Puerto Rican hot dogs

Ingredients

• 960 mlwater, for boiling the hot dogs
• 8hot dogs
• 227 gsauerkraut
• 8hot dog rolls
• 30 mloil
• 1 largeonion
• 2 tablespoonstomato sauce
• ¼ teaspoonadobo seasoning
• 80 mlwater
• 113 gpicadillo
• 113 gcheese sauce
• 8 tablespoonsmayonnaise
• 8 tablespoonsmustard
• 8 tablespoonsketchup
• 57 gcrisps

Instructions

1. 1

   Boil the hot dogs

   In a large frying pan over high heat, add the water, hot dogs and sauerkraut. Cook for 4 minutes.

2. 2

   Cook the onion

   While the hot dogs boil, dice the onion. Heat the oil in a large frying pan over high heat, add the onion and cook for 2 minutes, stirring occasionally. Add the tomato sauce and 80 ml water, then cook for a further 3 minutes, stirring constantly.

3. 3

   Assemble the hot dogs

   Place a hot dog in each roll with 2 tablespoons of sauerkraut, some onion and picadillo. Add 1 tablespoon each of cheese sauce, mayonnaise, mustard and ketchup, then finish with ½ tablespoon of crisps.

What are Puerto Rican hot dogs?

They are hot dogs dressed with a generous mix of toppings, combining sausages and sauerkraut with onion, picadillo, cheese sauce and condiments. This version brings together savoury, tangy and creamy elements, with crushed crisps for a crunchy finish.

The recipe presents a Puerto Rican-style take on a familiar hot dog rather than a single fixed formula. Its appeal is the abundance of toppings and the option to adjust each roll to suit whoever is eating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 474 calories, 15g protein, 41g carbs, 27g fat.

The rolls and crisps supply much of the carbohydrate, while oil, mayonnaise and cheese sauce contribute much of the fat. The hot dogs and picadillo provide protein. Pair a roll with a fresh salad or vegetables, and serve extra sauces on the side to balance the plate.

The topping choices

Sauerkraut: boiling it briefly with the hot dogs warms it and lets it sit ready for assembly. Drain off excess liquid if it seems particularly wet.

Picadillo: add it as a topping once the hot dogs are cooked. The recipe does not specify whether it should be hot, so use prepared picadillo and warm it separately if needed.

Sauces: mayonnaise, mustard, ketchup and cheese sauce bring different creamy, tangy and savoury notes. Add them in the stated amounts or let diners dress their own rolls.

Get the onion right

Cut the onion into small, even cubes so it cooks quickly in the short frying time. Stir it occasionally during the first 2 minutes, then keep stirring once the tomato sauce and water go in.

The onion mixture is ready after 3 more minutes of cooking. Use a large pan so the onion can cook evenly rather than pile up in a deep layer.

Keep an eye on the timing

The hot dogs and sauerkraut cook for 4 minutes, while the onion topping takes 5 minutes in total. Start chopping the onion as the hot dogs boil to keep the preparation moving.

The method uses a large frying pan for the hot dogs and sauerkraut and another for the onion. If using one pan for both, cook the onion first and keep it warm while the hot dogs cook.

Assemble for texture

Put the hot dog and measured sauerkraut in the roll first, then add onion and picadillo. The sauces go on next, with the crisps added last so they retain their crunch.

For neater serving, keep the toppings in separate bowls and assemble the rolls just before eating. This also makes it easier to vary the sauce and topping amounts.

What to serve alongside

These generously topped rolls work well as a casual main meal. A simple green salad or sliced fresh vegetables can provide a crisp, fresh contrast to the rich sauces.

Serve any extra sauerkraut or condiments on the side, so guests can add more without making the rolls difficult to hold.

Recipe notes & tips

• Dice the onion evenly so it cooks through in the short cooking time.
• Stir constantly once the tomato sauce and water have been added to the onion.
• Use prepared picadillo, as the method does not include instructions for cooking it.
• Add the crisps just before serving to keep their crunch.
• Set out the sauces separately if you want each person to choose their own amounts.

Variations

• Extra crunch: add the crisps at the last moment so they stay crisp.
• More tang: serve extra sauerkraut alongside the assembled rolls.
• Milder sauce: use less mustard and ketchup, then let diners add more to taste.
• Onion-forward: add a little more of the cooked onion topping to each roll.
• Sauce on the side: offer the mayonnaise, mustard, ketchup and cheese sauce separately for customising.

Common mistakes to avoid

• Crowded pan: use a large pan so the hot dogs and sauerkraut can heat evenly.
• Uneven onion pieces: cut them into small, similar-sized cubes for consistent cooking.
• Unattended sauce mixture: stir constantly for its final 3 minutes to prevent sticking.
• Soggy crisps: add them after the sauces, immediately before serving.
• Unprepared picadillo: have it ready before assembly, since the recipe does not include a cooking step for it.

How to store

Store leftover components separately in covered containers in the fridge and use within 3 days. Reheat the hot dogs, sauerkraut and onion mixture until hot, then assemble in fresh rolls with the sauces and crisps.

Frequently asked questions