Best Mexican Poutine Recipes

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!

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.