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.

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!

This recipe was first published in my cookbook, Taste of Tucson: Sonoran Style Recipes inspired by the Rich Culture of Southern Arizona.

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Sonoran Style Beanie Weenie Hot Dog Tacos

Servings: 4 serving

Is it a hot dog? Is it a taco? Is it Beans & Franks? Yes, it is! My Sonoran hot dog taco recipe is inspired by Beanie Weenies AND Sonoran Hot Dogs. This recipe was first published in my cookbook, Taste of Tucson: Sonoran Style Recipes inspired by the Rich Culture of Southern Arizona.

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.

Notes

This recipe is an excerpt from my cookbook, Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona. 

Course Main Course

Cuisine Sonoran Style

Keyword Beanie Weenie Tacos, hot dog tacos, Jackie Alpers, Sonoran food, sonoran hot dog tacos, sonoran recipe, Taste of Tucson cookbook recipe

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