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LATIN STREET HOT DOG

Prep 60 min
Cook 45 min
Servings 8

Ingredients

  • 8 hot dog buns, preferably potato
  • 8 hot dogs, preferably pork
  • 1 yellow onion
  • 1/4 head green cabbage
  • 1 (6-oz.) bag potato chips
  • 1 cup of parmesan cheese
  • Mayonnaise
  • Mustard
  • Ketchup
  • FOR THE GARLIC CILANTRO SAUCE
  • 1 cup mayo
  • 1 handful of cilantro
  • 2 garlic cloves, crushed
  • 1 Tbsp. olive oil
  • Pinch of salt & pepper or more, to taste
  • 1 tsp. lime juice
Print Recipe

Directions

  • Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil. Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid. Cook until the hot dogs are heated through and the buns are warm and soft, about 5 minutes. Be careful not to over steam the buns as they can become soggy.
  • While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces.
  • Remove a bun from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips.
  • For the pink sauce: Add ketchup, mayonnaise, and mustard in a mixing bowl and combine.
  • For the garlic cilantro sauce: Place all the ingredients in a blender. Blend on high until smooth and creamy.
  • Add the pink and the garlic sauces.

LATIN STREET HOT DOG

prep 45 min
cook 60 min
servings 8

Ingredients

  • 8 hot dog buns, preferably potato
  • 8 hot dogs, preferably pork
  • 1 yellow onion
  • 1/4 head green cabbage
  • 1 (6-oz.) bag potato chips
  • 1 cup of parmesan cheese
  • Mayonnaise
  • Mustard
  • Ketchup
  • FOR THE GARLIC CILANTRO SAUCE
  • 1 cup mayo
  • 1 handful of cilantro
  • 2 garlic cloves, crushed
  • 1 Tbsp. olive oil
  • Pinch of salt & pepper or more, to taste
  • 1 tsp. lime juice

Directions

  • Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil. Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid. Cook until the hot dogs are heated through and the buns are warm and soft, about 5 minutes. Be careful not to over steam the buns as they can become soggy.
  • While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces.
  • Remove a bun from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips.
  • For the pink sauce: Add ketchup, mayonnaise, and mustard in a mixing bowl and combine.
  • For the garlic cilantro sauce: Place all the ingredients in a blender. Blend on high until smooth and creamy.
  • Add the pink and the garlic sauces.

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