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Cachorro Quente: Crispy Brazilian Sandwich with Tomato Sauce

4.9 from 1620 votes

A beloved Brazilian street food, cachorro quente combines crispy fried dough with tangy tomato sauce and spicy ketchup. This version keeps the classic flavors while offering a simple, handheld meal.

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Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 2Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

• 1 cup all-purpose flour
• 1 packet dry yeast
• 1/4 cup warm water
• 1 tbsp olive oil
• 1/2 tsp salt

For the Sauce

• 1 cup crushed tomatoes
• 1 tbsp tomato paste
• 1 clove garlic, minced
• 1 tsp sugar
• Salt to taste

Toppings

• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced pickles
• 1/4 cup sliced red onion
• 1/4 cup ketchup
• 1/4 cup mustard
• 1/4 cup shredded cheese (optional)

👨‍🍳Directions

1. 1
   Activate yeast by mixing warm water, yeast, and a pinch of salt. Let sit for 5 minutes until foamy.
2. 2
   In a large bowl, combine flour, olive oil, and salt. Pour yeast mixture into the flour and stir until a soft dough forms. Knead for 5 minutes until smooth.
3. 3
   Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
4. 4
   Preheat oven to 375°F. Roll the risen dough into thin strips and cut into small squares or rectangles.
5. 5
   Heat oil in a skillet to 350°F. Fry dough squares for 2–3 minutes per side until golden brown. Drain on paper towels.
6. 6
   In a skillet, sauté garlic in a little oil for 30 seconds. Add crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes until thickened.
7. 7
   Assemble sandwiches by placing a fried dough square in a bun, adding sauce, lettuce, tomatoes, pickles, onion, ketchup, and mustard. Top with cheese if desired.

🔧Equipment

• Mixing bowl
• Stand mixer or large bowl
• Oil for frying
• Skillet
• Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 45🧂Sodium: 750🌾Total Carbs: 25🥦Dietary Fiber: 2🍬Sugars: 3🥩Protein: 22

📝Notes

Tips: For extra crispiness, double-fry the dough if needed. Adjust spice levels in the sauce to taste. Store leftovers in the fridge for up to 3 days.

❓ Frequently Asked Questions About Cachorro Quente: Crispy Brazilian Sandwich with Tomato Sauce

1. What is the best way to store leftovers from this Brazilian moqueca recipe?

Store any unused moqueca in an airtight container in the fridge for up to two days. To reheat, gently warm the dish in a saucepan over medium-low heat, stirring occasionally, until it reaches a safe internal temperature of 165°F. Avoid reheating in the microwave to prevent the coconut milk from curdling.

2. Can I substitute fish for shrimp in this recipe?

Yes, you can swap shrimp for fish, but choose a firm white fish like cod, tilapia, or snapper. Cut it into similar-sized pieces to the shrimp, and adjust the cooking time slightly—fish may take 2 to 3 minutes longer to cook through. The moqueca’s flavor profile will still shine, though the texture of the fish will be slightly different.

3. Why does the recipe call for coconut milk, and can I use a lighter option?

Coconut milk adds richness, depth of flavor, and a creamy texture to moqueca, balancing the tang of the lime and the heat of the peppers. If you’d prefer something lighter, you can use half coconut milk and half light coconut cream, or even a splash of coconut water for moisture. However, the dish won’t be quite the same—traditionally, the full coconut milk version is most authentic.

4. What if I don’t have fresh lime for the marinade?

If you can’t find fresh lime, use about 1 tablespoon of lime juice or lemon juice instead. The acidity will still brighten the flavors, but the tang won’t be as pronounced. For extra authenticity, try grating a small amount of lime zest into the dish after cooking to add a subtle citrusy aroma.