APortillo'sChicago style hot dog is anatural skin onall beef hot dog served in a steamed poppy seed bun loaded with mustard, relish, onions, tomatoes, kosher pickle spear, sport peppers and Portillo's own seasoning salt.
HOT DOGS
- Fill a 4 quart pot with one and half quarts of water (48 ounces).
- Bring water to a boil; turn the water down until it stops boiling, or a slight simmer.(DO NOT COOK HOT DOGS IN BOILING WATER).
- Place desired number of hot dogs into water and cook uncovered for 20 minutes. This is one of the critical steps to get the genuine Portillo's flavor.
HOT DOG BUNS
- Do not steam the buns until the hot dogs have cooked for 20 minutes.
- Place package of hot dog buns into a microwave, if fewer buns are desired put them into a plastic bag and loosely close bag.
- Heat buns on high for 2 to 2 ½ minutes.(If fewer buns are desired heat for 45-60 seconds).
- Be cautious when opening, escaping steam and hot dog buns will be extremely hot.
ASSEMBLY
- Carefully open steam bun completely.
- Place hot dog into bun with ends curling up.
- Top with desired condiments in the following order: Mustard, Relish, Onion, Tomato slices, Portillo's seasoning salt (one shake per slice), Pickle spear and Sport Peppers.
Comments
0 comments
Please sign in to leave a comment.