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

My Tijuana Street Fries Adventure: A Culinary Journey

As a busy working mom, finding time for elaborate cooking is a luxury I rarely afford myself. Weeknights are a whirlwind of school pickups, homework battles, and the ever-present struggle to balance work and family. But every once in a while, I crave something more than just a quick, reheated meal. That's where the Tijuana Street Fries came in – a recipe that felt both decadent and achievable, a perfect balance of comfort food indulgence and manageable preparation.

The initial allure of the Tijuana Street Fries wasn't just about the tantalizing description; it was the promise of a flavorful meal that wouldn't tie me up in the kitchen for hours. The recipe's flexibility was immediately appealing – the option to use store-bought fries was a lifesaver on those particularly hectic days. Yet, the satisfaction of making the fries from scratch, from cutting the potatoes to carefully watching them bake until golden perfection, was a small act of self-care I didn't want to miss.

The heart of the dish, the honey-glazed chipotle carnitas, is where the magic truly lies. I opted for the crockpot method, letting the tender pork shoulder slow-cook to absolute perfection throughout the day. The aroma alone was enough to fill my house with the promise of a delicious feast. And, oh my, the flavor! The smoky chipotle chili powder, the sweetness of the honey, and the tang of orange juice combined in an explosion of textures and tastes on my tongue.

The preparation of the salsa and queso was surprisingly straightforward. The key was toasting the chiles and garlic – a simple act that added layers of complexity to the flavor profile. It transformed what could have been a simple side dish into a culinary masterpiece. This salsa was a revelation, a vibrant explosion of colors and flavors in my mouth, a refreshing counterpoint to the rich carnitas. The queso, a creamy blend of Oaxaca and sharp cheddar cheeses, added a decadent touch of richness that perfectly complemented the fries and the other ingredients.

The final assembly was a joyous act of culinary creativity. Each ingredient added its unique character to the dish – the creamy avocado, the tangy sour cream, the spicy jalapeños, the sharp cajita cheese. Each bite was a symphony of flavors and textures, a testament to the power of simple ingredients brought together with intention and love.

More than just a meal, making the Tijuana Street Fries became a cherished family tradition. My kids loved helping with the simpler tasks – setting the table, washing the potatoes. It was a moment of togetherness, of shared experience, creating memories amidst the chaos of daily life. The delicious meal was certainly a bonus, but the true value lay in the shared experience, the laughter, the simple joy of creating something special together.

Making the Tijuana Street Fries wasn't just about making a meal; it was an expression of care, a demonstration of love. The flavors were bold and satisfying, the textures exciting and varied, and the whole experience – from prepping the ingredients to the shared meal at the end – was incredibly rewarding. It's a recipe I'll return to again and again, a testament to the fact that even a busy mom can find time to create culinary magic.

Step-by-step

• 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.
• 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.
• 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. Add the salt and pepper and arrange the fries in a 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. Start checking them at 15 minutes to make sure none are burning or getting too crisp.
• 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.
• 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!