recipe

Taco Hot Diggity Dogs

Aired January 23, 2014

Serves 4
Ingredients
For the Cumin Sour Cream:
1 cup sour cream
1/8 cup cumin seeds
1 package hot dogs
1 package hot dog buns
1 package soft flour tortillas
2 cups guacamole 

Taco toppings, such as:
1 cup prepared salsa
1 cup sliced pickled jalapeños
1 cup Manchego cheese, sliced
1 cup sliced lettuce
1 cup tortilla chips, crushed
1/2 cup cilantro, leaves only 
Preparation

In a small sauté pan over medium heat, toast the cumin seeds for a couple minutes until fragrant, and then grind in a spice grinder until fine. In a small mixing bowl, mix sour cream and a couple tablespoons of cumin powder.

For Taco Hot Diggity Dogs, heat a flat top griddle to medium heat and brown the dogs, 3-4 minutes per side. Transfer hot dog to a bun and top with cumin sour cream and your favorite taco toppings!

For Tortilla Taco Dogs, heat a flat top griddle to medium heat and brown the dogs, 3-4 minutes per side. Turn a muffin tin upside down and arrange the flour tortillas in between the muffin cups, creating a taco stand. Fill the tacos with guacamole and a hot dog, and top with your favorite taco toppings! Use the muffin tins to hold your tacos during a party.  

For crispy taco shells, use corn tortillas instead of flour. Place them in an inverted muffin tin and spray with cooking spray. Bake at 350°F for 10-15 minutes until crisp!

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