Hot Dog Tacos (Tacos De Soto)

Never heard of tacos de Soto? Neither had I—and I practically have a PhD in tacos. As a Mexican-American professor who teaches classes about Mexican food, I’m a bit of a taco “expert” in some sense. But I had never heard of this borderlands taco before my mother, Anna Alvarez, suggested it. The taco de Soto is a fried, crispy taco filled with sliced hot dog and cheese. While on the surface it seems humble enough, this taco has a cultural significance that is deeply personal for some; for others, it’s a snack with nostalgic memories attached. 

The taco de Soto is not only a quick taco to make, but one that’s adaptable as well. The types of hot dog franks change the flavor profile, but the classic beef hot dog works fine. The sliced cheese should be the same as one would consider going on a sandwich, since what we have here is a hot dog and cheese sandwich gone taco—bread to the wind. This, then, brings us to the tortilla. Always, for any taco, the tortilla is the star. Four-inch corn tortillas are truer to the traditional tacos made in Cananea, Mexico, but six-inch quality corn tortillas are also fine. Corn tortillas such as Vista Hermosa make the quick taco de Soto memorable.

Made this taco? Let us know how it went in the comments below!