Brazilian Hotdogs

My husband lived in Santa Maria, Brazil for two years when he was younger, serving a church mission, and while he was there he discovered Brazilian hot dogs! He has made them for me countless times over the past decade we have been together {not to make me sound old or anything!} And every time he does, he tweaks the recipe ever so slightly to improve it. Today they were SO spot on delicious, that we decided to write the recipe down so we can make them this way every time! We added pommes frites, but you can make these quickly and simply without, and even add peas or corn, which is a pretty traditional thing to do! Has anyone else out there tried Brazilian hot dogs before? How do you eat them?

{for the matchstick fries: adapted from seriouseats}
2 pounds russet potatoes (about 4 large)
2 tablespoons distilled white vinegar
Kosher salt
2 quarts Canola oil
{for the hot dogs}
6 hotdog buns
1 Tbsp olive oil
1/2 onion, diced
1 Tbsp minced garlic
12 hot dogs, Sliced in half lengthways and chopped into 1/4 inch pieces
2 cans water
9oz tomato paste {1 1/2 cans}
2 1/4- 2 1/2 cups water
2 tsp italian seasoning
kosher salt and freshly ground black pepper
1 1/2 tsp chili powder
favorite hot sauce
hot dog buns
mayo for serving

Directions: Peel and cut the potatoes into 1/4-inch by 1/4-inch fries. Place potatoes and vinegar in saucepan and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 5 minutes. Potatoes should be tender, but not falling apart. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes. Meanwhile, heat oil in a large wok or deep fryer over high heat to 400°F. Add 1/3 of fries to oil (oil temperature should drop to around 360°F). Cook for 50 seconds, agitating occasionally with wire mesh spider, then remove to second paper-towel lined rimmed baking sheet.

Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition. Allow potatoes to cool to room temperature, about 30 minutes {or pop them in the freezer for a few minutes to cool down}.

Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F. Drain in a bowl lined with paper towels and season immediately with kosher salt.

For the hotdogs: Sauté the onion and garlic in the olive oil over medium-high heat for 3-5 minutes. Add the tomato paste, water, hot dogs, italian seasoning, chili powder, hot sauce and salt and pepper to taste. Cook, stirring occasionally for 5 minutes, until the sauce has thickened and the hot dogs are heated through.

Toast the hotdog buns under a broiler, set to high. Fill with the hot dog mixture. Top with mayo and french fries.

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