Salchipapa* Recipe

Inspired by Muraya

Time45m

Serves4

Pan-fried hot dog, crispy fries, chipotle aioli, pineapple crema, sunny side up egg, papitas

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Ingredients

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1
Prepare the Fries
Peel the potatoes and cut them into thin strips. Rinse and pat dry. Heat oil in a deep fryer or large pot to 350°F (175°C) and fry the potatoes in batches until golden brown and crispy. Drain on paper towels and season with salt.
2
Cook the Hot Dogs
In a separate pan, heat a little oil over medium heat. Slice the hot dogs lengthwise and pan-fry them until they are browned and heated through.
3
Make Chipotle Aioli
In a blender, combine mayonnaise, chipotle peppers, garlic, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
4
Make Pineapple Crema
In a small bowl, mix sour cream, pineapple juice, and chopped cilantro until well combined.
5
Fry the Eggs
In a non-stick skillet, heat a bit of oil over medium-low heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
6
Assemble the Dish
On a serving plate, place a generous amount of crispy fries, top with sliced hot dogs, a drizzle of chipotle aioli, a dollop of pineapple crema, and finish with a sunny-side-up egg on top. Garnish with papitas if desired.