Chicago Style Hot Dog

A "Portillo's" Chicago style hot dog is a "natural skin on" all 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.

To prepare this delicacy follow these simple steps:

1. Put on the supplied Authentic Portillo's crew hat.
2. Heat the hot dogs
   1. Fill a 4-quart pot with one and a half quarts of water (48 ounces).
   2. Bring the water to a boil, turn the water down until it stops boiling, or a slight simmer. (DO NOT COOK HOT DOGS IN BOILING WATER)
   3. 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.
3. While hot dogs are cooking prepare the condiments.
   1. Tomatoes
      1. Wash thoroughly.
      2. With a sharp or serrated knife cut tomatoes in half through the core.
      3. Cut the core out.
      4. Slice tomatoes into ¼ inch slices, approximately 6 slices per half.
   2. Onion
      1. Peel onion
      2. Chop onion coarsely, approximately ¼ inch by ¼ inch pieces.
   3. Pickles
      1. Cut pickle in half lengthwise.
      2. Cut each half into 2-3 slices lengthwise. (Remember you need 10 pieces out of 2 pickles)
4. Steam the hot dog buns
   1. Do not steam buns until hot dogs have cooked for 20 minutes.
   2. Place package of hot dog buns into a microwave, if fewer buns are desired put them into plastic bag and loosely close bag.
   3. Heat buns on high for 2 to 2 ½ minutes. (If fewer buns are desired heat for 45-60 seconds)
   4. Be cautious when opening, escaping steam and hot dog buns will be extremely hot.
5. Assemble the Hot dogs in Genuine Portillo's style.
   1. Carefully open steamed bun completely.
   2. Place hot dog into bun with ends curling up.
   3. 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.

Maxwell Street Polish

Grilled Onions

1. Set a stove top burner to medium flame level (or medium range on electric models).
2. Add enough olive or oil vegetable oil to cover the bottom of a large sauté pan.
3. Allow the oil to heat up as you prepare the onions.
4. Place the onion on the cutting board.
5. Use a chef’s knife to cut ends off onion and discard. Cut the onion in half.
6. Peel off outer most layer of onions and discard.
7. Place each onion half flat side down on the cutting board and use the knife to create ½” slices.
8. Separate the slices.
9. Add the onions to the sauté pan and put a lid on the pan.
10. Use a rubber spatula to stir and flip the onions as they start to brown for even cooking.
11. The onions will take approximately 30 minutes to reach an even golden brown color.
12. Transfer to a dish when you’re ready to make your Maxwell Street Polish.

Heating the Polish Sausage

The Polish sausage is fully cooked that is heated to a serving temperature of 160-170°F. For a true Maxwell Street Taste, a charcoal or gas grill should be used to heat the sausages. If a grill is not included, sauté pan directions can be found below.

1. Charcoal or Gas Grill

• Grill should maintain a medium flame.
• Place the sausage ‘smile side up’ on a cutting board. Use a small knife to score the sausage from end to end with a shallow cut on one side. This cut should just break the skin of the sausage (no more than 1/8” deep).
• Place the sausages across the grill grates to create solid grill marks. Cook for 5 minutes.
• Use tongs to turn over each sausage and cook for an additional 5 minutes.
• Use tongs to transfer to a plate.

2. Stove Top

• Set a stove top burner to medium flame level (or medium range on electric models).
• Use a small knife to score the sausage from end to end with a shallow cut on one side. This cut should just break the skin of the sausage (no more than 1/8” deep).
• Place sausage in a large skillet on the burner and heat for 7 minutes.
• Use tongs to turn over each sausage and cook for an additional 7 minutes.
• Use tongs to transfer to a plate.

3. Steam Buns

• Place package of hot dog buns in a microwave and heat for 2:00-2:30 minutes.
• Be cautious when opening, escaping steam and buns will be extremely hot.

3. Assembly

• Use tongs to place Polish sausage in a steamed hot dog bun.
• Add lots of yellow mustard.
• Use tongs to add onions.

Combo Beef & Sausage Sandwich

Heating Beef and Gravy
Gravy comes with a spice block. Do not discard this block. Spice block gives the gravy its flavor. Hot peppers require no preparation.

1. Heat gravy and sweet peppers separately on the stovetop with a medium heat.
2. Flake beef and add to gravy in small amounts after gravy reaches a 180 degree temperature.
3. Optional: Transfer heated gravy and beef to a warmed crockpot.

Heating Sweet Peppers

1. Open container and place peppers and juice in small saucepan.
2. Use medium heat on stovetop to reheat until temperature reaches 180°. Gently stir. Do not boil.
3. For microwave, transfer peppers and juice to covered microwave safe dish and heat on medium high for 3-4 minutes. Stir halfway through the heating process.

French Bread for Beef and Italian Sausage

1. Bake bread in a preheated 450°F oven for 5 minutes in the oven on a sheet pan.

Heating the Italian Sausage
The Italian sausage is a fully cooked product that is heated to a serving temperature of 160-170°F.

For a Italian Sausage taste, a charcoal or gas grill should be used to heat the sausages. If a grill is not included, sauté pan and oven directions can be found below.

Charcoal or Gas Grill
Grill should maintain a medium flame.

1. Place the sausages across the grill grates to create solid grill marks. Cook for 4 minutes.
2. Use tongs to turn over each sausage and cook for an additional 3 minutes.
3. Use tongs to transfer to a plate.

Stove Top
Set a stove top burner to medium flame level (or medium range on electric models). If available, add a teaspoon of neutral oil (canola, light olive oil, etc.) to a large skillet to promote even browning. Allow the oil to heat up for a few minutes.

1. Place sausage in the skillet and heat for 4 minutes.
2. Use tongs to turn over each sausage, turn the flame to medium-low and cook for an additional 4-5 minutes.
3. Use tongs to transfer to a plate.

Oven

1. Preheat oven to 350°F.
2. Place sausages on a sheet pan for 10-11 minutes.
3. Use tongs to transfer to a plate.

Assembly

1. Use tongs to place sausage in the warmed French bread ‘smile side up’.
2. Use tongs or a fork to add heated beef.
3. Add sweet or hot peppers as desired.

Tamales Heating Instructions

The tamales are precooked and ready to eat.

For best results:

1. Steam frozen tamale in wrapper for 30 minutes.
2. Boil frozen tamale in wrapper for 10 minutes.
3. Remove from wrapper and serve.
4. Enjoy Your Tamales!