Sonoran hot dog tacos are Tucson’s famous Sonoran hot dogs in taco form! My recipe is 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!
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.
Why flour tortillas?
Flour tortillas are chewier than corn, so they eat more like a hot dog bun. I overlap two 6-inch tortillas so they’re long enough to hold a whole hot dog.
Tips for the best hot dog tacos
- Use natural-casing hot dogs. They get crisp and snappy when seared.
- Split the hot dogs lengthwise and sear them cut side down so they lie flat in the tortilla and get browned edges.
- Short on time? Use warmed canned pinto beans instead of charro beans.
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.
- Can I use corn tortillas? Yes, but double them and warm them well so they don’t crack.
- Can I make the sauce ahead? Yes. Keep it covered in the refrigerator and shake or stir before using.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
