Mexican Street Fries with Cilantro Lime Salsa Verde Ranch

Ok…
Mexican Street Fries I know the name is long.

Don’t judge a girl – there’s lots going on here (kind of). “Why are these called Mexican Street Fries?” you may be asking.

Hell, I don’t know.

If you research it (on Google), you’ll find that they are primarily found in San Diego. Apparently, they were originally carne asada fries sold in that area, but then ultimately branched out to these (around or about) seasoned hand cut fries.
Mexican Street Fries | Dixie Chik Cooks I also happen to think that the name was pretty damn cool. Now, if you know me, you’re probably wondering why I didn’t put everything but the kitchen sink on top of these.

I can’t tell you any other reason than these were so damn good I just stopped here.

Trust me, I had plans. I ground half lean pork and half sirloin beef with plans to make kind of a poutine, but the fries were so good I decided to leave them alone. I’ll be making burgers this weekend with the beef mixture.

These stand alone beautifully.

However – the sauce is exquisite, luscious, addictive. I’m so in love.
Mexican Street Fries They both rock.

The sauce consists of Ranch dressing (I made mine homemade, but go ahead and use bottled for times’ sake because it really won’t make a difference here unless you’re picky about your Ranch), jarred salsa verde, fresh lime juice and fresh cilantro.
IMGP3692 I have always had an affinity for salsa verde. Always – especially on beef burritos for some reason, and poured on top of really good refried beans dipped with tortilla chips. Now that…THAT is perfection right there.

Make sure to taste the dipping sauce while your making it so you can add more of whatever suits you. You may want more lime juice or salsa verde, or maybe throw in a little more cilantro. Make it yours.

Here’s your printable –

Baked Mexican Street Fries with Cilantro Lime Salsa Verde Ranch

Baked Mexican Street Fries with Cilantro Lime Salsa Verde Ranch

Ingredients

    For the Fries
  • 1 tbsp seasoned salt
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tsp white sugar
  • 1 tsp all purpose flour
  • 3 lbs. Russet potatoes, washed and sliced into thin french fries
  • Olive oil
  • For the Dipping Sauce
  • 2 cups Ranch dressing
  • 1/2 cup salsa verde
  • 1 bunch fresh Cilantro
  • 1/2 lime, squeezed

Instructions

    For the Fries
  • Preheat oven to 450.
  • Combine the salt through flour and put in a sealed container.
  • Drizzle the fries with olive oil and 2 tbsp of seasoning, tossing with tongs to combine. Add more seasoning if needed.
  • Bake for 25-30 minutes, turning halfway through, until golden brown.
  • For the Dipping Sauce
  • Combine all ingredients in a food processor, adding more of each ingredient if needed as you taste.
http://www.dixiechikcooks.com/mexican-street-fries-with-cilantro-lime-salsa-verde-ranch/

Mexican Street Fries | Dixie Chik Cooks

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8 Comments:

  1. These fries and sauce looks incredible!

  2. Yum! I want a big plate of these!!
    Deanna recently posted..Peach Margarita Salsa

  3. Love the flavor twist on these fries, Shea…and that sauce!!
    Ann — The Fountain Avenue Kitchen recently posted..Easy Baked Refried Bean Dip  (or taco or burrito filling)

  4. Wow, these fries and ranch dip look tasty! I gotta have some.

  5. Once again, you’ve made a mess with the sauce. Aside from that, my goodness! This looks like a fun delicious appetizer! Muy bueno, Shea!

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