Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Venezuelan hot dogs

Venezuelan Street Hot Dogs

  • Author: Rosana Machiela
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Lunch
  • Cuisine: Venezuelan, Hispanic

Description

These Venezuelan Street Hot Dogs are freaking good and packed with toppings and sauces like cabbage, onion, garlic sauce, salsa rosada and crunchy potato sticks.


Ingredients

Scale
  • 6 large hot dog buns (I used hoagie rolls)
  • 6 jumbo 100% beef hot dogs
  • 2 cups green cabbage, shredded
  • 1 white onion, finely chopped
  • Garlic sauce, recipe follows
  • Salsa Rosana (pink sauce), recipe follows
  • Ketchup
  • Mayo
  • Potato sticks
  • Queso añejo or cotija cheese

For the Garlic Sauce:

  • 1 cup mayo
  • 4 garlic cloves
  • 1/4 cup cilantro
  • Juice of 1/2 lime
  • 1 tsp granulated sugar
  • salt and pepper, to taste

For the Salsa Rosada:

  • 5 tbsp mayo
  • 5 tbsp ketchup
  • 3 drops Worcestershire

Instructions

For the hot dogs:

  1. Boil beef hot dogs for 5-6 minutes. Meanwhile, toast the buns in the oven for 5 minutes at 350ºF.

Assemble:

  1. Add the cooked beef hot dogs to each bun, top with cabbage along one side and chopped onion along the other. Top with a tablespoon of garlic sauce, drizzle equal amounts of salsa rosada (pink sauce), ketchup and mayo. Add a handful of potato sticks and sprinkle queso añejo or cotija on top. Enjoy!

For the Garlic Sauce: in a food processor, combine all ingredients and pulse on high for 1-2 minutes until desired consistency. Refrigerate until ready to use.

For the Salsa Rosada (Pink Sauce): in a small bowl, combine ingredients and mix. Refrigerate until ready to use.


Keywords: perro caliente venezolano, Venezuelan hot dogs, street hot dogs