This post may contain affiliate links, please see our privacy policy for details.

I’ve got a way to make your Monday better.

Tijuana Street Fries. | halfbakedharvest.com

How about a little trip down to Tijuana?

Ok, ok, for most of us a little trip over the border is probably not possible, but we can eat like we are there, and then dream a little about it in the process.

Or at least that is what I did, because um, you know… it snowed all day yesterday. Surprise, surprise.

Tijuana Street Fries. | halfbakedharvest.com

In full disclosure, I have never been to Tijuana, or Mexico either for that matter. The truth is this name just kind of popped into my head and I built a recipe off it.

I do know that street food is very popular down in Tijuana and that their food trucks are crazy awesome.

Tijuana Street Fries. | halfbakedharvest.com

I feel like these fries are something that should be served down in Tijuana.

Also, let’s start counting how many times I say Tijuana throughout this post. Guaranteed it’s gonna be a lot, because well – it’s just a fun word. Especially on this cold, dreary and snowy Monday.

Tijuana Street Fries. | halfbakedharvest.com

So, this recipe is kind of long. Like really long, BUT please do not let that scare you off because it is too good. While there are a lot of ingredients, most of them are dried spices. You obviously do not need to make your own fries, salsa and queso, but none of it is hard or time-consuming so if I were you I would try and go the homemade route, if you can.

Especially for the queso. It’s so simple and so good.

Tijuana Street Fries. | halfbakedharvest.com

I was “this” (picture me pinching my thumb and index finger together) close to actually frying my fries, but then I just got lazy and decided to bake them. I guess it’s healthier this way, but if you want to try frying them I think that would be awesome too.

Tijuana Street Fries. | halfbakedharvest.com

Alright, now I have to ask?

The people who have been to Tijuana, what’s it like? Please tell me your stories so I can live vicariously through you?? My Monday could really use some excitement.

Tijuana Street Fries. | halfbakedharvest.com

Or just some more Mexican. That always seems to perk things up a bit.

I am thinking that with Cinco de Mayo being exactly a week from today that there needs to be some serious Mexican food going on over the next week. What do you think?

Tijuana Street Fries. | halfbakedharvest.com

Oh, and have you guys noticed my back to back use of tequila on Mondays?

I think I need a little intervention….

Or maybe not. I mean, it’s Monday after all. We need something to get us through. Or maybe we should just all skip town and head to Tijuana for lunch?

Tijuana Street Fries. | halfbakedharvest.com

Tijuana Street Fries (Honey Glazed Chipotle Carnitas, Fries + Toppings).

Author: Tieghan Gerard
Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes
Servings: 6 Servings
Calories Per Serving: 1874 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

SavePrintEmail

Ingredients

Pork

Salsa (or use your favorite salsa)

  • 8 dried guajillo chiles (or a mix of guajillo ancho chiles, chipotle chiles and habanero chiles)
  • 2 cloves garlic
  • 1 pound tomatillos peeled, or about 5
  • 1 ounce can fire roasted tomatoes 14
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • salt

Fries

  • 3 pounds russet potatoes peeled (if desired) and sliced into thin 1/4-inch to 1/2 inch (thick) strips
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper

Queso

  • 1 1/2 cups half and half
  • 4 ounces cream cheese
  • 10 ounces oaxaca cheese shredded
  • 10 ounces sharp cheddar cheese shredded
  • 2 in chipotle chiles adobo minced
  • fresh cilantro chopped

Toppings

Instructions

Pork

  • Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, chili powder, garlic powder & cinnamon) together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with about 1/3 of the seasonings. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).
  • Add the pork to the crockpot and sprinkle with remaining seasonings all over. Pour in water, tequila, orange juice, honey and chipotle chilies, then cook on low for 8-12 hours. Check once or twice if possible. Before serving, use forks or kitchen tongs to shred pork in the crock pot. Mix to combine with the remaining liquid in the crockpot. Keep warm until ready to use.
  • This can also be placed in an oven safe dutch oven and cooked at 350 degrees F for 3-4 hours or until tender. You may need to add more liquid during cooking. Shred as directed.

Salsa

  • Preheat your broiler to high.
  • Place the tomatillos on a baking sheet lined with parchment. Place under the broiler for 4-5 minutes or until the tomatillos are charred all over. Remove from the oven and place in a food processor or high powered blender
  • Use a pair of scissors to cut the stem off the chiles. Cut them open lengthwise and remove their seeds. Heat a skillet over medium-high heat and place the garlic cloves (still in their paper/skins) near the edge. Place the chiles on the skillet. Working in batches, toast for 30 seconds or less per side. (Let the garlic continue to cook while you are toasting all the chiles).
  • Peel the skin away from the garlic and add the garlic + toasted chiles to a food processor with the tomatillos. Add the canned tomatoes. Puree until smooth. Stream in the olive oil. Season with salt and fresh cilantro. Store in the fridge until ready to use.

