Salchichas guisadas are a simple, home-style dish made with sliced hot dogs (salchichas) cooked in a flavorful sauce. It’s the kind of comforting, budget-friendly meal many Mexican families whip up for a quick lunch or dinner.
A nostalgic dish you might remember from childhood lunches or school days, when your mom or abuela would make it because it was quick, tasty, and used inexpensive ingredients.
You can serve with arroz rojo or refried beans and tortillas to make a round meal everyone will enjoy!
Ingredients
- Salchichas: The star of the show! Just regular hot dogs, sliced into bite-sized rounds.
- Bacon: Adds a smoky, salty flavor that makes everything taste richer (and smell amazing while cooking).
- Tomatoes: Fresh and juicy, they give the sauce a homemade feel.
- Onion: Adds a sweet and savory base flavor once it softens.
- Serrano or jalapeño peppers: These bring the kick! Use serranos if you like it spicier, jalapeños if you want it milder.
- Tomato sauce: Helps make the sauce thicker and smooth — kind of hugs everything together.
- Maggi sauce: The secret touch! Just a spoonful gives deep flavor and a little umami magic.
- Cilantro: Adds a fresh, green touch at the end.
- Olive oil: To get things sizzling.
- Sasonings: Chicken bouillon, salt, and pepper. A little pinch of each to balance all the flavors.
How to Make Salchichas Guisadas a la Mexicana
Place a pan over medium heat and pour in the olive oil. When it starts to shimmer a bit, add the diced bacon.
Stir it around with a spoon and let it cook until it looks golden and a little crispy.
Toss in the chopped chilies and sliced onion. You’ll hear a nice sizzle! Stir them around so they get coated with that yummy bacon flavor. Cook until the onion turns soft.
Add the sliced hot dogs (salchichas) and stir for about a minute. They’ll start to brown just a little.
Add the diced tomatoes, tomato sauce, and Maggi sauce. Give everything a good stir so the flavors mix together.
Add a little salt, pepper, and if you want, a pinch of chicken bouillon. Stir again and let it cook for about 4–5 minutes, until the sauce looks nice and thick and smells super good.
Sprinkle chopped cilantro right on top before serving, it gives a burst of freshness.
You can enjoy these salchichas guisadas in so many ways: scoop them over warm Mexican rice, tuck them into soft tortillas for quick tacos, or even serve them with beans on the side.
Each bite is saucy, slightly spicy, and comforting. Perfect for a cozy lunch or dinner that makes everyone smile.
Storing Salchichas Guisadas
Salchichas Guisadas is not only a budget-friendly recipe, it also stores nicely and is perfect to make tacos, gorditas, or even stuff into a sandwich!
This is why I love to make always a double batch and store for convenience. Here are my tips to do so:
- Let the salchichas mixture cool down completely.
- Place in an airtight container or in freezer bags.
- Store up to 3-4 days in the fridge, or up to 3 months in the freezer.
When you’re ready to enjoy it again, thaw overnight in the fridge and reheat over medium heat with a splash of water or chicken stock.
If you try this recipe, I’d love to see your creations! Share your photos and follow me on Pinterest, Facebook, TikTok, and YouTube. let’s celebrate these little kitchen wins together!
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Salchichas Guisadas a la Mexicana
Ingredients
- 6 large hot dogs (a.k.a. salchichas)
- ½ cup bacon (cut into small pieces)
- 2 medium tomatoes (diced)
- 1 medium onion (diced)
- 2 serrano or jalapeno peppers (chopped, read notes)
- ½ cup tomato sauce
- 1 ½ Tablespoon Maggi sauce
- 2 Tablespoons cilantro (chopped)
- 3 Tablespoons olive oil
- salt and pepper (to taste)
Instructions
- Heat the oil in a pan over medium heat. Add the bacon and cook, stirring often, until slightly crispy.
- Add chilies and onion to the pan. Cook until the veggies are softened.
- Stir in the hot dogs and cook for one minute.
- Add diced tomatoes, tomato sauce, Magi sauce, and season with chicken buoillon, salt, and pepper to taste.
- Cook for 4-5 minutes or until there's a nice, thick sauce.
- Serve with a sprinkle of chopped cilantro, Mexican rice, and tortillas.
Notes
- If you want it milder, use jalapeños instead of serranos — or skip the chilies altogether.
- You can swap Maggi sauce for a splash of soy sauce if that’s what you have on hand.
- Add diced potatoes or bell peppers to make the dish heartier (they soak up the sauce beautifully).
- Don’t skip the bacon — it adds a smoky base flavor that makes the sauce irresistible.
- Let the salchichas mixture cool completely before storing.
- Keep it in an airtight container for up to 3–4 days in the fridge, or freeze it for up to 3 months.
- To reheat, thaw overnight in the fridge and warm it up in a pan with a splash of water or chicken stock.
- These salchichas are perfect for tacos, gorditas, or even stuffed into a crusty bolillo roll — so make a double batch while you’re at it!
Love this recipe! It reminds me my childhood, thank you for sharing!