Ingredients with Measurements:
- 4 large potatoes, peeled and cut into thick fries
- 4 hot dogs, sliced into bite-sized pieces
- 1/4 cup vegetable oil
- Salt and pepper to taste
- 1/2 cup ketchup
- 1/4 cup mayonnaise
- 2 tbsp. hot sauce
- 1 tbsp. lime juice
- 1/4 tsp. garlic powder
- 1/4 tsp. cumin
- 1/4 tsp. paprika
Special equipment needed:
- Large skillet
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine ketchup, mayonnaise, hot sauce, lime juice, garlic powder, cumin, and paprika. Mix well to create the spicy salsa. Set aside.
3. In a large skillet, heat vegetable oil over medium-high heat.
4. Add the potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they are golden brown and crispy.
5. Using a slotted spoon, remove the potatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. In the same skillet, add the sliced hot dogs and cook for 3-4 minutes, until they are browned and crispy.
7. Remove the hot dogs from the skillet and place them on the same plate as the potatoes.
8. Season the potatoes and hot dogs with salt and pepper to taste.
9. Serve the salchipapas on a plate with the spicy salsa on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 400°F
- Skillet heat: medium-high
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 27g
- Carbohydrates: 42g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of hot dog or sausage instead of hot dogs.
- You can use any type of oil instead of vegetable oil.
- You can use any type of hot sauce you prefer.
Variations:
- Add chopped onions and bell peppers to the skillet with the hot dogs for a more flavorful dish.
- Top the salchipapas with shredded cheese for a cheesy twist.
- Add chopped cilantro to the spicy salsa for a fresh and herbaceous taste.
Tips and tricks:
- Make sure to cut the potatoes into thick fries to ensure they are crispy on the outside and soft on the inside.
- Use a slotted spoon to remove the potatoes and hot dogs from the skillet to avoid excess oil.
- Serve the spicy salsa on the side so that everyone can add as much or as little as they like.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the salchipapas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the salchipapas on a large platter with the spicy salsa in a small bowl in the center.
Garnishes:
- Garnish with chopped cilantro or green onions for a pop of color and flavor.
Pairings:
- Serve with a cold beer or a refreshing soda.
Suggested side dishes:
- Serve with a side of coleslaw or a simple green salad for a balanced meal.
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the hot dogs thoroughly to avoid any foodborne illnesses.
Food history:
- Salchipapas is a popular street food in Peru that originated in the 1980s.
Flavor profiles:
- Salty, savory, and spicy.
Serving suggestions:
- Serve as a main dish or as a snack.
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Region: Peruvian