Beanie Weenie Tacos

Name: Beanie Weenie Tacos
Prep time: 20 min
Cook time: 15 min
Ingredients: ¼ cup ketchup; ¼ cup yellow mustard; ¼ cup mayonnaise; ¼ cup white vinegar; 4 natural-casing hot dogs (such as Nathan’s Famous); Water as needed; 2 tablespoons olive oil; 8 6-inch flour tortillas; 1 cup prepared Charro Beans (warmed); 4 strips cooked bacon (crumbled); 1 cup pickled red onions

Is it a hot dog? Is it a taco? Is it Beans & Franks? Yes, it is. This taco was inspired by Beans & Franks aka Beanie Weenies, one of my favorite after-school snacks as a kid: sliced hot dogs floating in canned baked beans. These hot dogs are a lot less sweet than canned Beanie Weenies though because I use the Charro Beans recipe from my Taste of Tucson cookbook and natural casing hot dogs. I split the hot dogs in half after boiling so they are crisp. Use flour tortillas for this recipe, their chewiness is a bit more like a traditional hot dog bun than corn tortillas.

Hot dogs tacos with beans and red onions with special sauce on corn tortillas.

Prep Time: 20

Cook Time: 15

Beanie Weenie Tacos

Servings:

BOCA Tacos chef Maria Mazon serves a similar hot dog taco at her restaurant, and she gave me the formula for the sauce, which is simply (yet brilliantly) equal parts ketchup, yellow mustard, mayonnaise, and white vinegar. Thanks, Maria!

Ingredients

FOR THE BOCA SAUCE

¼ cup ketchup
¼ cup yellow mustard
¼ cup mayonnaise
¼ cup white vinegar

FOR THE HOT DOGS

4 natural-casing hot dogs such as Nathan’s Famous
Water as needed
2 tablespoons olive oil
8 6-inch flour tortillas
1 cup prepared Charro Beans warmed
4 strips cooked bacon crumbled
1 cup pickled red onions

Instructions

To make the BOCA hot dog sauce, in a bowl combine the ketchup, mustard, mayonnaise, and vinegar. Transfer to a plastic squeeze bottle or cover the bowl and refrigerate until ready to use.
To make the hot dogs, in a large covered nonstick sauté pan, simmer the hot dogs in ½ inch of water until the water is absorbed, about 8 minutes.
Remove the hot dogs from the heat and slice them lengthwise with a paring knife.
Reduce the heat to medium. Add the olive oil and heat until shimmering. Return the hot dogs to the pan and cook cut side down until browned and crisp, about 2 minutes. Flip and cook for another minute or two on the other side.
Warm the tortillas in a dry nonstick skillet over medium heat for ¬. seconds on each side, then stack two tortillas on a plate so that they overlap in the middle but are long enough to fit a hot dog. Put a hot dog on top, then spoon on ¼ cup beans, scatter on one slice of bacon, heap on ¼ cup pickled onions and squirt the sauce over everything. Fold and enjoy.