Mexican Poutine Recipes

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.

AUTHENTIC CANADIAN POUTINE

Steps:

• Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
• In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
• Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
• For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
• Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
• Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
• To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
• Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. 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.

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.

CHICKEN POUTINE + VIDEO

Steps:

• Preheat oven to 250°F. In a 13x9" baking dish add the chicken pieces and arrange garlic cloves, shallots, cinnamon, orange peel, black peppercorns, rosemary, sage and thyme over chicken. Pour vegetable oil over to cover chicken pieces and cover with aluminum foil to seal. Cook in the oven for 3 1/2 hours.
• Allow chicken to cool and discard the skin and bones, shred the chicken. Strain oil and discard remaining solids. Reserve oil to fry potatoes in.
• In a large skillet melt the butter over medium high heat. Add flour and cook, stirring until smooth, for about 2 minutes. Whisk in the chicken stock and add a sprig or two each of rosemary, sage and thyme tied with kitchen string. Stir often for 5 minutes, gravy with thicken. Remove herb bundle and discard. Add the shredded chicken and stir to mix. Pour into a bowl and keep warm.
• Clean skillet and add the reserved oil. Bring oil temperature to 375°F. Drain the potatoes, dry thoroughly with paper towels. Work in batches if needed and add potatoes. Fry to golden brown, carefully turning with tongs, until tender and slightly crisp, about 4 minutes. Drain on paper towels and salt to taste.
• On a large platter or individual plates, divide french fries, top with cheese curds and pour heated chicken and gravy over all. Top with chopped parsley and serve immediately.

MEXICAN POUTINE

Steps:

• For the duck: Remove the duck meat from the bones and discard the bones. Add the duck fat to a medium skillet over medium-high heat and cook, stirring, until warm. Add the duck meat and orange zest and fry, stirring occasionally, until heated through and slightly crispy, about 10 minutes. Remove and set aside.
• For the chorizo: Cook the chorizo in the same skillet until brown and crispy, about 10 minutes. Remove and set aside.
• For the cheese sauce: Bring the heavy cream to a boil in a medium saucepan. Turn off the heat and add both cheeses. Meanwhile, char the poblano under the broiler or on the flame of a gas grill until the skin is blackened all over, about 4 minutes. Cool, then peel, dice and stir into the sauce. Set aside.
• For the pico de gallo: Mix together the tomatoes, jalapeno, onion and cilantro in a medium bowl. Season to taste with salt and pepper.
• For the poutine: Preheat the oven to 325 degrees F.
• Layer the cheese sauce, chorizo, fries, cheese curds, duck, more cheese sauce, pico de gallo and more fries in a heatproof serving dish. Bake until heated through, about 15 minutes. Garnish with the Cotija and cilantro and serve.