Name: Whiskey Tacos Truffle Queso Steak Fries Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb frozen steak fries (or russet potatoes, cut into fries); 1 tbsp olive oil (for tossing); 1 tsp truffle oil; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 12 oz skirt or flank steak (about 1/2" thick); 1 tsp vegetable oil (or neutral oil for searing); 0.75 tsp kosher salt; 0.5 tsp ground black pepper; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 1 tbsp unsalted butter; 0.25 cup white onion, finely diced; 1 clove garlic, minced; 1 tbsp all-purpose flour; 1 cup whole milk; 2 oz cream cheese, softened; 0.5 cup sharp cheddar, grated; 0.5 cup Monterey Jack, grated; 1 tbsp pickled jalapeño, minced (optional, for heat); 0.25 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp lime juice; 2 tbsp fresh cilantro, chopped; 2 tbsp cotija cheese, crumbled; 2 tbsp sour cream (optional, for drizzle); 0.5 tsp extra truffle oil (optional drizzle); 2 each lime wedges

Method

Fries

Preheat oven to 425°F (220°C) if using frozen or oven-bake fries, or preheat oil to 350°F (175°C) for deep frying. If using fresh russets, toss cut fries in 1 tbsp olive oil, spread on a baking sheet in a single layer, and bake 35–40 minutes, flipping halfway, until golden and crisp.

If using frozen fries, cook according to package instructions until crispy. While hot, place fries in a large bowl, drizzle with 1 tsp truffle oil, sprinkle 1 tsp fine sea salt and 1/2 tsp black pepper, and toss gently to coat. Keep warm.

Steak

Bring steak to room temperature for 15–20 minutes. Pat dry with paper towels.

In a small bowl, combine 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp ground cumin, 1/4 tsp garlic powder and 1/4 tsp smoked paprika. Rub both sides of the steak with the spice mix.

Heat 1 tsp vegetable oil in a heavy skillet (cast-iron preferred) over high heat until shimmering. Sear steak 2–3 minutes per side for medium-rare (thicker cuts may need longer). Do not move the steak while searing to get a good crust.

Remove steak to a cutting board and let rest 5–7 minutes. Slice thinly against the grain into bite-sized strips. Keep warm.

Queso

In a medium saucepan over medium heat, melt 1 tbsp unsalted butter. Add 1/4 cup finely diced white onion and sauté 3–4 minutes until softened and translucent.

Add 1 minced garlic clove and cook 30 seconds until fragrant. Sprinkle in 1 tbsp all-purpose flour and cook, stirring, 1 minute to form a light roux.

Slowly whisk in 1 cup whole milk until smooth. Bring to a gentle simmer, stirring frequently, and cook 2–3 minutes until slightly thickened.

Reduce heat to low. Whisk in 2 oz softened cream cheese until melted and incorporated, then add 1/2 cup grated sharp cheddar and 1/2 cup grated Monterey Jack in small handfuls, stirring until melted and smooth. Do not let the sauce boil.

Stir in 1 tbsp minced pickled jalapeño (if using), 1/4 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lime juice. Taste and adjust seasoning. Keep queso warm over very low heat, stirring occasionally to prevent skinning.

Assembly & Garnish

Place the warm truffle-tossed fries on a serving platter or divide between plates.

Ladle the warm queso generously over the fries, covering most of the surface so the fries are smothered.

Top with the sliced, seasoned steak, distributing evenly.

Sprinkle 2 tbsp chopped fresh cilantro and 2 tbsp crumbled cotija cheese over the top. Drizzle up to 1/2 tsp additional truffle oil if desired and add dollops or a light drizzle of sour cream if using.

Serve immediately with lime wedges on the side to squeeze over. Enjoy while fries are hot and queso is melty.