Frankly, My Dear, It's Tacos
Grilled Hot Dog and Sautéed Onion Street Tacos with Cilantro and Lime
30 minutes
Serves 6
LunchMexicanNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Mexico City’s late-night street eats, this recipe transforms humble hot dogs and onions into a taco filling that’s smoky, zesty, and surprisingly complex. You’ll learn how to coax big flavors from everyday ingredients using grilling and quick sauté techniques, no sombrero required.
Equipment needed
- Grill or grill pan
Ingredients
Yield
6
Instructions
- 01Preheat a grill or grill pan over medium-high heat.
- 02In a large skillet, heat the vegetable oil over medium. Add the sliced onions, sprinkle with kosher salt, and sauté until lightly golden and softened, about 8 minutes.
- 03Stir in chipotle chili powder and cumin with the onions and cook for 1 more minute, just until aromatic.
- 04Transfer the sautéed onions to a bowl and cover to keep warm.
- 05Grill the hot dogs, turning occasionally, until well-marked and heated through, about 5 minutes.
- 06Slice each grilled hot dog in half lengthwise, then crosswise, yielding 4 pieces per hot dog.
- 07Briefly warm the corn tortillas on the grill or in a dry skillet until pliable, about 30 seconds per side.
- 08To assemble, divide the sautéed onions evenly among the tortillas. Top each with several hot dog pieces.
- 09Scatter chopped cilantro over the tacos.
- 10Serve with lime wedges for squeezing at the table.
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