Spanish Dog Sauce Recipe 435 Recipes

SPANISH DOG SAUCE RECIPE - (4.3/5)

Steps:

• This is not a difficult recipe but needs to be stirred and watched carefully. It will be ruined if the hamburger browns. DO NOT brown the hamburger. Mix burger and water in a medium-large sized heavy bottom saucepan. (I know this looks and sounds very gross, but trust me on this.) Add the rest of the ingredients until well mixed. This should be similar to a medium thick tomato sauce. Bring to a simmer over medium heat. Reduce heat a little, stirring every 15-20 minutes. This is important to keep the mixture from browning, burning or scorching. If the mixture seems too thick, then add a little more water. (Manwich consistency is too thick. The object is to be able to spoon this on easily, but have the sauce stay on the hot dog and bun when eaten.) Simmer for 1 1/2-2 hours, continuing to watch VERY carefully, stirring every 10-15 minutes

SIMPLE AND EASY HOT DOG SAUCE

Steps:

• In a sauce pan mix all ingerdients and simmer for 30 minute until thickened.
• Serve over hot dogs, burgers or fries.

SPANISH HOT DOGS

Steps:

• 1. Do not cook hamburger meat first. Mix raw hamburger with the waterand tomao sauce and add all the ingredients together in a 3-4 qt pot. Simmer for 1 hour.
• 2. ( Alternate cooking- place all ingredients in a crockpot and slowcook on low 4 hours, stirring occasionally. ) Either cooking method can be kept warm in crockpot.
• 3. Spoon over hot dogs, or delicious served on a bun by itself.

SWEET HOOSIER DOG SAUCE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in tomato paste; cook and stir 3 minutes. Stir in next 13 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Serve sauce over hot dogs in buns. Add optional toppings as desired., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

HOT DOG SAUCE

Steps:

• Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
• Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.

B&K SPANISH SAUCE FOR HOT DOGS

Steps:

• Do not cook hamburger meat first. Mix raw hamburger with the water and add all the ingredients together in a pot.
• Simmer for 1 hour. Spoon over hot dogs, or delicious served on a bun by itself.

YOU SAUCEY LITTLE DOG SAUCE (HOT DOG SAUCE)

Steps:

• 1. Combine all spices & tomato sauce in a large skillet.
• 2. Add raw hamburger.
• 3. Cook over low heat or in a Crock Pot for 3 hours, stirring occasionally (not if in a Crock Pot).
• 4. Serve on a hot dog with a roll. Add raw onion and mustard (buried).
• 5. Can easily double or triple the recipe. Freezes well.

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

B&K CONEY DOG SAUCE

Steps:

• 1. Place water, hamburger and onions in a large pot and cook on medium high heat for 40 minutes. Stirring occasionally.
• 2. Drain hamburger and place back in pot. Add chili powder, sugar and salt. Stir and cook for 20 minutes on medium heat.
• 3. Add medium bottle of ketchup and beat with an electric mixer until well blended and all large chunks of meat are broke up. Put sauce over a hot dog or on a hamburger bun. And ENJOY!!!