Treat your guests with this classic dish of vegetarian Mexican hot dogs with hand-cut chips, packed with wholesome beans and flavourful spices.
Yield
8 Servings
Prep Time
25mins
Cook Time
35mins
Difficulty Level
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Treat your guests with this classic dish of vegetarian Mexican hot dogs with hand-cut chips, packed with wholesome beans and flavourful spices.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely sliced
  • 1 tsp ground cumin
  • ½ tsp mixed spice
  • 435 g can refried beans
  • ½ cup tomato sauce
  • 2 tbsps Worcestershire sauce
  • 8 continental frankfurters
  • 8 mini long dinner rolls
  • 1 cup split cheddar cheese, grated
  • Extra sauce of choice, to serve

CHIPS

  • 8 large potatoes, brushed, peeled and rinsed
  • Vegetable oil, for deep-frying
  • 2 tbsps sea salt flakes
  • 2 tsps each garlic powder, turmeric powder, smoked paprika
  • 1 tsp ground cumin
01.

In 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.

02.

Heat a char-grill pan or barbecue on medium. Cook frankfurters 4 to 5 mins, turning, until light grill marks appear.

03.

Spoon bean mixture into rolls. Top with frankfurters and cheese. Serve with extra sauce.

04.

To prepare chips, slice potatoes lengthways into batons.

05.

In 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.

06.

Increase 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.

Photo: Jean Paul Urizar/Bauersyndication.com.au

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