- 1/8 cup cumin seeds
- 1 cup sour cream
- 1 package hot dogs
- 1 package hot dog buns
- 1 package soft flour or corn tortillas
- 2 cups guacamole
- 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
For the cumin sour cream: 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!