Colombian Hot Dogs Recipes

COLOMBIAN HOT DOGS

Colombian Hot Dogs image

Make and share this Colombian Hot Dogs recipe from Food.com.

Provided by Timothy H.

Categories Meat

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups fresh pineapple, peeled and cut into chunks
1/3 cup water
2 1/2 tablespoons sugar or 2 1/2 tablespoons cornstarch
1/2 lime, juice of
6 hot dog buns
6 pork and beef hot dogs
1 cup pineapple sauce
1 cup cabbage coleslaw blend
1 (8 ounce) bag potato chips, crushed into fine pieces
1/4 teaspoon mayonnaise
1/4 teaspoon ketchup
1/4 teaspoon mustard

Steps:

In a medium pot bring water to a boil. Add the hot dogs to the boiling water and cover. Cook about 5 - 7 minutes.
Remove and drain on paper towels.
Place the hot dogs in the buns and top with pineapple sauce, coleslaw, mayonnaise, mustard and ketchup, topped with crushed potato chips. Serve and enjoy!

Nutrition Facts : Calories 526.7, Fat 29.6, SaturatedFat 9.9, Cholesterol 23.9, Sodium 928, Carbohydrate 54.9, Fiber 3.6, Sugar 16.4, Protein 12.1

COLOMBIAN HOT DOGS

Colombian Hot Dogs image

Make and share this Colombian Hot Dogs recipe from Food.com.

Provided by gailanng

Categories Colombian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon ketchup
3 tablespoons mayonnaise, Divided
1 garlic clove
1 tablespoon cilantro, coarsely chopped
1/4 teaspoon lime juice
1 tablespoon mustard
3 tablespoons olive oil
4 all-beef hot dogs
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
4 hot dog buns
1/4 cup white onion, sliced thin
1 whole small avocado, sliced
canned shoestring potatoes (4 ounce can)
1 cup fresh cabbage, thinly sliced
1 tablespoon white vinegar
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

For the Sauces:
Pink sauce: In a small bowl combine the ketchup with 1 tablespoon mayonnaise. Stir until combined; set aside.
Garlic cilantro mayo: Finely chop the garlic clove, add to a small bowl with the remaining 2 tablespoons of mayo. Finely chop cilantro and add to the mayo. Add in the lime juice and mix until combine; set aside.
The third sauce is just plain yellow mustard.
For the Hot Dogs:.
Lightly coat a large skillet with the olive oil. Gently, partially slice the hot dogs vertically before placing them in the skillet. Toss with the oregano and cumin. Cook for about 10 minutes, or until the skin has bubbled up and lightly browned.
For the Cabbage Slaw:.
Place the sliced cabbage in a bowl. Add in the vinegar, salt, and olive oil. Mix until combined. Serve immediately, the vinegar will wilt the cabbage.
To Assemble:.
Toaste the hot dog buns then top with a hot dog. Add a bit of the garlic cilantro mayo, the pink sauce, and mustard. Place some of the thinly sliced onion on top, then top with the avocado slices. Add some of the cabbage slaw, and top with the shoestring fries.

Nutrition Facts : Calories 528.4, Fat 39.9, SaturatedFat 9.2, Cholesterol 26.7, Sodium 1035, Carbohydrate 33.5, Fiber 5.1, Sugar 7.2, Protein 10.9

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