Cachorro Quente (Brazilian Hot Dog)
A recipe for Cachorro Quente (Brazilian Hot Dog)! Hot dogs are simmered in tomato sauce and covered in a variety of toppings.
Servings 6 Hot dogs
Ingredients
- 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
For topping:
- Ketchup
- Mustard
- Mayonnaise
- Batata Palha Shoestring potato sticks
- Grated Parmesan cheese
Instructions
- 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.