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Mexican Poutine with Carnitas

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Hillary Starbright Condon

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Mexican Poutine With Carnitas

Mexican Poutine with Carnitas


The Canadian classic with a delicious southern California twist!

Serves 4

5 Minutes

25 Minutes

  • 2 lbs extra-crispy french fries, prepared according to package instructions
  • 1 16-oz package of Del Real Foods Carnitas
  • 8 oz. cheese curds
  • For the spicy gravy:
  • 1 7-oz can of salsa chipotle
  • 1 12-oz can of beef broth
  • 2 tbsp. flour
  • 2 tbsp. butter
  • 1 tsp. cumin
  • salt and pepper
  • For garnish:
  • 1 red onion
  • 1 ripe avocado
  • Cotija cheese
  • fresh cilantro
  • 1 jalapeno (optional)

Prepare the french fries according to the package instructions. You want the fries to be as crispy as possible to stand up to the gravy and meat and cheese that’s about to be piled on top of it, so opt for the “extra crispy” fries if you can. Also, if you can fry them instead of baking, that will probably make them crispier (and save time) as well. While the fries are cooking, whisk together the flour and butter in a small pan. Once mixed, SLOWLY add the beef broth — no more than a few tablespoons at a time, and whisk it in slowly to mix with the flour/butter mixture to thicken. Add the cumin, and salt and pepper to taste. In a separate pan, warm the Del Real Foods Carnitas until the edges are slightly crispy. Once the fries are crispy, arrange them in a large baking dish with the carnitas and the cheese curds. Carefully ladle the gravy on top, and garnish with onion, cilantro, jalapeno and avocado. Serve immediately.