Fries

  • Pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil.
  • Cut each potato into very thin fries, lengthwise no more than a quarter-inch thick. In a large bowl, toss the fries with olive oil. I think I used about 2 tablespoons. Add the salt and pepper and arrange the fries in single layer without crowding them (this is very important - I used two baking sheets).
  • Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. I like to start checking them at 15 minutes and make sure that none are burning or getting too crisp.

Queso

  • Add the half and half and cream cheese to a medium size sauce pot. Bring the mixture to a low bowl and then reduce the heat to a simmer, stirring until the cream cheese is mostly melted. Add the shredded oaxaca and sharp cheddar cheeses. Stir until the cheese is melted and smooth. Stir in the chipotle chiles and chopped cilantro. This can be made ahead and gently reheated on the stove or in the oven until smooth and creamy.

To assemble

  • Divide the fries among 4 plates or bowls and drizzle them with a little of the queso. Top each with a serving of carnitas and then dollop with some mashed avocado. Add sour cream or greek yogurt, jalapeño slices, cajita cheese and cilantro. Drizzle with the salsa + more queso. EAT!

Notes

*To make this recipe less involved feel free to use store bought frozen fries, salsa and queso if needed. I of course recommend going the homemade route, only if you have time though!
View Recipe Comments

Tijuana Street Fries. | halfbakedharvest.com

Yup, let’s do that. See you on the other side of the border!

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  2. I would even eat these separately, like pork on side and salsa on top. I love the flavors, FLAVOR explosion! You best believe I am trying this marinade!!

    Reply

  5. These fires look crazy good. I live in San Diego (4 yrs), very close to TJ (as the locals call it) but have never been. It’s not very safe but now that I know Averie went maybe I will try. Mexico is so beautiful and lucky to get great cuisine in SoCal.

    Reply

  6. same feeling as Ali – Loving the GIF!! such a fun edition to your already amazing photos 🙂

    Reply

  9. I adore tomatillos and salsa verde..I could drink the stuff it’s so good and these fries look awesome. I’ve been to Tijuana when I lived in Santa Monica and the besides being quite festive…they make a killer Caesar salad…supposedly Caesar salad was invented there and the flan….so good. You’ll have to go one day

    Reply

  10. Your post caught my eye. We lived in Tijuana for 3 years and I am always craving the food. Every taco stand has awesome comfort food served up with love.
    Your recipe does fit the Tijuana vibe!
    Karen

    Reply

  11. Yea, I would make this in a heartbeat, it’s just my thing! Can’t wait to try these Tieghan, love the photos too!

    Reply

  12. Now that is a sight for tired, Monday eyes! I’m not sure if these fries are an acceptable pre-gym food…but I’m going with it since it then totally cancels out any of the calories right? YES. Pinned!

    Reply

  13. Yup, you’re right. This has pretty much made my Monday. I’m absolutely starving + craving these and it’s only 10am!

    Reply

  14. I live 9 miles from TJ. I used to go all the time. Not just there but down to Rosarito usually. It used to be a lot easier and less of a hassle but it’s still worth it. The stories are not fit to share on blog comments 🙂 It’s a great time, great food and drinks, and you just have to be smart about it all. Your images are gorgeous!

    Reply

    1. Like you I grew up in San Diego and mexico was my second home. Weekly trips to puerto nuevo for the lobster dinner, and trips to la bufadora bring back fond memories… And yes, the stories…..

      Reply

      1. I live in San Diego as well. I’m going to Rosarito/Ensenada next weekend and don’t plan to be able to share any of those stories. Kidding. I’m kind of an adult now. Tijana is much safer to go now, and definitely has great street food. Carne asada fries, similar to your recipe here, is very popular in San Diego as well, especially after a night of drinking. It was my go-to food in college. You need to put Mexico (and San Diego) on your list of places to visit! Love this recipe and your photos!

        Reply

        2. As others have posted, living in San Diego, carne asada fries are our thing, and don’t get me started on the California Burrito…. Noms noms … Anyway, There is an amazing resterunt here in San Diego that occasionally does a pork version similar to this, it’s called Carnitas Snack Shack. You definitely need to come on down and try the delicious Mexican food both in SD and TJ. I was lucky enough to try Mexican street food in Mexico City and my mind was blown! Mexican food is so amazing and it varies in incredible ways depending on what region you are in. People in San Diego are proud of our Mexican food and Mexican food hybrids and for good reason, we are so lucky to have best of both worlds!

          Reply

    3. Thanks for sharing. Street food is my favorite! I never thought about eating carne asada fries in Tijuana before, but after reading your blog, I’m dying to try! I just love walking around Tijuana and exploring all the different eateries, markets, and shops!

      Tijuana’s an amazing place to visit with so much to eat, see, and do! I actually just started offering food tours in Tijuana, so come check us out (Wild Foodie Tours) sometime for an authentic food and cultural adventure!

      Reply

  15. Mexican food is my absolute FAVORITE! Ah, I’m all giddy about these, haha! I’ve never been to Mexico, but I sure do like to eat the food 😀 These look so so great!

    Reply