Brazilian Hot Dogs – Cachorros Quentes – are cooked in a tomato and veggie sauce before emerging from the pot and jumping into buns. Load them up with corn, parmesan cheese, potato chips and a saucy goodness for a mouthful of “wow!”.
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Ingredients
- 4 hot dogs, with a lengthwise slit cut half-deep
- 4 hot dog buns, warmed/toasted
- ½ cup thinly sliced white onion
- ½ green bell pepper, seeded/sliced
- 2 cloves garlic, minced
- 1 Tbsp butter
- 1 bay leaf
- ¼ tsp oregano
- ½ tsp cumin
- 1 cup marinara sauce
- ¼ cup water
- Salt/pepper to taste
- Toppings: Ketchup, mustard, mayo, corn, grated Parmesan cheese, crumbled potato chips
Directions
- Melt butter in a saucepan over medium heat. Add onions, peppers, oregano/cumin/bay leaf and sauté until onions are transparent. Add garlic and sauté 2 minutes more.
- Add marinara and water, stir. Submerge hot dogs in sauce and simmer for about 10 minutes. Adjust salt/pepper.
- Remove hot dogs from sauce and place in buns. Add additional sauce as desired, and whatever combo of toppings you crave.