Aguacates Fries (s) Recipe

prepare potatoes

Wash and peel the russet potatoes if desired. Cut each potato lengthwise into quarters, then into long 1/2"-3/4" thick fries. Place cut fries in a large bowl of cold water and soak for 20 minutes to remove excess starch.

dry and coat

Drain and pat the fries completely dry with kitchen towels. In a large bowl, toss the dried fries with cornstarch, flour, kosher salt, and black pepper until evenly coated.

fry

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the coated fries in batches for 4–6 minutes until golden and crispy. Transfer to a paper towel–lined tray and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) while you finish other components.

prepare avocados

Halve the avocados, remove pits, and slice each half into 6–8 lengthwise slices. Lightly toss the avocado slices in a teaspoon of lime juice to prevent browning and season with a pinch of salt. If you prefer extra crunch, after coating step you can lightly dust avocado slices with 1 tbs additional cornstarch and flash-fry 20–30 seconds each side until golden — optional.

If using grilled flank steak or chicken: slice thinly across the grain and warm in a hot skillet for 1–2 minutes with a teaspoon of oil just to reheat and develop a little char. If using chorizo: crumble and cook in a skillet over medium heat until fully cooked and slightly crisp, about 5–7 minutes, and drain excess fat on paper towels. Keep the chosen protein warm.

In a small bowl combine sour cream, mayonnaise, Mexican crema (if using), minced chipotle, lime juice, minced garlic, chopped cilantro, water to thin, and salt. Whisk until smooth and adjust seasoning. The baja sauce should be pourable but creamy; add more water or lime juice 1/2 tsp at a time if needed.

In a small saucepan melt butter over low heat. Whisk in the 1 tsp flour and cook 30 seconds. Slowly whisk in milk and warm until just thickened. Add chopped or shredded white American cheese and stir until melted and smooth. If too thick, add a splash more milk. Season with salt and optional hot sauce. Keep warm on very low heat, stirring occasionally.

Combine diced tomatoes, finely diced onion, minced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Taste and adjust lime or salt. Let rest 5–10 minutes for flavors to marry.

On a serving platter or individual plates, arrange a bed of fries. Place avocado slices on top of the fries in a single layer.

Scatter the warmed chosen protein evenly over the fries and avocados.

Drizzle the baja sour cream sauce over the top in a zigzag pattern, then spoon warm cheese sauce over in a second layer. Add generous spoonfuls of pico de gallo across the top.

Finish with crumbled cotija or queso fresco, sliced green onions, and cilantro leaves. Serve immediately with lime wedges and optional hot sauce on the side.