Aardvark’s Ultimate Chilean Completos (Hot Dog) Recipe
Aka: The Mayo/Avocado-Smothered Glizzy You Didn’t Know You Needed
Why does this recipe rock? It sticks to the traditional Chilean completo blueprint (dog + tomato + avocado + mayo + cabbage). Mostly. Because we add a clean, bold heat with Secret Aardvark Habanero Hot Sauce. It has a balanced, tangy heat that doesn’t overpower the other ingredients — so it slides beautifully into a completo without hijacking the flavor profile. It’s a smart way to add spice without messing with the creamy, rich, salty-sweet dynamic of the OG completo recipe.
These hot dogs from another mother (okay, country) are totally street-food ready, elevated enough for a backyard party or weird gourmet picnic.
Preparation Time: 15 min.
Cook Time: 5 – 7 min.
Servings: 4
Ingredients
4 high-quality beef hot dogs (natural casing preferred, like the kind you get from the butcher shop, but any dog you love will do!)
4 soft buns (split-top or brioche if you’re feeling fancy)
2 ripe avocados
1 tablespoon lime juice
1 cup diced tomatoes, drained
1/2 cup shredded sauerkraut or finely sliced cabbage
1/2 cup mayonnaise
2 – 3 tesapoons Aardvark Habanero Hot Sauce
Salt (to taste)
Fresh chopped cilantro or green onions for garnish (if you’re feeling bougie)
Instructions
Make the avocado smash.
In a bowl, mash avocados with lime juice, a pinch of salt, and the Habanero Sauce. You want it chunky—not baby food.
Aardvark up your mayo (optional).
Mix your mayo with a few drops of Habanero Sauce, to taste, for an extra, extra spicy kick.
Cook the dogs.
Grill or pan-sear your hot dogs until they’re hot, juicy, and maybe a little blistered on the edges.
Warm your buns.
Lightly toast or steam the buns so they’re soft but sturdy enough to hold all the glorious chaos to come. You can even “steam” them in the microwave: wrap them in a damp paper towel and nuke for about 10 to 15 seconds. They’ll come out soft, warm, and ready to hug that juicy dog—just don’t overdo it or they’ll turn chewy.
Assemble the goods (in this order):
- Hot dog in bun
- Layer of smashed avocado
- Spoonful of diced tomato
- Sauerkraut or cabbage
- Spread the mayo across the top
- Sprinkle chopped cilantro or green onions
- Optional: Extra drizzle of hot sauce on top (because why not?)
Serving Tips: Wrap the bottom of each completo in foil or parchment like they do at hot dog carts, because this one’s messy in a good way. If you don’t have kitchen parchment paper on hand, wax paper or even sandwich wrap paper (the kind used for deli sandwiches or burgers) works great for that authentic street-food feel.