 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Medellin has hot dogs stands on the streets and this recipe is very popular with them. Ingredients:
2 cups fresh pineapple, peeled and cut into chunks |
1/3 cup water |
2 1/2 tablespoons sugar or 2 1/2 tablespoons cornstarch |
1/2 lime, juice of |
6 hot dog buns |
6 pork and beef hot dogs |
1 cup pineapple sauce |
1 cup cabbage coleslaw blend |
1 (8 ounce) bag potato chips, crushed into fine pieces |
1/4 teaspoon mayonnaise |
1/4 teaspoon ketchup |
1/4 teaspoon mustard |
Directions:
1. In a medium pot bring water to a boil. Add the hot dogs to the boiling water and cover. Cook about 5 – 7 minutes.
2. Remove and drain on paper towels.
3. Place the hot dogs in the buns and top with pineapple sauce, coleslaw, mayonnaise, mustard and ketchup, topped with crushed potato chips. Serve and enjoy!
|
|