Ecuadorian Street Dog

Haute Dogs

Posted by Quirk Books

About

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.

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You Will Need (26 things)

  • Salsa Verde (store-bought or from scratch, see below)
  • Spicy Ají Sauce (storebought or from scratch, see below)
  • Classic Bun
  • All-beef Hot Dog
  • Ketchup
  • Mayonnaise
  • Yellow Mustard
  • Chopped Cilantro leaves, for garnish

  • Salsa Verde

  • 1 lbs Tomatillos , skinned and halved
  • 2 Medium Tomatoes , quartered
  • 1 Small white Onion , quartered
  • ½ small Jalapeño , seeded
  • 4 Cloves Garlic , finely chopped
  • Juice of 1 Lime
  • 1 tsp Ground Cumin
  • ¼ tsp Ground Cayenne Pepper
  • Salt and pepper, to taste

  • Spicy Ají Sauce

  • 4 green chiles, such as Jalapeños
  • 3 Green Onion s, white and light green parts only, chopped
  • ½ Small white Onion , chopped
  • Leaves from 1 small bunch Cilantro
  • Juice of 1 Lime
  • ½ tsp Salt
  • ½ tsp Freshly Ground Black Pepper

Steps (3 steps, 35 minutes)

  1. 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.

  2. 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.

  3. 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.