Colombian Hot Dogs (Perro Caliente Colombiano) Colombian Hot Dog

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COLOMBIAN HOT DOGS RECIPE: https://sweetysalado.com/en/colombian-hot-dogs/PERROS CALIENTES COLOMBIANOS ESPAÑOL: http://youtu.be/HcY89UyXeyMFast Food Sauces V.

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1 Â¼ teaspoon cornstarch. Juice of Â½ a lime. 1 small bag potato chips, crushed into fine pieces In Colombia Â "salsa rosada" is very popular. Salsa rosada is a 50-50 mixture of ketchup and Mayonnaise.Because of the pineapple sauce the Colombian Hot dog tastes sweet and the mixture of pineapple chunks with crushed potato chips, mustard.

Colombian Hot Dogs (Perro Caliente Colombiano) My Colombian Recipes

In a pot, heat pineapple sauce and add sugar to taste, stir constantly until the sauce gets the consistency of syrup. Let cool. Cook sausages in boiling water or a grill, whichever you prefer. Toast the bun. Set sausage in the bun and add all the toppings, starting from the sauces.

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In a medium pot bring water to a boil. Add the hot dogs to the boiling water and cover. Cook about 7 minutes. Remove and drain on paper towels. Place the hot dogs in the buns and top with pineapple sauce, coleslaw, mayonnaise, mustard and ketchup, topped with crushed potato chips.

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3. For the salsa rosada (pink sauce): In a bowl, mix 2 tablespoons of mayonnaise with the tomato sauce. 4. For the pineapple sauce: In a frying pan, cook the pineapple with the brown sugar. 5. For the garnish: Once the hot dogs are fully cooked, serve in hot dog buns adding the slices of bacon (2 slices per dog), pineapple sauce, shredded.

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Place the saucepan with the pineapple mixture over medium-low heat and add the lime juice and sugar. Cook, stirring for about 15 minutes. In a small bowl blend the cornstarch with 1 tablespoon of water and then stir the mixture into the pineapple sauce. Bring slowly to a boil, stirring until the sauce thickens.

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Preheat an outdoor grill over medium heat. Grill the hot dogs for about 8 minutes, turning once during cooking, until evenly browned and heated through. Place the hot dogs in the rolls and top with mayonnaise, diced onion, ketchup or salsa golf, crushed potato chips and mozzarella cheese. Sprinkle with salt and pepper to taste. Serve immediately.

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Step 1. Pineapple sauce: Combine crushed pineapple, 1/2 tsp salt, corn starch, honey, and lime juice in a small sauce pan. Bring to a boil and reduce to a simmer. Let simmer for about 10 minutes. Allow to cool to room temperature. At this point, take an immersion blender and blend the sauce until relatively smooth.

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While cheese is melting, place hot dogs on grill and cook, turning occasionally, until heated through and well browned, about 4 minutes. Using tongs, remove about 1/8 of the melted cheese and spread along the bottom of one bun. Nestle hot dog on top of cheese and top with coleslaw, potato sticks, and the two sauces. Repeat assembly for all hot.

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Spread the buns out and toast for a few minutes on the grill on the cooler side, being careful not to burn. Mix mayo, mustard and ketchup to make a "pink sauce.". I like to put this in a squeeze bottle to squeeze on top, but whatever works for you! Place the hot dog in the bun and add a tablespoon of pineapple preserves.

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Instructions. In a medium pot bring water to a boil. Add the hot dogs to the boiling water and cover. Cook about 5 - 7 minutes. Remove and drain on paper towels. Place the hot dogs in the buns and top with guacamole and chopped onions. Have you Tried this Recipe?

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Instructions. Cook the hot dogs in boiling water for about 5 minutes or according to package instructions and drain. You can also grill them if you prefer. During the last minute of boiling place a steaming basket over the pot, put the hoagies inside the basket and cover to soften them. To assemble place one hot dog in each bun and add a couple.

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Add 1/4 cup (60 g) mayonnaise, 1/2 tbsp vinegar, 1/2 tsp sugar, salt, and pepper to taste and mix until combined and creamy. Make Ahead Instructions: make the pineapple sauce, coleslaw, and pink sauce ahead of time (up to 1 day ahead of time). Assemble when ready to serve.

Colombian Hot Dogs (Perro Caliente Colombiano) My Colombian Recipes

El Perro. 80-26 Northern Blvd, Queens, New York, 11372, United States. Order the Veloz Special, and you'll receive a hot dog topped with bacon, pineapple, crushed potato chips, and a drizzle of.

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1. For the avocado sauce: Place all ingredients in food processor or blender and process until everything is combined. 2. For the hot dogs: Boil the hot dogs for 5 minutes and drain. You can also grill them, if preferred. 3. Place a hot dog in each bun and add salsa rosada, mustard and avocado sauce. Lastly, add onions and French fries.