Venezuelan Street Dogs
If you’re sick of the same old ketchup and mustard hotdog, I have something for you. Venezuelan style hotdogs, also known as asquerositos, are next level. These hotdogs are topped with shredded cabbage, onions, garlic sauce, salsa rosada, ketchup, fried potato stix, and cotija cheese. To make these hotdogs requires either a baguette or a hoagie bun. A regular hotdog bun won’t be able to hold all of the toppings. So change up your next barbecue and impress your guests. You too can and will be king wiener.
Equipment
- immersion blender
- mandolin
Ingredients
- 6 hotdogs boiled or grilled
- 2 large baguettes each cut into 3 pieces; toasted
- green cabbage finely shredded
- white onion finely chopped
- ketchup
- cotija cheese grated
Potato Stix
- 1 potato
- vegetable oil for frying
- salt to taste
Garlic Sauce
- 1 cup mayonnaise
- 5 garlic cloves
- 1/4 cup cilantro
- 1/2 lime juiced
- 1 tsp sugar
- 1/4 tsp salt
Salsa Rosada
- 5 tbsp mayonnaise
- 5 tbsp ketchup
- 1 tsp Worcestershire sauce
Instructions
- Using an immersion blender, purée the garlic sauce ingredients until smooth. Keep in the refrigerator until ready for use.
- Mix together the salsa rosada ingredients. Keep in the refrigerator until ready for use.
- Slice your potato on a mandolin with the julienne attachment. Heat up 1/4” of vegetable oil in a small skillet over medium high heat. Add the potatoes to the oil.
- Fry for 3 minutes a side until crispy.
Hotdog Assembly
- Place the hotdogs down the center of a toasted baguette.
- Place shredded cabbage on one side; onions on the other.
- Spoon the garlic sauce on one side; the salsa rosada on the other. Squirt ketchup across the hotdog in a zig zag pattern.
