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
Equipment
- 1 Steamer
- 1 Tongs
- 1 Baking Tray
Ingredients
- 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
Instructions
- 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.