Chorizo Poutine Recipe

Wash and peel potatoes if desired. Cut into 1/3–1/2-inch thick fries. Rinse under cold water until water runs clear to remove starch, then dry thoroughly with clean kitchen towels or paper towels.

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove to a wire rack or paper towels and let cool (you can refrigerate briefly to improve texture).

Increase oil temperature to 375°F (190°C). Fry potatoes a second time in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tablespoon salt and 1 teaspoon black pepper, tossing gently to coat.

While fries are cooling, crumble the chorizo and cook in a large skillet over medium heat, breaking it up with a spatula, until fully cooked and fat renders, about 6–8 minutes.

Pour off and reserve about 1 tablespoon of chorizo fat from the pan (discard or reserve extra fat for another use). If the pan is dry, add the 2 tablespoons butter and melt over medium heat.

Add the 2 tablespoons flour to the melted butter/chorizo fat and whisk continuously to form a roux. Cook 1–2 minutes until the raw flour smell is gone and roux is lightly golden.

Gradually whisk in the 500 ml beef stock until smooth and combined. Scrape up any browned bits from the pan. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened.

Stir in the cooked chorizo, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm over low heat; if gravy becomes too thick, loosen with a little additional stock or water (1–2 tbs).

Bring a wide shallow pot of water to a gentle simmer (not a rolling boil). Add 2 tablespoons white vinegar to the water and stir to create a gentle whirlpool.

Poach eggs (one batch)

Crack one egg into a small ramekin. Stir the simmering water to create a gentle vortex and slip the egg from the ramekin into the center. Poach 3–3.5 minutes for a runny yolk or 4–4.5 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining eggs in batches of 2 if needed.

While eggs are poaching, keep queso fresco crumbled and ready.

Divide the hot fries between 4 plates or bowls (approximately 300 g fries per serving).

Ladle hot chorizo gravy generously over the fries, making sure to distribute chorizo pieces evenly.

Scatter 25 g (about 1/4 of the crumbled queso fresco) over each portion so the cheese softens from the heat of the gravy.

Top each portion with one poached egg.

Finish with a sprinkle of chopped cilantro and sliced chives. Serve immediately with lime wedges on the side for squeezing, if desired.