Loaded Fries Recipe

Prepare the brine: in a small saucepan combine rice vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until sugar and salt dissolve, about 2–3 minutes.

Place the sliced chilies into a heatproof jar or bowl. Pour the hot brine over the chilies so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best if overnight).

Preheat oven to 160°C (325°F). Pat short ribs dry and season all over with kosher salt and black pepper.

Heat a heavy, oven-safe pot or Dutch oven over medium-high heat. Add 2 tbs vegetable oil. Sear short ribs in batches until deeply browned on all sides, 3–4 minutes per side. Remove and set aside.

Lower heat to medium. Add onion, carrot, and celery to the pot and cook until softened and beginning to brown, 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste and cook 1–2 minutes to remove raw flavor. Deglaze with red wine, scraping up browned bits, and reduce by half, about 3–5 minutes.

Return short ribs to the pot. Add beef stock, bay leaf, and thyme. Bring to a simmer, cover, and transfer to the oven. Braise until meat is very tender and falling from the bone, 2.5–3 hours.

Remove short ribs from the braising liquid. Strain and skim fat from the liquid, then reduce on the stovetop if you want a thicker sauce. Shred the short rib meat with two forks, discarding bones and excess fat. Keep warm in some of the reduced sauce to stay juicy.

Rinse the cut potato sticks under cold water until the water runs clear to remove surface starch. Drain and pat completely dry with kitchen towels.

Optional double-fry method for extra crisp: Heat vegetable oil in a deep heavy pot to 150°C (300°F). Fry potatoes in batches for 4–5 minutes until pale and just tender but not browned. Remove to a paper towel-lined tray and let rest 10 minutes.

Increase oil temperature to 190°C (375°F). Fry potatoes again in batches until golden and crisp, 2–4 minutes. Drain on paper towels and immediately season with salt and pepper.

Build the loaded fries

Place a large mound of hot fries on a platter or divide among plates. Evenly distribute shredded braised short rib over fries.

Sprinkle shredded cheddar over the hot fries and meat so it melts. If desired, place under a broiler for 1–2 minutes to melt and slightly brown the cheese—watch closely to avoid burning.

Scatter pickled chili slices over the cheese and meat to taste, then crumble queso fresco (if using) over the top.

Garnish with sliced scallions, chopped cilantro, and serve with lime wedges for squeezing over the fries.

Serve immediately while hot and crispy.