Sonoran Hot Dog Tacos
The legendary Sonoran hot dog reimagined as a taco. A bacon-wrapped hot dog is nestled in a warm tortilla and loaded with pinto beans, mayo, mustard, fresh tomatoes, onions, and jalapenos. This Tucson street food icon brings all the border town flavors together.
Equipment Needed
Instructions
Wrap the hot dogs: Starting at one end, wrap each hot dog with a slice of bacon in a spiral pattern, slightly overlapping each wrap. Secure the ends with toothpicks if needed.
Cook the bacon dogs: Heat a griddle or large skillet over medium heat with oil. Cook the bacon-wrapped hot dogs, turning frequently, until the bacon is crispy on all sides, about 8-10 minutes total.
Prepare the beans: While the hot dogs cook, add pinto beans, water, and cumin to a small saucepan. Heat over medium, lightly mashing some beans with a fork to create a chunky texture. Season with salt and keep warm.
Prep the toppings: Dice the tomatoes and onion. Slice the jalapenos into thin rounds. Arrange all toppings in separate bowls for easy assembly.
Warm the tortillas: Heat a dry comal or skillet over medium-high heat. Warm each tortilla for 20-30 seconds per side until pliable and lightly charred. Keep warm in a towel.
Layer the beans: Spread a generous spoonful of warm pinto beans down the center of each tortilla. This creates a flavorful base for the hot dog.
Add the hot dog: Place one bacon-wrapped hot dog on top of the beans in each tortilla. If the dog is too long, you can slice it in half at an angle.
Load up the toppings: Drizzle with mayo and mustard. Top with diced tomatoes, onions, and jalapeno slices. Finish with a spoonful of salsa verde.
Serve immediately: Serve the Sonoran hot dog tacos right away while the bacon is still crispy. Have plenty of napkins ready - these are gloriously messy!
💡 Pro Tips & Variations
- Tucson origins: The Sonoran hot dog originated in Hermosillo, Mexico and became a Tucson street food staple. Look for hot dog carts (dogueros) throughout Southern Arizona.
- Use thin bacon: Thin-cut bacon wraps better and crisps up more evenly than thick-cut. It also cooks through by the time the hot dog is hot.
- Grill for char: For the most authentic flavor, cook the bacon-wrapped dogs on a charcoal grill for a smoky taste.
- Traditional bolillo bun: The classic Sonoran dog uses a bolillo bun. Feel free to serve these on split bolillos instead of tortillas for a more traditional presentation.
- Add guacamole: Many vendors add a stripe of guacamole. It's not traditional but adds great flavor and creaminess.
- Cotija cheese: A sprinkle of crumbled cotija cheese on top adds a nice salty finish.