Venezuelan Street Hot Dogs
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.
Servings 6 servings
Ingredients
- 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 Rosada 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:
- Boil beef hot dogs for 5-6 minutes. Meanwhile, toast the buns in the oven for 5 minutes at 350ºF.
Assemble:
- 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.