Tex Mex Poutine
Ingredients:
- 2 large russet potatoes (peeled and cut into fries)
- 2 tablespoons olive oil
- 6 ounces soy chorizo (about half of a package)
- 1 cup vegetable broth (I highly recommend using better than bouillon vegetable base)
- 1 tablespoon cornstarch
- 1/4 cup crumbled cotija cheese (or cheese curds, shredded cheese, etc.)
- Guacamole (tomatoes, fresh cilantro, jalapenos, etc. for topping)
Instructions:
- Put your cut fries into a bowl and cover with cold water. Soak overnight.
- Drain and lay out the potatoes on a towel or paper towels to dry for at least an hour before baking.
- Preheat oven to 450 degrees F.
- Toss the fries in the olive oil and then spread in a single layer on a sheet pan.
- Bake for 35-40 minutes until golden brown, turning them halfway through.
- Meanwhile, add your soy chorizo to a saucepan over medium heat and cook for a few minutes until browned.
- Stir together your vegetable broth and cornstarch and then slowly pour into the pan with the chorizo.
- Stir together and then bring to a boil over medium heat.
- Reduce heat to low and let simmer for 5-10 minutes until thickened.
- Place your oven-warm fries into a dish and sprinkle with cheese.
- Pour soy chorizo gravy overtop and top with guacamole, chopped tomatoes, sliced jalapenos, fresh cilantro, or any other toppings you like.
- Serve immediately.