This is not a difficult recipe but needs to be stirred and watched carefully. It will be ruined if the hamburger browns.

DO NOT brown the hamburger.

Mix burger and water in a medium-large sized heavy bottom saucepan. (I know this looks and sounds very gross, but trust me on this.)

Add the rest of the ingredients until well mixed. This should be similar to a medium thick tomato sauce.

Bring to a simmer over medium heat. Reduce heat a little, stirring every 15–20 minutes. This is important to keep the mixture from browning, burning or scorching. If the mixture seems too thick, then add a little more water. (Manwich consistency is too thick. The object is to be able to spoon this on easily, but have the sauce stay on the hot dog and bun when eaten.)

Simmer for 1 1/2–2 hours, continuing to watch VERY carefully, stirring every 10–15 minutes.

Optional step: Cool in the refrigerator over ight. In the morning, skim off the fat that accumulates on the surface, remove and discard. Reheat on the stove top or in the microwave.

Traditionally served over steamed hot dogs in steamed buns.

Chopped onions or other condiments can be added if you like, but the authentic Spanish Hot Dogs only have the hot dog and sauce.

Cheese Whiz in another favorite topping.