Picadillo chili dog with mustard and relish from Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes by Susan Feniger and Kajsa Alger and Liz Lachman

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Notes about this recipe

  • Eat Your Books

    Can substitute raisins for dried currants and sausages for hot dogs.

  • JKDLady on August 12, 2015

    Agree. This was an outstanding dish. Only thing I would change is 1/2 cup raisins instead of 3/4 cup. We found it slightly sweet. It does make a lot, but I'm going to freeze the leftovers for a second meal. I look forward to making this dish again!

  • Moniquelfp on February 20, 2013

    So good! It does make quite a bit of picadillo - so expect leftovers, not that that was a problem (for us). Used 'good' hot dogs with a good snap to the casing. Some people chose to use fork and knife from the start. I managed with my hands for 1/2 but then had to switch to fork and knife as it was getting a little too messy - but this also allowed me to add even a little more picadillo.

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