Hello and welcome! Today I have a fun recipe – Chorizo Taco Dogs. I had never really had a Taco Dog before. We eat hot dogs so rarely that when I have one, it’s usually something more like a Chicago Dog. But I have to say that Taco Dogs are an amazing mashup of two beloved foods that go really well together. Instead of taco-seasoned beef, I am going with my favorite taco filling, Mexican Chorizo. Let’s get to it!
I really like Hebrew National All Beef Hot Dogs, these are the jumbo-sized dogs. And I will use about 8 ounces of Mexican Chorizo.
The recipe is a bit of a non-recipe. We simply brown the Mexican chorizo over medium heat. When it’s just about finished, scoot the chorizo to one side of the pan and lay the split hot dogs in the pan to brown them a little and warm them through. Flip the hot dogs over at least once to give the round sides some color. I am making enough chorizo for four dogs. You can easily scale this up. Figure about 2 ounces of chorizo for each dog.
Building the Chorizo Taco Dogs
The toppings is where this gets fun; you can set up a little a “taco bar” with a variety toppings. I have pepper jack cheese, pickled jalapeños, pickled onions, sour cream, sliced radishes and cilantro. Of course I also have my favorite Valentina Sauce. Other great toppings would be diced white onion, cheddar or cotija cheese, salsa, diced tomato, black olives and avocado.
Use your sheet pans for more than just cooking. I regularly use my sheet pans as serving trays. They’re casual and informal, durable and easy to clean. I have a few in each size: full, half and quarter and I use them as serving trays just as often as I use them to cook.
Lay one cooked hot dog on each hot dog bun. Spoon the cooked chorizo on top of the hot dog and then get creative with the toppings!
I started with the cheese, to give it an opportunity to melt a little on the hot chorizo.
Follow the cheese with your favorite combination of taco toppings.
And that’s it! Top with cilantro and you have the Chorizo Taco Dog!
Taco Dogs are angreat unexpected treat. Something a little different to mix things up. Using chorizo instead of taco-seasoned ground beef makes this recipe super easy and quick. I think this would be a hit with kids, too. I really like the all beef Hebrew National dogs for this because they have really great flavor without being super salty. These dogs go perfectly with the chorizo.
A simple recipe to take us into this first week of August, I hope you give this one a try, it’s a crowd pleaser for sure – and so easy to scale up for a group. Take care and be well, xo Kelly
Sheet Pans of All Sizes
Chorizo Taco Dogs
Summer's best mashup: Chorizo Tacos and Hot Dogs. Super quick and super easy, this crowd-pleasing combo is fun to customize and fun to eat!
- Hebrew National All Beef Jumbo Hot Dogs, split lengthwise to lay flat
- 8 oz. Mexican Chorizo, casings removed
- Hot Dog Buns
- Topping Ideas
- Sour Cream
- Pickled Onions
- Diced Tomato
- Diced Onion
- Black Olives
- Pepper Jack, Cheddar or Cotija Cheese
Brown the Mexican chorizo over medium heat. When it's just about finished, scoot the chorizo to one side of the pan and lay the split hot dogs in the pan to brown them a little and warm them through. Flip the hot dogs over at least once to give the round sides some color.
Lay one cooked split hot dog on each hot dog bun.
Spoon the cooked chorizo on top of the hot dog and then get creative with the toppings!
To scale this recipe up, figure 2-oz. Chorizo per dog. Transfer the cooked chorizo out of the pan to cook more than two dogs at a time. Or use two separate pans.
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