Crispy hand-cut fries / grilled carne asada / queso / ancho crema / pico de gallo / avocado salsa / cilantro.

Mise en Place — Ingredients

• ☐ 300 g hand-cut fries
• ☐ 150 g grilled carne asada, chopped
• ☐ 60 g queso sauce
• ☐ Ancho crema
• ☐ Pico de gallo
• ☐ Avocado salsa
• ☐ Cilantro

Tools

• ☐ Fryer 165°C then 190°C
• ☐ Spider
• ☐ Sheet tray
• ☐ Squeeze bottles

Method

1. Blanch. Fry potatoes at 165°C for 4 minutes. Drain. Cool fully.
2. Crisp. Second fry at 190°C until deep gold and shatter-crisp.
3. Salt. Salt the second they leave the oil. Salt later = no stick.
4. Layer. Hot fries in basket. Queso first so it grips.
5. Top. Carne asada, pico, avocado salsa, crema zigzag.
6. Send. Cilantro shower. Run to the pass.