Salchipapa Recipe
Sliced fried hot dogs and french fries. Drizzled with sauces. Homemade Mayo, Ketchup, Mustard, and Peruvian Hot Sauce.
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Ingredients
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For the Salchipapa
For the Sauces
Method
Preparing the Potatoes
- 1
Peel and Cut the Potatoes
Peel the potatoes and cut them into thin, fry-shaped pieces, approximately 1/4 inch thick.
- 2
- 3
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with a clean kitchen towel to remove excess moisture.
Frying the Potatoes
- 4
Heat the Oil
In a large deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 5
Fry the Potatoes
Add the dried potato pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes per batch.
- 6
Drain and Season
Remove the fries from the oil and let them drain on paper towels. While still hot, sprinkle with salt to taste.
Preparing the Hot Dogs
- 7
Slice the Hot Dogs
While the fries are frying, slice the hot dogs into diagonal pieces, about 1/2 inch thick.
- 8
Fry the Hot Dogs
In a separate pan, heat a small amount of oil over medium heat and add the sliced hot dogs. Fry until they are browned and slightly crispy, about 3-5 minutes.
Serving the Dish
- 9
Assemble the Salchipapa
On a serving plate, place a generous portion of the crispy fries and top with the fried hot dog slices.
- 10
- 11
Serve Immediately
Serve the salchipapa hot, garnished with any additional sauces on the side for dipping.
