A Home-Run Taco – Garden & Gun

Food & Drink

A Home-Run Taco

The popular, Georgia-based Taqueria del Sol has the perfect recipe for baseball’s opening day

photo: Courtesy of Green Olive Media

Ballpark tacos from Taqueria del Sol.

After months of delays and negotiations, Major League Baseball has announced that a shortened, sixty-game season will finally begin on July 23. But with stadiums staying spectator-free thanks to coronavirus, fans will need to find ways to spark that special peanuts-and-Cracker-Jacks feeling from home. In Atlanta, the team at Taqueria del Sol is heralding the return of their beloved Braves with a hotdog taco suited for summer days at the ball field—one easily recreated in your own kitchen.

photo: Courtesy of Green Olive Media
Eddie Hernandez (left) and Mike Klank.

Since the restaurant’s inception, owners Eddie Hernandez—whom Garden & Gun profiled in 2018—and Mike Klank have garnered acclaim for melding classic Southern staples with Mexican flavors. Creative tacos brimming with the likes of fried chicken and jalapeño mayonnaise; chopped smoked pork and tequila barbecue sauce; and cheeseburger fixings draw lines out the door and down the block at their locations throughout Atlanta and in Athens, Georgia, as well as in Nashville, Tennessee.

This hotdog creation is no different. “The recipe is really simple, but the proportion has to be perfect,” Hernandez says. “You always want three ounces on a taco,” Klank adds. A standard hotdog comes in at about two ounces, which means there’s room for a half-ounce of chili and a half-ounce of coleslaw, according to the duo. “People ask for it all the time,” Klank says. “We serve it as a special opening week, then we’ll put it on the menu again if the Braves make it to the playoffs.”


Ingredients

  • Ballpark Taco

    • 1 flour tortilla

    • 1 all-beef hotdog, cooked

    • ½ oz. jalapeño coleslaw (see recipe)

    • ½ oz. red beef chili (see recipe)

    • Yellow mustard

  • For the jalapeño coleslaw (makes enough for about 20 tacos)

    • 4½ cups cabbage, chopped to desired size

    • 6 tbsp. grated carrots

    • 1½ tsp. diced pickled jalapeño

    • ¼ tbsp. black pepper

    • ½ cup mayonnaise

    • ¼ cup sugar

    • 3 tbsp. lemon (juice only)

    • Salt to taste

  • For the red beef chili (makes enough for about 20 tacos)

    • 1 lb. ground beef

    • 2 tbsp. margarine

    • 2 tbsp. ground saltine crackers

    • ½ cup diced green bell pepper

    • ½ cup diced onion

    • 1½ tsp. chopped garlic

    • 8 oz. tomato sauce

    • 1 tbsp. black pepper

    • 1 tbsp. cumin

    • 1½ tsp. white pepper

    • ⅓ tsp. ground clove

    • 2 chicken bouillon cubes

    • 1½ tsp. salt

    • 1 cups water

    • 8 oz. chile puree (5 guajillo chiles and 5 chile de arbol, boiled and pureed)

    • Roux (½ stick butter & ¼ cup flour)

    • Salt to taste


Preparation

  1. For the taco: In a flour tortilla, place one cooked hot dog. Top with slaw and chili and a squirt of yellow mustard.

  2. For the jalapeño coleslaw: In a mixing bowl, combine all ingredients and mix well.

     

  3. For the red beef chili: Sauté beef in margarine for 5–7 minutes until almost brown. Add onion, garlic, and bell pepper, and sauté about 5 minutes until soft. Add the rest of the ingredients except the roux, and salt and bring to a boil. Add salt to taste, and cook for 5 minutes over medium flame. Melt the butter for the roux in a small saucepan over medium heat, then add the flour and stir well. Add to the chili and let simmer for 5 minutes.