Cachorro QuenteBrazilian Hot Dog

A street cart style.

• 8 loaded hot dogs
• Cook 20 mins
• São Paulo

The Brazilian street-style hot dog features poached frankfurters in a rich tomato, onion, and bell pepper sauce (molho). Assembled on a soft milk bun, it uses a smooth layer of warm mashed potatoes as a structural moisture barrier, topped with sweet corn, peas, and crisp potato sticks (batata palha).

Ingredients

• •500 g (8 units) Frankfurters / All-Beef Hot Dogs — Core Sausage
• •300 g Tomato Passata / Puree — Sauce Base
• •100 g Yellow Onion (Fine Diced) — Aromatic Base
• •50 g Bell Pepper (Fine Diced) — Flavor Base
• •10 g Garlic (Minced) — Aromatic Base
• •400 g Creamy Potato Mash (Purê) — Structural Layer & Barrier
• •150 g Sweet Corn Kernels & Green Peas — Fresh Topping
• •100 g Crispy Potato Sticks (Batata Palha) — Crunchy Topping
• •8 units Soft Milk Hot Dog Buns — Soft Bread Vehicle

Method

1. Sauté diced onionsSauté diced onions, bell peppers, and garlic in olive oil until soft
2. Stir in theStir in the tomato passata and salt, then simmer for 10 minutes
3. Add the frankfurtersAdd the frankfurters to the sauce and simmer over low heat for another 10 minutes
4. Slice soft hotSlice soft hot dog buns lengthwise, keeping the backs connected
5. Spread a layerSpread a layer of warm mashed potatoes along one inner wall
6. This mashed potatoThis mashed potato layer insulates the bun and prevents wet tomato sauce from soaking into the bread
7. Nest a hotNest a hot dog in the center with sauce, top with sweet corn and peas, and finish with a mound of crisp batata palha

Questions