Beef Enchilada French Fries With Cheese And Sauce Recipe

Prepare potatoes

Wash and peel potatoes if desired (skin can be left on). Cut into 1/4- to 1/2-inch matchstick fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes, or up to 2 hours, to remove excess starch.

Dry and par-cook (optional for extra crispiness)

Drain the soaked fries and lay them on clean kitchen towels. Pat completely dry. Heat 1.5 cups vegetable oil in a heavy skillet or Dutch oven to 325°F (if you have a thermometer). Fry the potatoes in batches for 3–4 minutes until just softened but not browned. Remove to a wire rack lined with paper towels and let cool.

Finish frying

Heat remaining oil (or increase temperature) to 375°F. Fry the par-cooked (or raw if you skipped par-cook) fries in batches until golden and crisp, about 2–4 minutes per batch, depending on thickness. Drain on paper towels, immediately season with 1 tsp salt and 1/2 tsp black pepper while hot. Keep warm in a 200°F oven if making ahead.

Cook aromatics and beef

Heat a large skillet over medium-high heat. Add the ground beef and crumble with a spoon. Cook until it starts to brown, about 4 minutes. Add the diced onion and continue cooking until the onion is softened and beef is fully browned, about 4–5 more minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Season and simmer

Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp oregano, 1 tbsp tomato paste, 1/2 cup beef broth (or water), 1 tsp salt and 1/2 tsp black pepper. Reduce heat to medium-low and simmer 5–8 minutes until sauce thickens slightly and flavors meld. If using, stir in thin strips of toasted corn tortilla to add body and a hint of tortilla crunch. Taste and adjust seasoning.

Make the roux and spices

In a small saucepan over medium heat, add 2 tbsp vegetable oil. Sprinkle in 2 tbsp flour and whisk continuously for 1–2 minutes until the mixture becomes golden and nutty (this removes raw flour flavor). Add 2 tbsp chili powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp ground cumin. Whisk for 20–30 seconds to bloom the spices.

Add liquids and simmer

Gradually whisk in 1 cup tomato sauce and 1 cup broth until smooth. Add 1 tsp apple cider vinegar, 1/2 tsp salt and 1/2 tsp sugar (optional). Bring sauce to a gentle simmer, reduce heat to low and cook 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, acidity or sweetness as needed. Keep warm until assembly.

Layer fries and toppings

Spread a single layer of hot fries on a large ovenproof platter or dividing into individual plates. Spoon a generous portion of the warmed beef enchilada topping evenly over the fries. Ladle the enchilada sauce over the beef and fries — use as much as you like for sauciness but reserve some to serve on the side if desired.

Add cheese and melt

Evenly sprinkle 2 cups shredded cheese over the sauced fries and beef. Place the platter under a broiler or in a preheated 425°F oven for 2–5 minutes, watching closely, until cheese is melted and bubbling and edges begin to brown slightly.

Garnish and serve

Remove from oven. Top with sliced green onions, chopped cilantro and pickled jalapeños if using. Dollop sour cream or crema and serve lime wedges on the side. Serve immediately while fries are hot and cheese is gooey.