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Hot Dacos Will F*ck Your Tastebuds And Make You Cry With Joy

Hot Dacos Will F*ck Your Tastebuds And Make You Cry With Joy

Munchies

Hot Dacos Will F*ck Your Tastebuds And Make You Cry With Joy

In the world of stoned munchies, no food concoction is a bad concoction. Everything can be a “one pot dish”, and half the time, it doesn’t matter if it’s hot or cold. But in the case of hot dacos, it doesn’t matter if you’re stoned, drunk, sober or violently ill– they’re freaking good as hell. Not gonna lie, it would help to be stoned though.

While you can’t find these at your local hot dog stand, hot dacos are surprisingly easy to make. And don’t worry, we’ll teach you how to whip them up 1,2,3.

Ingredients

Hot Dacos Will F*ck Your Tastebuds And Make You Cry With Joy

First, we’ll start out with the main ingredients to make the spicy, Mexican-style hot dog interior.

  • Hot Dogs (Obvi)
  • Olive Oil
  • Chili Powder
  • Salt
  • Onion

Throw all this in a frying pan, and cook the hot dogs for three minutes on each side. Just like that step one is complete! Don’t worry it literally doesn’t get any more difficult than this.

Next step is making the nacho cheese sauce. You are going to need:

  • Butter
  • Milk
  • Flour
  • Salt & Pepper
  • Paprika
  • Cheddar Cheese
  • Monterey Jack Cheese

Just stir all of this in a pot until it’s gooey. You know, typical nacho cheese stuff. This is where the hot daco finally starts coming together. Only one more step!

Finishing Touches

Hot Dacos Will F*ck Your Tastebuds And Make You Cry With Joy

This part is where you can get a little more creative with the hot daco. Typically, you grab a hard-shell tortilla and fill ’em up with some guac. But if you prefer soft shells, hey, no one’s judging. And if you don’t like guac, well, we’re gonna slightly judge, but it’s OK to omit that too.

Just throw the seasoned hot dogs in the shell, and drizzle your homemade nacho cheese sauce on top. Then, add some sour cream, and whatever other things you typically like in your tacos. Jalapeños, cilantro, pico de gallo–anything you’re little heart desires.

Lo and behold, the hot daco is born.

So if you’re ever stoned and torn between eating a classic American hot dog or some south of the border cuisine, don’t worry– you’ll never have to choose again. Well, unless you’re really craving a giant burrito. That one might get a little tricky.

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Tim Kohut

Tim Kohut is Green Rush Daily Staff Writer hailing from New York. His hobbies include (but are not limited to) eating eggs, owning far too many cats, and watching Rob Schneider films. He’s a self-taught expert in the cannabis industry and hopes to share his vast knowledge with fellow weed-enthusiasts around the world.

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