Tuesday, July 23, 2013

Colombian-Style Hot Dogs (aka Perros Colombianos).


You know how there are all kinds of silly, fake "holidays"? Well apparently today is National Hot Dog Day. I have no idea what that even means, other than the fact that you can get a free hot dog at 7-Eleven (count me out), and the fact that I used it as an excuse to make these ridiculously delicious Colombian-style hot dogs. I won't even tell you how many I ate. It's shameful. 



There are a lot of great ways to top a hot dog, but the Colombian-style toppings have got to be my favorite. There are a few variations, and I can't guarantee that mine are 100% authentic, but in general I like to top them with pineapple sauce, pink sauce, garlic mayo, and crushed potato chips. I've also seen them topped with quail eggs, cilantro sauce, cole slaw, cheese, and mustard. I say add whatever you like, but just be sure to at least stick with the combo of pink sauce + pineapple sauce + crushed potato chips. It's perfect and I can't take any credit for it at all - but I can show you how it's done, just in case you don't have any good Colombian fast food restaurants around you. 



You'll need:

Hot dogs (I prefer Kosher all-beef) - grilled or boiled, I vote for grilled 
Buns (I prefer Martin's long potato rolls)
Potato Chips (I used Original Ruffles)
Pineapple sauce, pink sauce, and garlic mayo - recipes to follow
*I like to use cheap plastic squeeze bottles for storing my sauces. It's just easier. You may have to snip off the tip to make the hole a little larger, though, especially in the case of the pineapple sauce. 

Pineapple sauce:
1 20oz. can of crushed pineapple
1/2 tsp salt
1 tsp corn starch
1 tsp honey
Juice of 1 lime

Combine all ingredients in a small sauce pan. Bring to a boil and reduce to a simmer. Let simmer for about 10 minutes. Allow to cool to room temperature. At this point I like to take an immersion blender and blend the sauce until relatively smooth. 


Pink sauce:
1/2 cup ketchup
1 cup mayo 

Combine the ketchup and mayo. No recipe needed, really. I suggest starting with 1 part ketchup to 2 parts mayo, and then adjusting to suit your tastes. Make lots, it's good on everything. Not that you should be putting mayo and ketchup and everything, but still. 

Garlic mayo:
1 cup mayo
2-3 cloves of garlic, minced
Pinch of salt

Combine the mayo with the garlic and salt. If you'd like, you can thin it a bit with a couple tablespoons of water. I like to do this because it makes it easier to squeeze out of the bottle. Keep in mind that the garlic is raw, so this might be a little intense for some. I've made this mayo with up to 6 garlic cloves and, though I liked it on the hot dogs, it was definitely a little much. You can also toss in a bunch of cilantro and run it through the blender or food processor.



6 comments:

  1. those look amazing!!! mmmm mmm!!! want!

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  2. Mmmmm, yum! Who knew it was hot dog day? Now I want one!

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