I had my first cachorro quente at a football match in São Paulo, handed to me through a crowd by someone who insisted I couldn’t leave Brazil without trying one. It arrived in a French roll, split and stuffed with a beef and vegetable ragù, a hot dog buried underneath, mozzarella melting into the sauce. Nothing about it resembled the hot dogs I’d grown up with. Back home, I’ve made this version a dozen times for anyone who’ll sit still long enough to eat one. It takes a bit longer than grilling a sausage, but the ground beef sauce is what makes a Brazilian hot dog worth eating. You need the ragù. Without it, it’s just a hot dog.
How to Make Brazilian Hot Dog
The ground beef sauce
Brown the beef properly and break it into fine pieces. Add tomato paste and let it cook down in the fat for a minute or two before adding liquid. The sauce should be thick, not soupy, or it soaks through the bread immediately.
The sausages
Simmer the hot dog links in water just until heated through, then remove. They don’t need to poach long. The beef sauce is where most of the flavor lives, so treat the sausage as structure rather than the main event. 
Building the roll
Lay the hot dog in the roll first, spoon the beef ragù over it generously, then top with shredded mozzarella. Serve immediately while the cheese is still melting into the sauce. It does not improve with sitting.
Brazilian Hot Dog
- Total Time: 40 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Juicy beef-stuffed hot dogs, a Brazilian street food classic. Topped with mozzarella and served with your choice of tasty sides.
Ingredients
- 1 lbs (450 g) ground beef
- Salt and ground black pepper
- A good pinch of cumin
- 8 hot dog links
- 2 tbsp vegetable oil
- 1 medium yellow or white onion, small diced
- 1 green pepper, small diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups (473 ml) water or beef broth/stock
- 1 tsp dried thyme
- Juice of 1/2 lime
- 8 loaves French rolls or hot dog buns
- Shredded mozzarella
Instructions
- Season ground beef with salt, pepper, and cumin in a bowl. Reserve.
- In a large saucepan over medium-high heat, add sausage and enough water to cover. Once boiling, remove from heat. Reserve.
- In a medium stainless-steel saucepan over medium-high heat, heat oil. Sauté onion and bell pepper until onion is translucent. Add garlic and cook, stirring constantly, for 30 seconds.
- Add ground beef and brown. Stir in tomato paste. Add water or broth/stock and thyme, bring to a boil, then reduce heat to medium-low.
- Simmer, partially covered, for 10 minutes, stirring occasionally. Remove from heat, stir in lime juice, and cover.
- To assemble the hot dog, place a warm sausage in each bun. Top with 2-4 tablespoons of the ground beef and shredded mozzarella cheese (assemble just before serving).
- Optional toppings include mustard, ketchup, mayonnaise, steamed corn, steamed peas, pico de gallo, Parmesan cheese, shoestring potatoes, shredded lettuce, chopped parsley, chopped olives, grated carrots, mashed potatoes, and requeijão cheese.
Notes
- For extra flavor, use a mix of ground beef and pork.
- If you don’t have French rolls, use regular hot dog buns or even slider buns.
- Leftover beef filling can be stored in the refrigerator for up to 3 days and used in other dishes like tacos or pasta sauces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 hot dog
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Can I use regular hot dog buns instead of French rolls?
You can, but French rolls hold up much better under the heavy beef topping and melted cheese. If using regular buns, lightly toast them first to add some structure.
Can I make the ground beef sauce ahead of time?
Yes, the beef sauce reheats well. Make it up to two days ahead and store it in the fridge. Warm it on the stove before assembling the hot dogs.
What other toppings are traditional on a Brazilian hot dog?
Common additions include shoestring potato sticks, steamed corn, peas, mashed potatoes, and pico de gallo. Feel free to pile on as many as you like.
