Tijuana Street Fries

Ingredients:
Spice Mix:
1 Tblsp. smoked paprika
1/2 Tblsp. cumin
2 tsp. chili powder
1 1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 1/2 tsp. salt and pepper

Pork:
3-4 pounds pork roast
4 Tblsp. vegetable oil
1/2 cup tequila
1 1/2 cups water
1 Tblsp. honey
8 Tblsp. vegetable oil (reserved for final steps)

Fried corn:
1 can Mexican roasted corn, drained
1/2 stick butter

Slaw:
2 cups coleslaw mix
3 Tblsp. black beans
1 Tblsp. green chiles, chopped
4 Tblsp. fried corn (see recipe below)
1/2 cup mayonnaise
1/4 cup sour cream
Diced jalapeños, to taste
Tajín, to taste
Freshly-squeezed lime juice, to taste

Salsa:
Equal parts:
  Medium heat verde salsa
  Fire roasted tomatoes
  Green chiles
  1 Tblsp. garlic

Queso:
1 1/2 cups freshly grated pepper jack cheese
6 Tblsp. milk
4 Tblsp. sour cream
3 oz. cream cheese

Fries:
6 servings frozen French fries, straight cut
Vegetable oil for frying

Additional toppings:
Sour cream
Diced onions
Guacamole or avocado chunks
Shredded cheese


Preparation:
1. Mix spice mix and set aside.

2. Dry pork roast and pat 1/3 of spice mix onto outside of roast.

3. Heat vegetable oil in cast iron skillet. Once hot, add pork and sear roast on all sides until golden brown (about 2 minutes per side).

4. Mix liquids (tequila, water, honey) together and put into crock pot. Add pork and cook on medium-low for 8-10 hours.

5. Heat butter in cast iron skillet, then add Mexican corn. Fry corn until about 1/3 of the kernels are crispy brown. Remove from skillet. About half of the corn will be used for the slaw; reserve the remainder for topping the fries.

6. Mix all slaw ingredients together and refrigerate for several hours.

7. Put salsa ingredients into food processor or blender, then blend until smooth. Refrigerate until ready to serve.

8. Put queso ingredients in saucepan on low heat. Stirring frequently, melt cheese and mix ingredients together until smooth. Adjust with additional sour cream and milk to taste.

9. When pork is tender, remove from crock pot and discard juices.

10. Using two forks, shred pork.

11. Heat 8 Tblsp. vegetable oil in cast iron skillet until hot. Add shredded pork and remaining 2/3 of the spice mix and stir. Cook pork until about 1/3 of the pork is slightly crispy. If pork is too dry, add more vegetable oil. Can finish in oven, if desired, while frying French fries. Otherwise, keep hot by putting a lid on the pork or placing in a low-heat warming drawer or oven.

12. Fry the French fries and lightly salt them.

13. To serve, place serving of French fries into bowl or large plate. Drizzle them with a little bit of the queso. Top with slaw, salsa, and any other toppings desired.