It's a hot dog! It's a taco! It's a taco hot dog! And the best of both worlds in one delicious crispy corn tortilla shell.
My earliest memories of cooking for myself are of hot dogs. Not just any hot dogs, but taco dogs! A corn tortilla warmed, and a hot dog cooked directly over the gas flame until charred and blistered. Roll a hot dog up in the tortilla with some ketchup, and it was the best meal a kid could have.
Since the days of my youth, I have have had many hot dogs prepared in various ways. No more blackened forks from cooking hot dogs over the flame for today's recipe. The kids, as well as the kid in all of us, will love this taco dog combination. Yum!
Preheat skillet to medium heat for 5 minutes. Add beef and all spices listed. Cook for 8-10 minutes, draining off excess grease. Add tomato sauce and vinegar. Bring to a boil, reduce to a simmer. Taste for salt and continue cooking for 6-7 minutes.
Preheat griddle pan to medium heat. Spray corn tortillas on one side with oil. Slice hot dogs open, so they lay flat but are still attached. Lay tortillas, oil side down onto hot surface. Add a slice of cheese and one sliced hot dog to each one.
After a minute, fold the tortillas over, like a taco. Continue cooking, turning as needed until they become crispy. Carefully open and spoon in some taco filling and your choice of toppings listed.
Another delicious way to serve this dish: Warm the tortillas and wrap each hot dog with a tortilla. Secure with toothpick and then fry in oil until crispy. Lay in baking dish, top with taco filling and shredded cheese. Broil just until cheese melts. Garnish with salsa and fresh toppings!