Mexican Poutine Recipes

MEXICAN POUTINE WITH SMOKED CHEDDAR CHILE QUESO

Steps:

• Preheat oven to the temperature dictated by the package direction for the French fries.
• While oven is heating: in a medium saucepan, add all the ingredients for the queso and heat, stirring very often so as not to scorch on the bottom, over medium heat until cheese is melted. Set aside.
• At the same time, cook the chorizo in a large skillet breaking up into small pieces as it cooks. Drain fat.
• Cook French fries according to package directions.
• In a bowl, combine the chorizo and Huevos Ranchero Sauce.
• To assemble: layer French fries, chorizo-sauce mixture, queso, jalapeno, cilantro, queso fresco, and green onion.

MIXED GRAVY POUTINE RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.
• On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.
• Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.
• Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.
• Bake for 25 minutes, flipping halfway through, until golden brown.
• In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.
• Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.
• Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.
• Transfer to a dish and serve immediately.
• Enjoy!

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

REAL CANADIAN POUTINE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Spread fries in a single layer over prepared baking sheet.
• Bake in the preheated oven until light brown, about 15 minutes.
• Melt butter in a saucepan over medium-high heat. Whisk in flour vigorously. When mixture bubbles, reduce heat to low; cook and stir until the mixture thins, about 2 minutes. Whisk in beef broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until gravy has thickened, about 5 minutes. Season with salt and pepper.
• Place fries on a serving plate or in individual bowls. Distribute the cheese curds over the fries; pour hot gravy over the fries and curds. Serve immediately.

CHEF RICHARD BLAIS' GAME DAY POUTINE IS FOOTBALL SNACK GOALS

Steps:

• French Fries Scrub the potatoes clean and begin cutting each one into thick-cut fries. Rinse the cut potatoes in cold water to remove the starch and repeat 2-3 times until water is clear and not cloudy from starch. Keep the cut fries covered in water and place in the fridge to rest overnight. Resting the potatoes overnight further allows the remaining sugar and starch to set on outside the potato, which will allow your fries to be golden brown and crispy! Drain off water and air dry the fries when you are ready to cook. Make sure they are nice and dry as oil and water are not friends! Place oil in a cast iron pan and heat until the oil is 350 degrees. Working in batches to avoid overcrowding, slowly drop potatoes into oil, and make sure to keep a consistent temperature over 325-355 for duration of cooking. Cook each batch of fries until they are crispy and brown, about 3-6 minutes. Toss the finished fries in a large bowl with the schmaltz and salt and pepper until the fries are coated Cheese Wiz Blister the peppers over a flame until the outside is uniformly charred. Place the charred peppers in a container with a fitted lid so the peppers will steam and the skin will be easier to peel off. After about 10 minutes remove the peppers and clean them by removing the stems, skin, ribs and excess seeds. Place the cleaned peppers in a food processor or blender, add the pickled jalapenos and blend thoroughly. In a large pot, bring the milk and cream to a simmer over medium heat whisking frequently to avoid scorching the bottom, once the mixture starts to reduce, lower heat. Whisk the cheese mixture into the milk little by little, stirring constantly, and remove the pot from the heat once the cheese has begun melting. Add salt, blended pepper mixture and pickled jalapeno juice to the cheese sauce and blend thoroughly with an immersion blender. Pico de Gallo Begin by removing the seeds and ribs from the tomatoes and chop the cored tomatoes into a small dice. Place the chopped tomatoes in a medium sized bowl and set aside. Clean the fresh jalapeno by removing excess seeds and ribs and chop into a small dice. Add the chopped jalapeno to the bowl with the tomatoes. Finely chop the cilantro and add it to the bowl with the tomatoes and jalapenos. Mince the pickled jalapenos and add them to the bowl, season with salt and pepper to taste and mix thoroughly. Pollo Asado Heat a grill and place green onions on grill grate to char, once charred remove and set aside. Place the guajillo peppers on a sheet tray in a 350 degree oven and toast until just fragrant, about two minutes. Once the peppers are toasted, submerge them in hot water until they are soft, about 10 minutes. While the peppers are steeping, remove all excess stems from the cilantro and set the cilantro leaves aside. When the peppers have softened, drain them and place in a blender or food processor with the cilantro, charred green onions, orange juice, and garlic cloves. Blend until smooth. Evenly coat the chicken thighs in the blended mixture and marinate for at least 6 hours or overnight. Remove chicken from the marinade grill over medium to high until the chicken has reached an internal temperature of 165 degrees. Slice the chicken into nice long ¼ in slices. The Crack Shack Mexican Poutine Assembly Place the crispy French fries on a plate and evenly drizzle the warm jalapeno cheese wiz on top. Top with grilled chicken and pico de gallo, garnish with additional fresh cilantro. Enjoy!

QUESO CHORIZO WITH WAFFLE FRIES

Steps:

• Line a baking sheet with parchment paper.
• Toss the frozen sweet potato fries with the oil in a large bowl. Sprinkle with 2 teaspoons of the fajita seasoning and a pinch of salt and toss again. Pour the fries onto the prepared baking sheet and bake according to the package directions.
• Meanwhile, place a large nonstick skillet over medium-high heat. Add the fresh chorizo and sprinkle with the remaining 1 teaspoon fajita seasoning and 1/2 teaspoon salt. Cook the chorizo, stirring occasionally, until evenly browned, 6 to 8 minutes. Reduce the heat to medium and stir in the cream cheese, chicken stock, sour cream, pickled jalapeno and hot sauce until combined. Add the Cheddar and cook, stirring, until melted, 2 to 3 minutes more. The sauce should be thick but pourable.
• Divide the hot fries among 6 plates. Pour the cheesy chorizo sauce over the fries. Top with the black beans, romaine and avocado. Spoon some pico de gallo on top and sprinkle with the Fresno chile. Serve immediately with a fresh lime wedge.

MONTREAL STYLE POUTINE

Steps:

• Set the oven to 400 degrees F.
• Pour 1 tablespoon of vegetable oil onto a baking sheet. Spread the oil around, then spread out the sticks of sliced potato. Pour the rest of the oil over the top and sprinkle generously with salt and pepper. Use your hands to ensure the potatoes are coated with oil, salt and pepper and evenly spread across the pan. Place them in the oven and bake for 20 minutes.
• Meanwhile, prepare the gravy. Melt the butter in a saucepan on medium heat. Add the shallot and garlic. Let them cook for 2 minutes until translucent, but not brown. Add the flour and quickly stir with a spoon. Add a little broth if gets too clumpy.
• Let the mixture cook until it turns light brown. Add the vegetable broth, soy sauce, and cayenne pepper. Bring the gravy to a boil, then turn down the heat and let it cook for about 5 minutes, stirring occasionally. Taste it, adding salt and pepper as needed. Turn down the heat to very low, just enough to keep the gravy warm until the fries come out of the oven.
• Dice the cheese.
• After the fries have baked for 20 minutes, remove them from the oven. Lift them with a spatula and test their tenderness with a fork. If it goes through easily, the fries are ready. If you want them a little more crispy, flip them over and put them back in the over for a few more minutes.
• Once they're done, pile one layer of fries onto a plate. Top with cheese and then the hot gravy. Repeat with a second layer before sprinkling with scallions and more freshly ground black pepper.