Shelf 1594746753.01.lzzzzzzz

Ecuadorian Street Dog

Extract from Haute Dogs • By Russell van Kraayenburg • Published by Quirk Books


$ $ $ $ $
• • • • •
35 mins

Haute Dogs
Place of Origin: Ecuador - Other Names: Ecuador Dog

Kitchen Notes: Ají sauce is a spicy Peruvian condiment made with tomatoes, cilantro, ají peppers, and onions. Your favorite hot sauce will work in a pinch. Note that to prepare the
Ecuadorian Water Bath, which adds loads of flavor to this dog, you will need 5 garlic cloves, a handful each of chopped tomatoes and chopped onions, and hot sauce to taste.

Posted by Quirk Books Published See Quirk Books's 32 projects » © 2024 Russell van Kraayenburg / Quirk Books · Reproduced with permission.
  • Step 1

    Prep: Make salsa verde and ají sauce according to the recipes, if using homemade.

    Assembly: Get out a classic bun. Prepare an Ecuadorian Water Bath according to the instructions below. Simmer an all-beef hot dog in the water bath. Place the dog in the bun and top with a line each of ketchup, mayonnaise, and yellow mustard. Add a couple spoonfuls of salsa verde and ají sauce. Sprinkle with chopped cilantro.

  • Step 2

    Salsa Verde

    Makes about 2 cups

    Kitchen Note: Tomatillos are juicy green fruits in the nightshade family that resemble tomatoes. Thanks to their tart, fresh flavor and silky smooth texture, they are a key ingredient in salsas, sauces, and other elements of Mexican and Central American cuisine.

    1. Preheat the oven to 400°F. Place tomatillos, tomatoes, onions, and jalapeños on a baking sheet and roast for 15 to 20 minutes, or until they begin to brown around the edges.

    2. Place roasted vegetables in the bowl of a food processor. Add remaining ingredients and process until vegetables are broken up but still slightly chunky.

    3. Let salsa cool before serving. Store in an airtight container in the refrigerator for up to 1 week.

  • Step 3

    Spicy Ají Sauce
    Makes about 1 cup

    Combine all ingredients in a food processor and puree until smooth. Store in an airtight container in the refrigerator for up to a week.

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