Mexican Salsa Fries

[Georgeanna Abson]

Firstpick your cooking method. I used the crockpot, but honestly cooking in the instant pot, or of course grilling, are equally easy and delicious. It all comes down to how much time you have, and or what your preferred cooking method is. So take your pick.

Next, simply combine all of the ingredients. Flank steak, garlic, lots of seasonings, plenty of lime, and a splash of beer. Toss everything together in the bowl of the crockpot and cook until the steak is easily able to shred.

This next step is key. Remove the steak from the sauce, let it rest a bit, then lightly shred it and place it under the broiler. Cooking the steak under the broiler allows the steak to have a chance to caramelize and even become a bit crispy on the edges.

The rest of the toppings are all up to you. I like to serve with chipotle salsa (my homemade recipe is in the HBH Super Simple Cookbook), lots of lettuce, cilantro, lime, jalapeos, and crumbled salty feta cheese.

The steak can be slow-cooked all day, then everyone can build their own tacos for dinner. Easy, fun, and all-around good. And of course, if you have the perfect grilling weather, you can grill the streak too. Perfect for the upcoming summer months!

I ended up using the instant pot. I did 8mins high pressure and about 12 mins natural release. Delicious! I did let the meat come to room temp about 20 mins with the rub applied and added a tad more beer!

The meat did seem like it was going to be tough and took a lot to shred it. But once I did , poured the juice over top of it and honey, then caramelize it. It was so perfect! Melts in your mouth! The flavors combined do wonders! Do not skip the fries, I almost did (was tired lol) but decided not to. They add the prefect crunch to the taco! I would pay money for these tacos. Another win

Calling all French fry lovers! These loaded Mexican street fries, heaped with vegan cheese, black beans, tomatoes, salsa, guacamole, and spices, will satisfy your spud craving in the most scrumptious way.

Nicole is a Canadian writer, editor and photographer. She is passionate about and specializes in developing wholesome, all-natural vegan recipes to inspire others to think differently about what they eat.

Here are the ingredients in my salsa recipe. The key things that add great flavour to salsa are cumin, cilantro/coriander, garlic, onion and jalapeo. I also like to add canned green chiles which adds terrific smokiness and small touch of heat (not much).

Make this all. the time. It is so quick and easy and uses ingredients I always have in the cupboard. It keeps well in the fridge.

Love your new cook book have bought multiple copies to give as gifts.

Thank you so much, for the reply! I ended up putting both the chargrilled capsicum and the chipotles in adobo in and it was amazing. I also made your pico de galo, guacamole, pork carnitas, Mexican shredded beef and Mexican rice. Everybody loved it. Thank you so much, for all the amazing recipes.

Thank you Nagi, this was a hit today. I made this salsa as part of your mexican feast. Very happy with how it turned out. Plenty of compliments from my guests. Thanks again, really love how you provide simple and easy to follow instructions. The videos provide a great visual.

I hear this often, especially out of the mouths of people from the United States who can't square their U.S. experience of Mexican food with the food in Mexico. The experience many people from the U.S. and Canada have when eating Mexican food in Mexico can be summed up in the following two assertions:

OK, you must be in the "real" Mexico - somewhere that doesn't cater to tourists from the U.S. and Canada (as an aside, I don't like the term "real" Mexico; it's all real, hermano - just different kinds of reality. But I'm using it here because it illustrates a point and I'm lazy). When you are in this part of Mexico, you won't find the typical fare served at U.S. "Mexican" restaurants like Chevy's, Albertos or El Torito (and do I even have to mention Taco Bell, Chipotle, and Qdoba?). A lot of what the U.S. calls Mexican food is a uniquely U.S. interpretation of a very small subset of Mexico's cuisine: tacos, enchiladas, burritos and the like.

So yeah, you're probably in a touristy area, and you're wondering why your taco doesn't have cheese on it. Or why the burrito isn't stuffed with 2 dozen different ingredients ("excuse me, my burrito seems to be missing French fries"). Or why you can't find flautas on the menu at all. Or why the chips are so thick and not very crunchy, and the salsa is in a bottle.

