Mexican Poutine

Mexican Poutine

Fusion food can sometimes go so wrong, but sometimes, it’s so wrong it’s right. Like “Mexican Poutine,” or so I’ve dubbed it. Roasted sweet potato fries topped with chorizo gravy, diced cheddar cheese, pickled jalapenos, chives, cilantro and hot sauce. I wish we had some cheese curds on hand, but other than that, this was bliss.

Chorizo Gravy

– 2 Mexican style chorizo sausages, casings removed
– 1/2 onion, minced
– 2 garlic cloves, minced
– 3 tablespoons flour (or cornstarch if you need it to be gluten free, but then you must add at the end, as a slurry)
– 3 cups whole milk
– salt and pepper to taste

Cook the chorizo in a large saute pan over medium heat, breaking up and stirring occassionaly. I like to get a bit of crispiness on the sausage. When the chorizo is cooked through, and its fat has rendered, add the onion and garlic and stir until softened. Sprinkle the flour over and stir until it browns lightly. Add the milk and whisk vigorously, breaking up any lumps and scraping the flour from the bottom of the pan. Whisk until the gravy reaches a simmer and is fully thickened. Taste and add salt and pepper to your preference.

Serve with fries, biscuits, or just with a spoon.

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