Colombian Hot Dogs - cooking recipe

Ingredients

FOR THE SAUCES
1 tablespoon ketchup
3 tablespoons mayonnaise, Divided
1 garlic clove
1 tablespoon cilantro, coarsely chopped
1/4 teaspoon lime juice
1 tablespoon mustard
3 tablespoons olive oil
FOR THE HOT DOGS
4 all-beef hot dogs
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
4 hot dog buns
1/4 cup white onion, sliced thin
1 whole small avocado, sliced
canned shoestring potatoes (4 ounce can)
FOR THE SLAW
1 cup fresh cabbage, thinly sliced
1 tablespoon white vinegar
1/4 teaspoon salt
1 tablespoon olive oil

Preparation

For the Sauces:
Pink sauce: In a small bowl combine the ketchup with 1 tablespoon mayonnaise. Stir until combined; set aside.
Garlic cilantro mayo: Finely chop the garlic clove, add to a small bowl with the remaining 2 tablespoons of mayo. Finely chop cilantro and add to the mayo. Add in the lime juice and mix until combine; set aside.
The third sauce is just plain yellow mustard.
For the Hot Dogs:
Lightly coat a large skillet with the olive oil. Gently, partially slice the hot dogs vertically before placing them in the skillet. Toss with the oregano and cumin. Cook for about 10 minutes, or until the skin has bubbled up and lightly browned.
For the Cabbage Slaw:
Place the sliced cabbage in a bowl. Add in the vinegar, salt, and olive oil. Mix until combined. Serve immediately, the vinegar will wilt the cabbage.
To Assemble:
Toaste the hot dog buns then top with a hot dog. Add a bit of the garlic cilantro mayo, the pink sauce, and mustard. Place some of the thinly sliced onion on top, then top with the avocado slices. Add some of the cabbage slaw, and top with the shoestring fries.