A recipe for Cachorro Quente (Brazilian Hot Dog)! Hot dogs are simmered in tomato sauce and covered in a variety of toppings.
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I first came across the Cachorro Quente (Brazilian Hot Dog) over on Easy and Delish and it is definitely a favorite!
Hot dogs are paired with a tomato-based sauce, then topped with a variety of options such as ketchup, mustard, mayonnaise, shoestring potato sticks, and cheese.
The toppings may vary based on the region in Brazil. Add your favorites, mix and match, or cover with everything for a Cachorro-Quente Completo.
Other popular choices include corn, peas, mashed potatoes (great for lining the bun before adding the hot dog), lettuce, olives, grated carrots, bacon, tomato vinagrete, quail egg, pimenta malagueta, and/or other types of cheese. Easy and Delish even covered theirs in a spiced beef tomato sauce.
A Few Tips
Adjust the seasonings to taste in the tomato sauce before adding the hot dogs. The amount of salt may vary based on personal preference and if there is any sodium in a store-bought sauce.
When simmering the hot dogs, make sure to flip them so all sides are coated in the sauce and soak in the flavor.
Stir the sauce well on the sides and bottom to prevent it from burning.
I have also come across recipes with the hot dogs cut into slices/Molho de Cachorro Quente before placing in the sauce, then piling into the hot dog buns.
Do not assemble the Cachorro Quente until right before serving. The sauce will cause the bun to become soggy if it sits for too long.
If possible, try to use Brazilian shoestring potato sticks. You can find them in the pantry section of markets with Brazilian ingredients or on Amazon: Batata Palha Tradicional and Batata Palha Extrafina.
Looking for more recipes with hot dogs?
This recipe was originally posted in March 2014 and updated June 2022.
Cachorro Quente (Brazilian Hot Dog) Recipe
Cachorro Quente (Brazilian Hot Dog)
- 2 tablespoons (30 grams) unsalted butter
- 1 medium onion peeled and diced or thinly sliced
- 1 green bell pepper stem and seeds removed, thinly sliced
- 3 cloves garlic peeled and minced
- 1 1/2 cups (355 milliliters) tomato sauce
- 1/2 cup (120 milliliters) water
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 6 hot dogs
- 6 hot dog buns
- Batata Palha Shoestring potato sticks
- Grated Parmesan cheese
- In a large skillet, melt the butter over medium heat.
- Add the onions and cook, stirring occasionally, until starting to soften.
- Add the green bell pepper and continue to cook until tender.
- Stir in the garlic cloves and cook just until fragrant, 30 seconds to 1 minute.
- Pour in the tomato sauce and water.
- Season with the salt, thyme, oregano, and black pepper. Once boiling, reduce heat to a simmer, cover, and cook, stirring occasionally, for 15 minutes.
- Make a lengthwise slice along the top of each hot dog no more than halfway through the link.
- Remove the cover from the skillet, add the hot dogs to the tomato sauce, and continue to cook until heated through, stirring occasionally and turning the hot dogs, about 5-10 minutes.
- Remove from heat.
- Place a cooked hot dog in each bun and cover with 2-4 tablespoons (30-60 milliliters) of the tomato mixture.
- Add desired toppings such as ketchup, mustard, mayonnaise, shoestring potatoes, and Parmesan cheese.
- Serve immediately.