Ingredients with Measurements:
- 4 large potatoes, peeled and sliced into thin rounds
- 4 hot dogs, sliced into rounds
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
Special equipment needed:
- Large skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the sliced potatoes to the skillet and fry until golden brown and crispy, about 8-10 minutes. Use tongs to flip the potatoes occasionally to ensure even cooking.
3. Once the potatoes are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain excess oil. Sprinkle with salt and set aside.
4. In the same skillet, add the sliced hot dogs and fry until lightly browned, about 3-4 minutes. Use tongs to flip the hot dogs occasionally to ensure even cooking.
5. Once the hot dogs are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain excess oil. Sprinkle with black pepper, paprika, cumin, garlic powder, and onion powder. Toss to coat evenly.
6. In a small bowl, mix together the mayonnaise, lime juice, and chopped cilantro to make the sauce.
7. To serve, arrange the fried potatoes and hot dog slices on a plate. Drizzle the sauce over the top.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 25g
Protein: 10g
Substitutions for ingredients:
- Instead of hot dogs, you can use sliced sausages or chorizo.
- Instead of vegetable oil, you can use canola oil or peanut oil.
- Instead of mayonnaise, you can use sour cream or Greek yogurt.
Variations:
- Add sliced onions and bell peppers to the skillet for a more flavorful dish.
- Top the salchipapas with grated cheese or sliced avocado for added texture and flavor.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
Tips and tricks:
- Make sure the oil is hot enough before adding the potatoes and hot dogs to the skillet.
- Use a slotted spoon or tongs to remove the potatoes and hot dogs from the skillet to avoid burning yourself.
- Serve the salchipapas immediately to ensure they stay crispy.
Storage instructions:
Store any leftover salchipapas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the salchipapas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the salchipapas on a colorful plate with a side of fresh salad or sliced tomatoes.
Garnishes:
Garnish with chopped fresh cilantro or sliced green onions.
Pairings:
Pair with a cold beer or a refreshing glass of iced tea.
Suggested side dishes:
Serve with a side of fresh salad or sliced tomatoes.
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the heat and fry for a few more minutes.
- If the hot dogs are too greasy, place them on a plate lined with paper towels to absorb excess oil.
Food safety advice:
- Make sure the hot dogs are cooked through before serving.
- Use a food thermometer to ensure the hot dogs are cooked to an internal temperature of 165°F.
Food history:
Salchipapas is a popular street food in Peru, typically served as a quick and easy snack or meal.
Flavor profiles:
Savory, crispy, and slightly spicy.
Serving suggestions:
Serve as a main dish or as an appetizer.
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Region: Peruvian