Treat your guests with this classic dish of vegetarian Mexican hot dogs with hand-cut chips, packed with wholesome beans and flavourful spices.
1In a saucepan, heat oil on high. Saute onion 3 to 4 mins, until tender. Add spices. Cook 30 secs. Stir in beans and sauces, simmering 3 to 4 mins until thickened. Season.
2Heat a char-grill pan or barbecue on medium. Cook frankfurters 4 to 5 mins, turning, until light grill marks appear.
3Spoon bean mixture into rolls. Top with frankfurters and cheese. Serve with extra sauce.
4To prepare chips, slice potatoes lengthways into batons.
5In a large heavy-based pan, heat oil on medium, 140 C, until a cube of bread sizzles as soon as it is added. Cook chips, in 4 batches, 2 to 3 mins each, until pale golden. Drain.
6Increase heat to high, 190 C. Cook chips, in four batches, another 3 to 4 mins each, until golden. Drain on paper towel, toss with combined salt and spices. Serve straight away in paper cones.