On occasion I’ve been known to make hot dog and scrambled egg tacos for breakfast. I was actually introduced to the use of hot dogs like this by my suegra. To be honest, for many years I thought it was just one of her weird inventions but when we went to El Salvador there were hot dog slices on pizza and finely diced hot dog pieces in Chinese fried rice, so I began to get the idea that this unconventional use of hot dogs wasn’t just a suegra thing.
If you want to give it a try, here’s my recipe for hot dog and egg tacos. Feel free to experiment and give it your own spin!
Hot Dog & Egg Tacos
2 eggs per person
1 hot dog per person
diced Poblano or Anaheim pepper (about 1 pepper)
finely diced vidalia onion (a small handful)
salt to taste
white corn tortillas, warmed and lightly toasted
Cholula (optional) or Salsa Verde (optional)
1. Crack eggs into a large bowl and lightly whisk. Set aside.
2. Cut hot dogs in circles or dice – whichever you like. (Diced is safer for little kids.) Add to a non-stick pan with the onion and Poblano pepper over medium heat, stirring for a couple minutes until hot dog is lightly toasted and the onion and pepper have become slightly tender but not soft.
3. Add the eggs to the pan. Use a spatula or flat ended wooden spoon to gently move the eggs around as they cook. Try not to brown the eggs. Remove from heat.
4. Salt to taste if desired. Serve inside warmed and lightly toasted tortillas with a little Cholula hot sauce or salsa verde.
Optional: If you happen to have frijoles molidos on hand, you can spread those on the tortilla before putting the egg and hot dog mixture into it!