Colombian Hot Dogs: The Somewhat Healthier Version
|Photo by Flickr user Tales of an LA Addict|
|The challenge: Making a version of dogs that won't shorten your life.|
Colombian hot dogs just might be the perfect late-night junk food, but let's be honest: They're a heart attack on a bun. So with our arteries in mind, I tried last night to make a healthy version. Or at least somewhat healthier.
Hot dogs from Colombia are all about the toppings -- fatty, sweet, and salty toppings. Here's how to make them at least relatively healthier:
|It's all about the toppings.|
* For the "pink sauce," I combined low-fat mayo, ketchup, salt and pepper, and a bit of sriracha for
|A well-topped perro.|
* Instead of the blanket of cheese you get at Colombian hot dog joints like Los Perros, I used cotija. Going with a Mexican cheese isn't exactly authentic, but the crumbly cotija is made from cow's milk, decidedly healthier than whatever that gooey stuff is on most Colombian hot dogs.
* It's hard to replace diced pineapple with anything that'll add the same sweetness without the calories. But most Colombian dogs come blanketed with the stuff, so instead, I added just a few, which is really all you need.
* Crunched-up dehydrated vegetable chips rounded the whole thing off. I'll admit that dehydrated veggies sound a whole lot less appealing, but they're crunchier, more flavorful, and added an amazing amount of color. Out of all the substitutions, this one actually worked the best.
The dogs pictured here are the low-fat variety, and with all those toppings, you couldn't tell the difference. They're sitting on toasted whole wheat buns, my final attempt to make things healthier.
|How many you eat depends on how late it is.|
In the end, these dogs aren't exactly health food, but after a few too many Aguila, they're a good way to finish the night without finishing off your arteries.