Recipe for Sonoran hot dogs in taco form! Made with flour tortillas, Charro Beans, crumbled bacon, pickled red onions, and a special boca sauce.
Is it a hot dog? Is it a taco? Is it Beans & Franks? Yes, it is!
This recipe is inspired by both Sonoran hot dogs and Beanee Weenees – canned beans-and-franks that I grew up eating after school. This recipe is an excerpt from my Taste of Tucson cookbook.
Servings: 4 serving
Recipe for Sonoran Hot Dog Tacos made with charro beans, natural casing hot dogs, bacon, pickled red onions and a special sauce. Use flour tortillas for this recipe, their chewiness is a bit more like a traditional hot dog bun than corn tortillas.
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 about 30 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.
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