Hotdog Mechado recipe

10 pcs (215 g) cocktail hotdogs or 8 pcs (250 g) regular hotdogs, sliced
1 large (170 g) potato, sliced
5 medium sibuyas tagalog (onion), each cut into 2 pcs
1/2 cup water
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce

Simmer potatoes and sibuyas in water until potatoes are tender.
Add hotdog, recipe sauce and salt to taste. Simmer for 5-10 minutes.

5 servings

Hotdog replaces beef

This dish can be prepared way ahead of time and stored in the refrigerator. If desired, add bell pepper strips when re-heating