Loaded "Carne" Asada Fries + Cilantro Lime Crema
Loaded "Carne" Asada Fries + Cilantro Lime Crema
INGREDIENTS:
Fries:
-3 peeled Potatoes
-2 Tbsp Avocado Oil
-2 tsp Smoked Paprika
-1 tsp Salt
-1 clove minced Garlic
Toppings:
-6 oz. Ozo Mexican Plant Based Ground
-1 tsp Cumin
-1 tsp Chili Powder
-1 ½ Tbsp Salsa Fresca
-2 Tbsp Guacamole
-½ Jalapeño sliced
-½ cup Sharp Cheddar Cheese
Crema:
-¾ cup Plain Greek Yogurt
-1 ½ Limes Juiced
-¼ cup Cilantro leaves
[makes 3-4 servings]
INSTRUCTIONS:
Fries: Heat oven to 425 F. Slice peeled potatoes into ¼ inch thick slices and toss with Avocado Oil, Smoked Paprika, Salt and minced Garlic. Place them in a single layer on a baking tray lined with parchment paper. Cook them in the oven for 15 minutes, then flip them over. Finish baking for 10 minutes or until they reach your desired crispness. Turn off the oven and pull out the fries. Add the shredded cheese over the top and stick them back in the warm oven for a few minutes until the cheese has melted. Pull them out and set aside.
Crema: Combine Greek Yogurt, Lime juice and Cilantro leaves in a food processor or blender and pulse on a low speed until you have a smooth mixture.
Toppings: In a medium sized sauté pan add a splash of your preferred cooking oil and turn the burner on medium heat. Once the pan is warm add Ozo Mexican Ground, Cumin and Chili Powder. Cook over medium heat, breaking it apart into smaller pieces with a spatula. Cook for 5-7 minutes, continuing to move the ingredients around until Ozo Mexican Ground has a nice golden brown coloration on all sides. Add salt to taste. Once the Ozo Mexican Ground is cooked through, turn off the burner and set aside.
Plating: Take a large plate and start with a base of your cheesy fries. Pile on the cooked Ozo Mexican Ground, don’t be shy. Add the Salsa Fresca and Guacamole on top, then garnish with some sliced Jalapeño and a few Cilantro leaves. Drizzle your Crema on top and you are ready to dig in!
