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shucos Guatemalan hot dogs recipe

Shucos: Guatemalan Inspired Hot Dogs

Cuisine Latino
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Cesar Diaz

Ingredients

For the Hot Dog

  • Hot dog buns
  • Your favorite beef franks
  • Chorizo

For the Repollo (Sauerkraut)

  • ½ Fresh cabbage (medium size) (medium size)
  • 2 tbsp White vinegar
  • 2 tbsp Regular sugar
  • Salt to taste

For the Guacamole

  • 3-5 Hass avocados
  • ½ Onion finely diced finely diced
  • 2 Limes
  • 1 tsp Oregano
  • Salt and pepper to taste

Additional Toppings:

  • Mayo
  • Yellow Mustard
  • Ketchup
  • Your favorite hard cheese
  • Pico de Gallo
  • Jalapeños
  • Cilantro chopped
  • Chimichurri sauce

Instructions

Cook the Repollo (Sauerkraut Cabbage)

  1. Shred the cabbage into strips using a Chef’s knife or a food processor.

  2. Pour the shredded cabbage in a saucepan and add water until it barely covers everything. Then, add the vinegar, sugar, and salt to taste.

  3. Bring to a boil, lower to medium heat, and let it simmer for about 10-15 minutes. The cabbage should be a little soft but not soggy.

  4. Drain the water, pour into a bowl, and set aside.

Make the Guacamole

  1. Using a spoon, scoop out the pulp from the avocados and place it in a bowl. Mash it with a fork until it becomes puree.

  2. Add the onion, lime juice, and oregano. Then season with salt and pepper to taste. Cover and set aside.

Fire up the Grill

  1. Cut your sausages and chorizo lengthwise. Grill the sausages and chorizo until cooked. Cover and set aside.

  2. Heat the buns on the grill or the oven until golden brown.

Ready to assemble

  1. Slather a big spoon full of guacamole on the bread, add sausage or chorizo, the sauerkraut, and pile high with your favorite ingredients.

  2. Top it off with a good amount of mayo, mustard, and ketchup.

  3. Accompany with a stack of paper napkins!