Ecuadorian Street Dog
10m prep 7m cook 17m ready
An Ecuadorian-style hot dog simmered in a garlic-tomato-onion water bath, topped with salsa verde, ají sauce, and crushed potato chips.
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Ingredients
- Salsa Verde
- Spicy Ají Sauce
- Classic bun
- All-beef hot dog
- Ketchup
- Mayonnaise
- Yellow mustard
- Chopped cilantro leaves for garnish
- 5 clove garlic
- chopped tomatoes
- chopped onions
- hot sauce to taste
- crushed potato chips
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1408 mg
- Iron: 14.7 mg
- Magnesium: 249 mg
- Phosphorus: 1277 mg
- Potassium: 3595 mg
- Zinc: 9.22 mg
Let's Cook
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Step 1.
If using homemade salsa verde and ají sauce, prepare them according to your recipes and set aside.
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Step 2.
Prepare the Ecuadorian Water Bath: In a small saucepan, combine 5 minced garlic cloves, a handful of chopped tomatoes, a handful of chopped onions, and hot sauce to taste. Add enough water to cover the hot dog and bring to a simmer over medium heat.
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Step 3.
Place an all-beef hot dog into the simmering water bath. Cook for 5–7 minutes, turning occasionally, until heated through and flavorful.
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Step 4.
While the hot dog simmers, prepare a classic hot dog bun by opening it and placing it on a serving plate.
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Step 5.
Remove the hot dog from the water bath with tongs and place it into the bun.
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Step 6.
Squeeze a line of ketchup, mayonnaise, and yellow mustard along the top of the hot dog.
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Step 7.
Spoon 1–2 tablespoons each of salsa verde and ají sauce over the hot dog.
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Step 8.
Sprinkle with chopped cilantro leaves for garnish. For a South American style, add a handful of crushed potato chips on top. Serve immediately.
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