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B & K Spanish Hotdog Sauce (Copycat)

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

B & K Root Beer stands began in the 1950s and proliferated in the Midwest. They were the classic drive up (think Sonic) with carhops taking orders and serving the root beer in frosty glass mugs. The Spanish hot dogs were and still remain a favorite in my hometown. Not to be confused with the Coney dogs of the East Coast, the sauce is served over a steamed hot dog in a steamed bun.

Ingredients

  • 2 pounds 15% Lean Ground Beef
  • ¾ cups Water
  • 2 cups Ketchup (preferably Not Brooks)
  • 4-½ teaspoons Chili Powder (Mexene Recommended)
  • 2 Tablespoons White Vinegar
  • 1 teaspoon Salt
  • ¼ cups Very Finely Diced White Onion (can Use Rehydrated)

Preparation

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.

3 Comments

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candybar on 5.14.2015

I have been looking for this recipe for a long time. Like you, I’m from Ohio and I don’t seem to get there when it is open.

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Donna on 3.14.2015

This recipe is spot on. I love BK spanish dogs but the stand in Ohio is only open during the summer. I never seem to make it home except in the fall or winter. Now, if I can only figure out how to do Frickers chicken wings!! =)

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nursechacha on 8.4.2013

Glad you liked this, Julie!
Hugs from Indiana! :)

3 Reviews

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Laura Brock (Garber) on 10.17.2016

Being from Peru, Indiana…we are always anxious for spring when B&K opens for the season. My husband is in the Navy, and we’re stationed in Pearl Harbor, Hawaii. I made this sauce for dinner tonight, and it’s so perfect it was bittersweet. Just like home, but now we’re very homesick. Thank you so much for posting!

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candybar on 5.25.2015

My husband made this sauce and it’s really good! We added a little more water as it cooked to keep the consistency like it needs to be and added rehydrated onions. This recipe is great! I found Mexene chili powder at Kroger. It was so nice and tender since the ground beef steamed instead of browning. This is definitely a keeper! Thanks nursechacha!

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Julie Woodrow on 7.14.2013

I grew up eating at B & K root beer stand and love their Spanish hotdogs. But where I live now there are any. so when I found this recipe I was excited. I have made it a couple of times so far. As for the ingredients when it says to use Mexene chili powder, use it. I made it with another brand and the chili powder makes the difference. Thank you for the recipe!

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