I'm just going to say it, so brace yourself: that stuff you're eating at Chevy's in downtown Los Angeles? That isn't Mexican food. Here's the deal: "Mexican" food in the U.S. falls into two categories (there are exceptions, btw - but I'm not going to get into things like the true Mexican food found in traditionally Mexican neighborhoods, like Pilsen in Chicago; or fine-dining establishments - these exceptions don't help my thesis, so I'm going to ignore them): California Mexican food, and Tex-Mex (i.e. Texas Mexican food). For its part, I give Texas major props for having the amazing foresight to disambiguate what they are serving by throwing that "Tex-" in there. Tex-Mex is obviously not Mexican food - it's a fusion of Texas and Mexico cuisine. Of course you're not going to go to Mexico and say "give me some of that Tex-Mex y'all are so famous for".

And California Mexican food? Come on, California - couldn't you have taken Texas' lead and called it Cal-Mex? It would have removed so much confusion, because just calling it "Mexican" and then exporting it to every state in the U.S. is the source of all the confusion over what people are eating north of the U.S.-Mexico border vs. south of it.

Couldn't be more American if you served it in a bald eagle's nest and topped it with apple pie. Chips and salsa is a U.S. invention, full stop. Restaurants in touristy places in Mexico serve it, because their tourist customers expect and demand it. And it tastes different because it is not a dish that Mexicans are accustomed to serving. Seriously, there are better things to do with tortillas than break them up into triangles and deep fry them. This is not saying, however, that I wouldn't eat a whole basket of them given half a chance.

Yeah, American. OK - real burritos probably originated in the Mexican border state of Chihuahua. But they are traditionally much smaller than their U.S. cousins - typically consisting of only one or two ingredients. But the burritos that U.S. diners are accustomed to pretty much only share a flour tortilla wrapping with their Mexican counterparts. Burritos in the U.S. tend to be of the "Mission" variety - gigantic rolled tubes invented in the Mission district of San Francisco. But these are no more Mexican than spaghetti.

That's a pun - get it? "Wrapping"? Like burritos are wrapped? Never mind. I'm still just upset about the cheese. Anyway, hopefully this gives you a tiny, sub-atomic particle sized bit of insight into why the food you order in Mexico doesn't conjure up the joys of dining at the local Del Taco in Wichita, Kansas. Not that the food at the local Del Taco is bad (except, it is) - it just isn't Mexican food.

I wish I was making this up, but there's a place here in central Mexico where I live that we tried out once because it's supposed to be great and they topped the food with cheese. Which might be forgivable except that it was that sliced Fake American Cheese, aka FAC. Needless to say, I do not like FAC, was not impressed and haven't gone back, but maybe they think that's just the ticket for tourists.

OK, you must be in the \\\"real\\\" Mexico - somewhere that doesn't cater to tourists from the U.S. and Canada (as an aside, I don't like the term \\\"real\\\" Mexico; it's all real, hermano - just different kinds of reality. But I'm using it here because it illustrates a point and I'm lazy). When you are in this part of Mexico, you won't find the typical fare served at U.S. \\\"Mexican\\\" restaurants like Chevy's, Albertos or El Torito (and do I even have to mention Taco Bell, Chipotle, and Qdoba?). A lot of what the U.S. calls Mexican food is a uniquely U.S. interpretation of a very small subset of Mexico's cuisine: tacos, enchiladas, burritos and the like.

So yeah, you're probably in a touristy area, and you're wondering why your taco doesn't have cheese on it. Or why the burrito isn't stuffed with 2 dozen different ingredients (\\\"excuse me, my burrito seems to be missing French fries\\\"). Or why you can't find flautas on the menu at all. Or why the chips are so thick and not very crunchy, and the salsa is in a bottle.

I'm just going to say it, so brace yourself: that stuff you're eating at Chevy's in downtown Los Angeles? That isn't Mexican food. Here's the deal: \\\"Mexican\\\" food in the U.S. falls into two categories (there are exceptions, btw - but I'm not going to get into things like the true Mexican food found in traditionally Mexican neighborhoods, like Pilsen in Chicago; or fine-dining establishments - these exceptions don't help my thesis, so I'm going to ignore them): California Mexican food, and Tex-Mex (i.e. Texas Mexican food). For its part, I give Texas major props for having the amazing foresight to disambiguate what they are serving by throwing that \\\"Tex-\\\" in there. Tex-Mex is obviously not Mexican food - it's a fusion of Texas and Mexico cuisine. Of course you're not going to go to Mexico and say \\\"give me some of that Tex-Mex y'all are so famous for\\\".

And California Mexican food? Come on, California - couldn't you have taken Texas' lead and called it Cal-Mex? It would have removed so much confusion, because just calling it \\\"Mexican\\\" and then exporting it to every state in the U.S. is the source of all the confusion over what people are eating north of the U.S.-Mexico border vs. south of it.

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