Mexican Poutine Recipe
hand-cut ancho fries . house chorizo gravy . cheddar . pico de gallo . queso fresco . cilantro . green onion
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Ingredients
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Fries and Toppings
Method
Preparation and Assembly
- 1
Prepare the Fries
Wash and peel the Russet potatoes. Cut them into fries and soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
- 2
Fry the Potatoes
In a large pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels. Sprinkle with ancho chili powder and salt.
- 3
Make the Chorizo Gravy
In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Add flour and stir for 1 minute. Gradually whisk in the broth, cooking until thickened, about 3-5 minutes.
- 4
Assemble the Poutine
Place the fries on a serving plate, generously pour the chorizo gravy over the fries, and top with grated cheddar cheese, pico de gallo, crumbled queso fresco, chopped cilantro, and green onions.
