Ingredients with Measurements:
- 4 large potatoes, peeled and cut into thick fries
- 4-6 beef hot dogs, sliced into rounds
- 1/4 cup vegetable oil
- Salt and pepper, to taste
For the Roasted Red Pepper Sauce:
- 2 red bell peppers, roasted and peeled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 garlic clove, minced
- 1 tablespoon lime juice
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
For the Salchipapas:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the potato fries with the vegetable oil, salt, and pepper until evenly coated.
3. Arrange the potatoes in a single layer on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
4. In a separate pan, sauté the sliced hot dogs until browned and crispy.
5. Serve the hot dogs over the crispy fries.
For the Roasted Red Pepper Sauce:
1. In a blender or food processor, combine the roasted red peppers, mayonnaise, sour cream, garlic, lime juice, salt, and pepper.
2. Blend until smooth and creamy.
3. Adjust seasoning to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
Bake the potatoes at 400°F (200°C).
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 35g
Protein: 10g
Substitutions for ingredients:
- You can use any type of potato for this recipe.
- You can substitute the beef hot dogs with chicken or turkey hot dogs.
- You can use olive oil instead of vegetable oil.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add some chopped cilantro or parsley to the roasted red pepper sauce for extra flavor.
- Top the salchipapas with some crumbled queso fresco or feta cheese.
- Add some sliced avocado or guacamole on top of the hot dogs.
Tips and tricks:
- Make sure to cut the potatoes into thick fries to ensure they stay crispy.
- You can parboil the potatoes before baking them to speed up the cooking process.
- Use a non-stick baking sheet or line the baking sheet with parchment paper to prevent sticking.
Storage instructions:
Store any leftover salchipapas and roasted red pepper sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the salchipapas, place them on a baking sheet and bake in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Reheat the roasted red pepper sauce in the microwave or on the stovetop.
Presentation ideas:
Serve the salchipapas and roasted red pepper sauce on a large platter with some fresh herbs or sliced vegetables for garnish.
Garnishes:
- Chopped cilantro or parsley
- Crumbled queso fresco or feta cheese
- Sliced avocado or guacamole
- Lime wedges
Pairings:
- Serve with a cold beer or a refreshing cocktail.
- Pair with a side salad or some grilled vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Black beans and rice
- Sweet potato fries
- Coleslaw
Troubleshooting advice:
- If the potatoes are not crispy enough, bake them for a few more minutes or broil them for a few minutes at the end.
- If the roasted red pepper sauce is too thick, add a little bit of water or lime juice to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw meat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
Salchipapas is a popular street food in Peru that consists of crispy fries and sliced hot dogs served with a variety of sauces.
Flavor profiles:
This dish is savory, crispy, and slightly spicy, with a creamy and tangy roasted red pepper sauce.
Serving suggestions:
Serve this dish as a fun and casual appetizer or snack for a party or game night.
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Region: Peruvian