Spanish Poutine Recipe
crispy fries, chorizo verde gravy, manchego cheese, Aleppo crema, diced red and green onion
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Ingredients
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Fries
Chorizo Verde Gravy
Toppings
Method
Prepare Fries
- 1
Cut and Soak Potatoes
Peel and cut the russet potatoes into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch.
- 2
Fry Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain the fries from the water and pat them dry with paper towels. Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Remove from oil and drain on paper towels. Season with salt immediately.
Make Chorizo Verde Gravy
- 3
Cook Chorizo
In a large skillet over medium heat, add the chorizo verde. Cook until browned and cooked through, breaking it up with a spoon, about 5-7 minutes.
- 4
Make Roux
Sprinkle the flour over the cooked chorizo and stir to combine. Cook for 1-2 minutes to form a roux.
- 5
Add Broth and Spices
Slowly whisk in the chicken broth to prevent lumps from forming. Add chopped cilantro, cumin, and black pepper. Simmer until the gravy thickens, about 5-10 minutes.
Assemble the Dish
- 6
Layer Ingredients
On a serving platter, place a generous portion of crispy fries. Pour the chorizo verde gravy over the fries.
- 7
Add Toppings
Sprinkle shredded manchego cheese on top of the gravy, followed by a dollop of sour cream mixed with Aleppo pepper. Finally, garnish with diced red and green onions.
