How does one write 300 words about hot dogs? Normally, I would say that you can’t write 200 words on boring, tubed meats, but when it comes to Chilean completos, I could write a novel. This is not your standard American dog with yellow mustard and ketchup. This is the Chilean dog loaded with avocado, lemon-mayo, sauerkraut and tomatoes. Because Chileans do not make food in half-measures, these amazing ingredients do more than just complement the hot dog, they steal the show. Everything is fresh and full of flavor.
complement the hot dog, they steal the show. Everything is fresh and full of flavor.
I know what you’re thinking, “Alais, this looks like a total gut-bomb.” And you would be right. This is a complete gut-bomb, but one that is totally worth it.
A couple of things you should know before you decide to eat a Chilean completo:
1. You will not look pretty. (But who cares anyway.)
2. You will need an entire roll of paper towels to wipe your face.
3. You will never look at sauerkraut the same way again.
4. You will not need to eat again for at least 2 days.
In Chile, completos are traditionally served with papas fritas – thick-cut french fries. This is one gut-bomb too many, so I like to serve mine with fruit. Something tropical and acidic like mangoes (pictured in the beginning) or pineapple pairs so well and serves as a delicious palette-cleanser. Also, because you’re still making hot dogs, the typical picnic staples will still feel right at home nestled next to this behemoth. Once you eat hot dogs this way, you will never go back! I hope you enjoy them as much as I do.
Author: Prep time: 30 mins
Cook time: 20 mins
- 12 hot dogs
- 12 unsliced bolillo or hoagie rolls
- 1 16 oz package Boar’s Head sauerkraut
- 1 tsp granulated sugar
- 1 cup mayo
- 2 lemons, juiced
- 4 large avocados
- 5 medium vine-ripened tomatoes
- Place the hot dogs in a large pot and fill to one inch above the hot dogs with cold water. Turn burner to high heat and bring the hot dogs to a boil. As soon as the pot is at a rolling boil, turn off and let sit.
- Place the sauerkraut and sugar in a small saucepan over medium heat. Bring to a simmer and stir occasionally until all liquid is dissolved. This should take 15-20 minutes.
- While the sauerkraut is cooking, start prepping your condiments.
- Cut a hole in each bolillo roll. Take care not slice through. You want to make a pocket for hot dog, by keeping the ends intact.
- Place mayo in a small bowl and add 2 teaspoons of lemon juice. Whisk until combined.
- Peel and dice avocados in a large bowl. Add the rest of the lemon juice to the bowl and take a potato masher and mash until the avocado is a fine paste. Salt to taste.
- Chop tomatoes in 1/2 or 1/3 inch pieces and set aside.
- To assemble: stuff a drained hot dog into the bolillo roll, then add sauerkraut (as much or little as you want), fill in the entire space between the sauerkraut and the top of the roll with avocado mash (trust me), next top with a large stripe of lemon-mayo, finally top with as much tomato as your heart desires.