Llenera Fries Recipe

Prep and soak

Wash and peel the russet potatoes if desired. Cut into 1/3-1/2 inch sticks for fries. Place cut potatoes in a bowl of cold water and soak for 30 minutes to remove excess starch (or up to 2 hours in the refrigerator).

After soaking, drain and rinse the fries. Pat completely dry with clean kitchen towels or paper towels. Dry fries will crisp better.

Heat a heavy-bottomed pot or deep fryer with about 3–4 cups of oil to 325°F (160°C). Fry the potatoes in batches for 4–6 minutes until soft but not browned (blanching). Remove and drain on paper towels. Let rest for 10 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, about 2–4 minutes. Drain on paper towels, then season immediately with 1 tablespoon kosher salt and 1/2 teaspoon black pepper (adjust to taste).

While fries are soaking or resting, prepare the steak. Pat the steak dry and rub with 1 tablespoon olive oil, minced garlic, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let rest 10 minutes at room temperature.

Heat a cast-iron skillet or heavy pan over high heat until very hot. Add the steak and sear 2–3 minutes per side for medium-rare (time varies with thickness). Cook to desired doneness. Remove to a cutting board and let rest 5–7 minutes, then slice thinly against the grain into bite-sized strips.

While the steak rests or fries finish, cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into 1/2-inch pieces.

Combine 1 ripe avocado (peeled and pitted), chopped green bell pepper (1/4 cup), 1/4 cup fresh cilantro, chopped shallot (1 tablespoon), 1 teaspoon vinegar, 1 tablespoon lime juice, 2 tablespoons olive oil, 1/4 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a blender or food processor.

Blend until smooth, adding up to 1 teaspoon hot water if the sauce is too thick. Taste and adjust salt, lime, or cilantro to preference. Transfer to a bowl and refrigerate if not using immediately.

Preheat oven broiler or set oven to 400°F (200°C). Place the hot fries on an ovenproof platter or baking sheet in an even layer.

Scatter the shredded gouda evenly over the fries. Place under the broiler or in the hot oven until the cheese melts and bubbles, about 1–3 minutes—watch carefully to avoid burning.

Top the cheesy fries with sliced steak strips and chopped bacon. Dice the remaining ripe avocado and scatter over the top. Spoon guasacaca sauce generously over everything (or serve on the side). Sprinkle chopped fresh cilantro and squeeze lime wedges over before serving.

Serve immediately while fries and cheese are hot. Provide extra guasacaca and lime wedges at the table.