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LATIN STREET HOT DOG

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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

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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.

Print Recipe

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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