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I’ve got a way to make your Monday better.
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.
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.
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.
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.
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.
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.
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?
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 (Honey Glazed Chipotle Carnitas, Fries + Toppings).
Ingredients
Pork
- 3-4 pounds pork shoulder roast, or butt
- 1 tablespoons canola oil
- 1 1/2 teaspoons salt + pepper
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 2 teaspoons chipotle chili powder
- 2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon oregano
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/2 cup tequila, or water
- 1/2 cup orange juice
- 1 1/2 cups water
- 1 in large or 2 small chipotle chiles adobo, minced
- 2 tablespoons honey
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
- 2 avocados, mashed with a pinch of salt and pepper, squirt of lime juice + chopped cilantro
- slices pickled or fresh jalapeno
- sour cream or greek yogurt
- fresh cilantro
- Cajita Cheese
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Yup, let’s do that. See you on the other side of the border!
Wow. those look amazing! I also love the time lapse video/picture of the assembly… I kinda stared into it for a good few minutes before I remembered real life. 😉
Thanks for the visuals!
Thanks!! Happy you like the photos!
I saw your post this morning and since than I thought about these all day!! Need to make these soon!
Thank you!!
Your photo’s make my mouth water too! Reminds me of carne asada fries in San Diego. You could do a twist on this and throw it all in a burrito- fries in a burrito in SD is called a California burrito, but most Californians don’t look like they are putting fries in the burritos!
I have heard of that and was so close to doing it, but I don’t know then I didn’t. It’s next on my list!
Thanks!!
Your photo is making my mouth water. This recipe sounds fabulous and I can’t wait to try it. I haven’t been to Tijuana either. Maybe one day.
these are PRETTY spectacular!
Thanks Julianne!
You sure did make my Monday better! Just looking at these pictures made me smile – so delicious!!!
Ya! That makes me happy! Thanks Cate!
Oh man, I could really use a big bowl of these in my life right now.
Wish I could share some! Hope you had good Monday!
My parents took my to Tijuana when I was 4, I can’t remember much about it. I’m not nearly as adventurous as they were, there’s no way I would take my kids! I would however love a huge plate of these fries, out of this world!
Haha! I am hearing its not such a safe place!
Thanks so much, Miss!
I cook a lot. I love to cook. And I have to say, on pintrest, you are my absolute favorite to pin from. Seriously, you should write a cookbook and make money, you could!! And your so young!! Serious cash!! Cookbook!! I would buy it! Love your stuff!!
THNAK YOU!!! That means so much!!
Not sure about a cookbook, but we will see. Thanks again!
Oh my goodness, I pretty much want to face plant into those fries!
Hehe! Than my job is done! 🙂
Thanks Jessica!
Oh, my, goodness… That is the way fries are meant to be devoured.
Haha! Agreed! Thanks!
I might just show up at your house for lunch today because I need these fries in my life!
Please do!! I need a foodie friend in this house! 🙂
These. Look. So. Good….
Loving the layers of deliciousness on top of the fries! And I always bake my fries–it’s just so much easier. Though my new goal is crispy fries on the grill.
Abby
p.s. Sorry about your snow. You might want to consider moving to the tropics for a year to detox lol.
Yes!! I need to move to the tropics for a year. That sounds AMAZING! 🙂
Thanks so much, Abby!
Yeah, I’m going to need a basket…..or two.
Thanks Lauren! Hope you had a great start to the week!
I have been to Tijuana and I have to say, I’d much rather visit these fries.
Ha! I do hear it’s a little scary, but I am pretty sure you can handle it like a pro! 🙂
Thanks Jackie!