Green Chile Fries
Chef Dana Rodriguez
Work & Class
Chef Dana Rodriguez of Work & Class restaurant in Denver combines three types of chilies, tomatillos and beans to load up french fries with bold flavor. The dish is a hybrid of an American staple and typical Mexican sauce, but is a fitting Cinco de Mayo bar snack or shareable appetizer. Pair the fries with a margarita or agua fresca to fit with the theme.
5 lb. Anaheim peppers
5 lb. poblano peppers
2 cups jalapenos
2 cups canola oil
3 lb. tomatillos, roughly chopped
2 lb. onions, roughly chopped
1 cup garlic cloves
½ cup salt
½ cup fresh oregano leaves
¼ cup black pepper
¼ cup ground coriander
¼ cup ground cumin
5 gal. vegetable stock
2 bunches fresh cilantro, with stems
1 gal. cooked white beans
1 gal. cooked black beans
2 russet potatoes, peeled and cut into ¼-in. slices
2 qt. canola oil
8 oz. chile sauce (recipe above)
½ cup shredded Oaxaca cheese
¼ cup shredded aged cheddar cheese
1. For chile sauce, roast all peppers on grill until charred and softened. Remove skins and seeds; roughly chop peppers.
2. In large stockpot, heat oil over medium heat. Add tomatillos, onions and garlic; saute until golden brown. Stir in chopped chile peppers, salt, oregano, pepper, coriander and cumin; saute 5 to 8 minutes to develop flavor.
3. Stir in stock. Cook over medium heat 35 to 40 minutes until mixture reaches desired thickness. Stir in cilantro. With immersion blender, blend mixture until a chunky puree. Stir in salt and pepper to taste; stir in beans.
4. For fries, bring a large pot of salted water to a boil. Boil potato slices about 7 minutes or until soft outside and firm inside. Drain and cool in walk-in for 30 minutes.
5. In deep fryer, heat 2 quarts oil until temperature reaches 350 F. Fry potatoes until crisp; remove with strainer.
6. Place french fries in metal pie tin; top with chile sauce and cheeses. Heat in 350 F. oven 6 minutes or until cheese melts.
Photo courtesy of Idaho Potato Commission