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Chilean Hot Dogs
Chilean Hot Dog Header

The Standard Chilean Doggie or Completo Hot Dog is a Hot Dog topped with Diced Tomatoes, Avocados, and Mayo with or without Sauerkraut. These are usually twice the size of the standard American Hot Dog.

I was first introduced to this by someone who knew I loved to cook and try new things. She asked if I had ever tried it. Her Husband was from Chile, and they make it all the time. I put it together in the following days and was pleasantly surprised. This is a very Good Hot Dog. Her husband’s version was topped with Tomatoes, Avocado mixed with Olive Oil and a little Salt, Sweet Onions, Grated Cheddar Cheese, and a few Banana Peppers.

Chilean Doggie Toppings

Traditionally, Mashed Avocados are used with a bit of Salt right before it goes on the Hot Dog. Not to be confused with Guacamole. Along with peeled diced Tomatoes and usually homemade Mayo is used in Chile.

Sauerkraut was introduced through German Immigration and Salsa Americana which is a form of Relish consisting of Pickled Onions, Carrots, and Pickles is used in other variations.

There are different versions depending on which Toppings are used.

  • The Classic Completo or Italiano/Italian Completo is topped with Avocados, Tomatoes, and Mayo. The Color match the Italian Flag. Optionally with Hot Sauce.
  • While the Chacarera is Green Beans, Chili & Homemade Mayo. Optionally with diced tomatoes.
  • The German is topped with Tomato, Sauerkraut, Homemade Mayo, and the Irish are topped with Lettuce, Tomato, and Mayo.
Tray of Chilean Doggies
Tray of Chilean Doggies

Avocado Mash

Mashed Avocado with Olive Oil and Salt. Optionally add in Lemon Juice & Black Pepper. Mexican Guacamole can also be used. Although, there is a key distinction between Chile Guacamole and Mexican Guacamole. The Chile version is just Avocados, Oil and Salt.

Chilean Guacamole Avocado, Oil and Salt with a bit of Lemon Juice

Chilean Guacamole

Just mash the Avocado with a fork and add the EVOO & Salt. I add a bit of Lemon Juice for the Browning and a bit of tang.



You can also mash Avocados and add finely chopped Pico De Gallo to taste, or use Store bought Guacamole.


Just small diced Tomatoes. Diced Onions, Cilantro, and/or Parsley can be added. With or without a bit of Olive Oil and Lemon Juice. In place, Pico De Gallo can also be used.

Roma Tomatoes

Roma Tomatoes

Pico De Gallo with a small amount of Dried Cilantro

Pico De Gallo

This is Pico De Gallo with a small amount of dried Cilantro.


Usually, Homemade Mayo is used, and Chilean Mayo is pretty straight forward. It uses Eggs, Oil, Salt, and Vinegar, sometimes Sugar. To add some heat add a bit of finely chopped Green Chilies or use a bit of Sriracha, Chili Flakes, Cayenne Pepper, or just Black/White Pepper.

Either Slather on the Mayo or place the Mayo into a squeeze bottle or a Ziploc bag with one of the corners snipped off to squeeze the mayo over the Completo.

Steamed & Toasted Hot Dogs

I cook Hot dogs in a bunch of different ways depending on what I am making. However, my favorite method by far is the method used in this Recipe. It combines the Steamie and the Toastie method. You will need a Large Skillet, Steamer or Wok, Pizza Screen, and a lid big enough to allow room for the Hot Dog Buns without squishing them.

You can also butter the Buns and Toast them open-faced down in a frying pan over medium heat before steaming them and toasting them in the oven again.

The picture below is Boiled Hot Dogs and Steamed Buttered Buns. Then the Hot dogs are fried in some fat and placed into the Buns before being toasted in the oven at 450 F for 5 minutes.

JAH Cooked Hot Dogs
Chilean Doggie
Chilean Doggie
MasterClass Stack & Steam

Steamer Set

With this steamer, you can boil the hot dogs while steaming the buns. Then empty the water out and fry the Hot dogs in fat.

Chilean Hot Dogs

Chilean Doggie

The Standard Chilean Doggie or Completo Hot Dog is a Hot Dog topped with Diced Tomatoes, Avocados, and Mayo with or without Sauerkraut. These are usually twice the size of the standard American Hot Dog.
Servings: 4 portions
Prep10 minutes
Cook 10 minutes


  • 1 Steamer
  • 1 Tongs
  • 1 Baking Tray


  • 4 Hot Dog Buns
  • 4 Hot Dogs or Sausages
  • 1 Tomato - Diced
  • Mayo as needed

Avocado Mash

  • 1 Avocado
  • 1 tsp Olive Oil
  • 1/8 tsp Sea Salt

Optional Toppings

  • Shredded Cheddar Cheese
  • Sweet Onion or Green Onions
  • Banana Pepper or Jalapenos
  • Hot Sauce or Sriracha Sauce
  • Sauerkraut
  • Ketchup & Mustard
  • Relish


  • Fill the Steamer with water to cover the hot dogs and place over max heat to bring to boil. Preheat the oven to 450 F.
  • Butter the Buns and make the Avocado Mash while you wait for the water to start boiling. Place Hot Dogs into the water to boil.
  • Place Buttered Hot Dog Buns in the steamer to steam, covered with a lid, while the Hot Dogs are boiling. They only need to steam for a few seconds. It doesn't take long. If the buns begin to shrivel, you’re steaming them too long.
  • Once the Buns are all steamed, set them aside on a baking sheet and empty the water out, keeping the hot dogs in the pan. Return the Pan to the burner (reduce to medium heat) with the Hot Dogs and add a bit of fat to fry, just a few minutes or crisp to your liking.
  • Place the Hot Dogs into the Bun along with any toppings that can be cooked with the Hot Dogs such as Cheese and Cook in the oven for about 5 minutes. Then top with Avocado Mash, Diced Tomatoes and Mayo with any additional Sauces or Toppings as desired.


You can also cook these the Steamie or Toastie way. This recipe combines the two methods together and is our favorite way to prepare hot dogs to be dressed with your Sauces & Toppings.
Course: Lunch, Snack
Cuisine: Chiliean
Keywords: Chilean, Chilean Doggie, Chilean Hot Dog, Chilean Sausage, Completo, Hot Dogs, Italian Completo, Sausages
Author: JAH

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