Barbacoa Poutine* Recipe

Barbacoa Poutine Preparation Steps

1. 1

   Prepare the Barbacoa

   In a slow cooker, combine the beef chuck roast, onion, garlic, chipotle peppers, cumin, oregano, bay leaves, and beef broth. Season with salt and black pepper. Cook on low for 8 hours or until the meat is tender and easily shredded.

2. 2

   Make the Gravy

   Strain the cooking liquid from the slow cooker into a saucepan and discard the solids. Bring the liquid to a simmer over medium heat. In a small bowl, mix together red chile powder with a little water to form a paste and add it to the simmering liquid. Let it reduce until thickened, about 10-15 minutes.

3. 3

   Prepare the Fries

   While the gravy is reducing, peel and cut the potatoes into fry shapes. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato pieces in batches until golden brown and crispy. Remove and drain on paper towels, seasoning with salt immediately.

4. 4

   Assemble the Poutine

   On a serving plate, layer the spudnik fries, top with shredded barbacoa, pour over the red chile gravy, and sprinkle with shredded cheddar cheese and sliced green onions. Serve hot.