Food can be powerfully nostalgic and, with one bite, can transport us immediately to a specific place and time. The cloying, tender wisp of cotton candy can plant you in the middle of a summer fair ground, the sound of delighted screams coming from rollercoaster riders. Many anticipate the cinnamon- and clove-spiked, caramelized brown sugar flavor of pumpkin spice lattes that appear at the end of summer each year, as it ushers in the start of the coming crisp, leggings-and-boots weather and celebratory holiday season on the horizon.
Food memories can be emotive, too. One taste of a long-labored bolognese sauce as an adult can remind you of childhood Sunday dinners at grandma's when you'd take a nip from the pot where she was simmering her famous ragù. Suddenly you'd feel her doughy arms wrapped around you, and hear the encouragement she'd whisper that you could be anything you wanted. For our Vice President of Marketing, completos, Chilean hot dogs with mayo, mashed avocado and more, is one of these foods. She proudly, "ate her way through Chile with completos."
Midwesterners may think of a completo as something similar to a Chicago-style hot dog, West Coasters may be reminded of a Dodger dog, and they may resemble a Yankee dog to East Coasters. Each one of these hot dogs differs, of course, based on tradition, but conceptually they're all hot dogs loaded with the toppings and condiments favored in their regions.
What Is a Completo?
A completo is a hot dog in a bun with lots of creamy and fresh toppings mostly sold by street vendors in Chile. Completo translates to "complete" or "total" in Spanish, and the logic is literal in this case. These hot dogs with mayo can be bigger than American ball park hot dogs and often feature chopped tomatoes, mashed or diced avocados, sauerkraut, diced onions, and mayonnaise.
Completos, Chilean Hot Dogs with Mayo
Time: 38 minutes
Servings: 5 (1 hot dog with bun and fixings)
- 1 batch keto bread baked in hot dog mold trays or small bread loaf pans*
- 5 grass-fed or pasture-raised beef hot dogs
- 2 medium avocados
- Juice from 1/2 lime
- 1/2 cup sauerkraut**
- 1/4 red onion, finely diced
- 5 tablespoons Primal Kitchen Mayo with Avocado Oil
*We used Paleo Hack's keto bread recipe.
Tip: The batter will fill about 5 hot dog molds, but will depend on the mold size. Make sure the molds are well greased (we like to spray them with Primal Kitchen Avocado Oil Spray), and then fill the molds ½-⅔ full. Instead of the bread, you can also wrap the hot dog in large leaves of butter lettuce.
**We used this sauerkraut recipe from Mark's Daily Apple. You can also use store-bought sauerkraut.
- Preheat your oven to 350ºF. Prepare the Keto Bread recipe based on the instructions and pour the bread mixture into 4-6 hot dog molds, depending on the size of the molds. Bake for about 18 minutes, or until the buns are firm and golden.
- Preheat your grill to medium-high heat. Once hot, place the hot dogs on the grill. Flip them every 30 seconds or so until they are hot and have nice grill marks.
- Cut the avocados and scoop out the inside, discarding the pit. Mash the avocado with the lime juice.
- Carefully slice the sides of the hot dog bun just enough to be able to place the hot dog in them, but not enough that they split.
- Spread some of the avocado mixture on top of the hot dog. Add the chopped onion, tomato, and sauerkraut on top. Place the mayo in a squeeze bottle or piping bag and drizzle it all over the top of the hot dog. Repeat with the remaining hot dogs. Enjoy immediately.
Nutrition info (per serving)*:
Carbs: 15 grams
Net Carbs: 6 grams
Fat: 81 grams
Protein: 25 grams
Nutrition information calculated using Cronometer.
*One serving includes one hot dog with bun, all of the toppings, and 1 tablespoon of Primal Kitchen Mayo with Avocado Oil.
You might also like these other recipes with mayo: