The Nacho Libre man dog

November 10, 2013 (Last Updated: January 11, 2019)

Recipe by Leila Saffarian

The Nacho Libre man dog

Serves: 4 hot dogs
Cooking Time: 15 – 30 minutes


  • Salsa Fresca
  • 1 small red onion, peeled and diced
  • 2 tomatoes, diced
  • small handful fresh coriander, chopped
  • juice of 1 lime
  • sea salt and freshly ground black pepper, to taste
  • To serve
  • 4 hot-dog sausages (of your choice)
  • 4 hot-dog buns
  • 125ml (½ cup) sour cream
  • small handful fresh coriander
  • 200g crushed nachos



For the salsa fresca, combine the onion, tomatoes, coriander and lime juice in a bowl. Season well to taste and set aside.


Cook the sausages in boiling water, about 2 – 3 minutes.


Slice open the hot-dog buns and place a sausage in each. Top with pico de gallo, sour cream, fresh coriander and crushed nachos to serve.


Send this to a friend