole thing together without the microwave. Do whatever is easiest for you.
Provided by NELady
Categories Lunch/Snacks
Time 10m
Yield 10 Dogs, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put hot dog sauce in a saucepan and cook at medium heat until hot.
- Place a frank in each taco shell. Top with the heated chili sauce and cheese.
- Place in microwave and and heat for 30 seconds or until the frankfurters are warm.
- Top franks with onions, tomatoes and lettuce (optional).
Nutrition Facts : Calories 383.3, Fat 26.2, SaturatedFat 13, Cholesterol 59.3, Sodium 472.9, Carbohydrate 21.5, Fiber 2.5, Sugar 0.5, Protein 16.5
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