Brazilian-Style Hot Dogs (Cachorro-Quente)
Brazilian hot dogs come loaded with garnishes that might sound unusual, such as quail eggs, mayonnaise, mashed potatoes, corn, peas, and potato sticks. Many Brazilians cook their hot dogs in tomato sauce before placing them in the bun.
Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 2 Tbsp. oil
- 1 small onion, peeled and chopped
- 1 clove garlic, minced
- 1 medium green bell pepper, seeded and diced
- ½ cup fresh or frozen corn
- 2 Tbsp. chopped fresh parsley
- 2 scallions, chopped
- ½ tsp. salt
- 1 cup tomato sauce
- 4 large hot dogs
- 4 large hot dog buns
- 2 Tbsp. butter, melted
- 4 Tbsp. mayonnaise
- ½ cup grated cheese (Parmesan, mozzarella, or both)
- Heat the oil in a medium skillet over medium-low heat and add the onion. Cook until onion is softened and fragrant, about 5–8 minutes. Add the garlic and green pepper and cook for 2–3 minutes. Add the corn, parsley, scallions, and salt to taste, and cook for 1 minute more.
- Add the tomato sauce and bring to a simmer. Make a slit down the length of each hot dog, about ¼" deep. Place the hot dogs in the sauce and turn heat down to low. Simmer for 10 minutes.
- While the hot dogs are cooking, brush the buns with the butter and lightly toast them in the oven or on the stove. Spread each bun with a tablespoon of mayonnaise.
- Place the hot dogs in the buns with some of the sauce, top with the grated cheese, and serve immediately.