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Mexican Sausage Banderillas | A Popular Street Food

Mexican Sausage Banderillas | A Popular Street Food
Home » Mexican food memories » Sausage Banderillas with Pizza Sauce

Mexican sausage banderillas are essentially hot dogs wrapped and fried in a flour tortilla and usually served as a lunch food.

Add a spicy Mexican pizza sauce (aka chimichurri for pizza) instead of ketchup or mustard and you have a much tastier dish that can be enjoyed as lunch or dinner.

Both the banderillas and the spicy pizza sauce are simple to make and take less than 15 minutes.

Sausage banderillas with Mexican pizza sauce.
Mexican hot dog roll-ups with Mexican pizza sauce.

Jump to: RECIPE | What are Banderillas? | Mexican Chimichurri Sauce

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What are Banderillas?

In Spain the banderilla may refer to a type of tapas or appetizer secured on a toothpick. In Mexico sometimes the corn dog in street food would be called a banderilla, with the stick through the dog being the “banderilla” part.

The banderilla recipe in this post is a simple casual dish that you would find in the home kitchen rather than the corn dog type of street food.

It is essentially a hot dog roll-up in a tortilla, that is then fried and served with a Mexican hot sauce (aka Mexican chimichurri pizza sauce).

Ingredients for Mexican banderillas with chimichurri pizza sauce.
Ingredients for Mexican banderillas with chimichurri pizza sauce.

Is the Mexican Chimichurri Pizza Sauce Spicy?

Yes, it is fiery hot! The chile peppers in Chimichurri pizza sauce are called Chile de Arbol peppers, which are small dried peppers that reach about 30,000 Scoville Heat Units. That’s about 6 times spicier than a jalapeno!

In addition to being hot however, Chile de Arbol peppers are also packed with flavor. They are quite popular in taquerias, where they are made into sauces drizzled over tacos and tostados.

Mexican lunch table with sausage banderillas and chimichurri pizza sauce.
Mexican lunch table with sausage banderillas and chimichurri pizza sauce.

Chimichurri pizza sauce has been compared to a spicy hot buffalo sauce typically used on wings.

The chile de arbol peppers can be found in most large grocery stores. In Minnesota they are tucked away in the produce section. They are widely available at any Latin market.

Other Uses for Mexican Chimichurri Pizza Sauce

The sauce was originally designed to be served with pizza, but it is excellent drizzled over many, many Mexican dishes.

Here are a few of my favorites:

  • As a dip for tortilla chips
  • As a side for birria
  • Added to tacos, tortillas, or enchiladas
  • Drizzled over fried fish
  • Great with Mexican street food
  • drizzled over popcorn
  • smeared onto elote
  • on french fries
  • scrambled eggs
  • basically wherever you’d use a hot sauce!

Other Easy Mexican Food

A few other favorite recipes that are quick and easy and add a Mexican touch to dishes include:

Sausage Banderillas with Pizza Sauce

Sausage banderillas with Mexican pizza sauce.
This simple recipe wraps hot dogs (or sausage) in a tortilla, fries it until golden and then serves it with a fiery hot, creamy sauce called Mexican chimichurri pizza sauce.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12
Calories 330

Equipment

Ingredients

Sausage Banderillas

  • 12 long hot dogs or sausage I used all beef franks
  • 12 flour tortillas
  • ¼ Cup oil I used olive oil

Chimichurri Pizza Sauce

  • 2 Tablespoons olive oil
  • 20 Chiles de Árbol Or to taste
  • 1 Cup Evaporated Milk
  • 4 Tablespoon Mayonnaise
  • ¼ large Onion
  • 1-2 Garlic Clove Peeled
  • 1 Tablespoon Dijon Mustard
  • Salt to taste

Instructions
 

For the Banderillas

  • Lay a tortilla flat and place the hot dog at one end. Roll up in the tortilla and use toothpick to secure the tortilla in place. Repeat with each hot dog.
    12 long hot dogs or sausage, 12 flour tortillas
  • Heat oil in large skillet and fry the tortilla-wrapped hot dog on each side until crisp and golden brown (only a few minutes)
    1/4 Cup oil

For the Pizza Sauce

  • While the banderillas are frying, make the sauce.
    Cut the end off of each chile and tap to remove most of the seeds (leaving the seeds in will make it more spicy, so it’s up to you).
    20 Chiles de Árbol
  • Heat the oil in a skillet over medium-high heat, then toast the chiles. Cook them in the oil for a minute, then flip them. Do NOT burn them, or your salsa will be bitter.
    2 Tablespoons olive oil
  • Add the toasted chiles, evaporated milk, mayonnaise, onion, garlic, mustard and salt to a blender and puree until smooth.
    1 Cup Evaporated Milk, 4 Tablespoon Mayonnaise, 1/4 large Onion, 1-2 Garlic Clove, 1 Tablespoon Dijon Mustard, Salt to taste
  • Serve the banderillas with the sauce drizzled over them and more on the side for individual preferences.

Video

Notes

TIPS & NOTES:
  • When toasting the chiles in oil, be careful not to burn them or they will make the sauce taste bitter. Don’t let them turn black (start over if they do).
  • If the sauce is too thick for your preference, add a little water to the blender little by little until it is the consistency you like
  • Use dried chilis rather than fresh as the flavor will be more concentrated.

Nutrition

Calories: 330kcalCarbohydrates: 26gProtein: 9gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 28mgSodium: 596mgPotassium: 191mgFiber: 1gSugar: 4gVitamin A: 276IUVitamin C: 1mgCalcium: 113mgIron: 2mg
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Recipe Rating




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