Loaded Mexican Street Fries Recipes
MEXICAN LOADED FRIES WITH SWEET POTATOES
These Mexican fries are insanely delicious sweet potato wedges loaded with black beans, salsa, cumin lime crema, and feta cheese.
Provided by a Couple Cooks
Categories Main Dish
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F.
- Cut the potatoes into fries (watch the video below): Wash the sweet potatoes, leaving on the skin. Slice off the ends of each potato, then slice the potato in half lengthwise. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. Watch the video below to see!
- Place the fries in a large bowl; drizzle with the olive oil, then add the garlic powder, chili powder, cornstarch, and kosher salt. Mix thoroughly to combine. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
- Bake 15 minutes on one side, then flip the fries and bake 10 to 20 additional minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness and the heat of your oven. (If the majority of the fries seem soft, continue to cook.)
- Meanwhile, make the cumin lime crema: finely mince the garlic clove. Juice the limes. In a small bowl, stir together the garlic and lime juice with the tahini, Mexican hot sauce, olive oil, cumin, and kosher salt.
- Drain and rinse the black beans and sprinkle with a few pinches kosher salt.
- When the fries are done, cool for a few minutes, then serve immediately. Some fries may be slightly soft, but the outside of the majority of the fries will be crispy. (Note: Fries are best right out of the oven; they become softer as they sit.) To serve, top the Mexican fries with black beans, cumin lime crema, salsa, feta crumbles and torn cilantro leaves.
LOADED MEXICAN STREET FRIES
Skip the nachos - these Loaded Mexican Street Fries are so delicious and addicting! Baked Mexican spiced French fries piled high with juicy-shredded beef, salsa, guacamole, and Cotija cheese.
Provided by Angelina
Categories Appetizer
Time 55m
Number Of Ingredients 16
Steps:
- Prepare Shredded Mexican beef according to directions.
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- Place the frozen corn on a small baking sheet and roast in the oven with the fries for 15-20, or until they are light brown in a few spots.
- Make the chipotle crema by mixing the yogurt, mayonnaise, and chipotle peppers in a small bowl. Start with 1 tablespoon of the chipotle and add more to taste/ heat preference.
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- PREPARE FRIESPreheat oven to 200ºC (390ºF) fan bake. Line a large oven tray with baking paper. Scrub potatoes and kumara. Cut into fries. Place in a large saucepan, cover with water and boil for 8 minutes. Drain well, drizzle over oil and return to the heat for 1 minute to dry out a little, shaking the pan a couple of times.
- Tip fries onto prepared oven tray, arrange in a single layer and sprinkle with cumin, paprika and salt. Bake for 35 minutes, until crisp and golden.
- MAKE MINCEWhile fries are cooking, make mince. Heat oil in a large frying pan or pot over a medium-high heat. Add the mince, breaking it up and stirring until browned. Add the tomato paste, crumbled stock cube, cumin, oregano and paprika, stirring for a couple of minutes. Tip the tomatoes in and simmer for 5 minutes, until reduced a little. Meanwhile, grate the carrot. Stir in the carrot and chilli beans, turn the heat down to medium-low and leave to simmer while you prepare the rest of the ingredients.
- PREPARE TOPPINGSWhisk together the yoghurt, sour cream and aioli, and season with a little salt and pepper.
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- Preheat oven to 450℉. Line a rimmed baking sheet with parchment. Place the fries on the baking sheet and drizzle with the oil, chili powder, garlic powder, and salt. Toss to coat. Bake for 25-30 minutes (don't move them around!), and then flip them and bake for another 5 minutes or until golden and crispy.
- While fries are baking, make the crema. In a bowl, combine the sour cream, mayo, chili powder, salt, lime juice, and half and half. Whisk until smooth and combined. Season to taste with extra salt if desired.
- Make the street corn. Heat an outdoor grill or grill pan to medium-high heat. In a small bowl, mix together the oil, chili powder, salt, garlic powder, and lime zest. Rub mixture all over the corn and then grill for a few minutes per side, being sure to char all of the sides evenly. Let cool slightly, then cut all of the kernels off of the cob.
- Place corn kernels in a large bowl, and add a good squeeze of lime, half of the cotija cheese, and half of the cilantro. Stir to combine. To assemble the fries, put a layer of fries on a platter, drizzle with some crema, then a layer of street corn, then repeat. Top with the remaining cilantro and cotija cheese and serve with lime wedges. Devour immediately!
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- Preheat the oven to 200°C/400°F. Line a baking tray with parchment or a non-stick silicone mat.
- Mix the egg and water and place in a shallow dish. Place the grated parmesan in another shallow dish.
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- While the fries are baking, start preparing the corn. In a medium pan, add the butter and heat over medium heat. Season the corn with a little salt and pepper and the chili powder. Spread the corn into an even layer and cook for about 10 minutes, stirring occasionally and squeezing one lime wedge over top. You want the corn to get browned! After it has browned, pour into a bowl.
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