Barbacoa Loaded Sweet Potato Fries

Every time I go to North Carolina I get sweet potato fries.  The state is literally booming with tons of delicious fresh produce, and sweet potatoes are one of’em.  I’ve missed that state a ton since traveling there so often, so it was time to rekindle my football moments and my sweet potatoes by loading them up with some delicious barbacoa beef!

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Making a homemade salsa from some fire roasted tomatoes to top off these loaded sweet potato fries makes it the perfect combo of sweet and heat!

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These are great to serve at your tailgate by adding them to individual bowls and served almost like a single serving poutine!

Barbacoa Loaded Sweet Potato Fries

The queso fresco, fresh cilantro and lime provide great balance to this dish that is literally loaded with flavor.

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Big pic below for pinning!

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Barbacoa Loaded Sweet Potato Fries
 
Twist up your tailgate with this amazing full flavored Barbacoa Loaded Sweet Potato Fries topped off with homemade salsa and queso fresco!
Ingredients
For the Barbacoa:
  • 28 ounce can of Hunt’s® diced tomatoes, undrained
  • 1 small diced onion
  • 3 cloves of minced garlic
  • 3 minced chipotle peppers in adobo sauce
  • 2 tablespoons of ground cumin
  • 2 tablespoons of dried oregano
  • Kosher salt and fresh cracked pepper to taste
  • 3 pounds boneless beef chuck roast
For the Salsa:
  • Two 14.5 ounce cans of Hunt’s® Fire Roasted Diced Tomatoes, undrained
  • ½ small diced sweet onion
  • juice of 1 lime
  • 1 small diced jalapeño
  • ½ cup of cilantro leaves and stems
  • Kosher salt and fresh cracked pepper to taste
For the Sweet Potato Fries:
  • 3 20 ounce bags of heated Alexia® Crinkle Cut Sweet Potato Fries
  • 16 ounce can of Rosarita® Traditional refried beans, heated
  • 2 cups of crumbled queso fresco
  • 1 cup of sliced green onions
  • 1 cup of fresh cilantro leaves
Instructions
  1. For the Barbacoa: Place all ingredients except for the beef into a slow cooker, mix. Next, add in the beef and turn it over once to coat, and then cook on high heat for 5 hours. Once cooked, pull apart using 2 forks until shredded while still in the slow cooker. Keep warm.
  2. For the Salsa: Place all ingredients into a blender and pulse 4 to 6 times on high speed until slightly chunky. Keep cool.
  3. To Assemble. Place the heated Alexia® Crinkle Cut Sweet Potato Fries on a shallow baking pan lined with parchment paper, or in 10 individual bowls lined with parchment paper and layer with fries, heated refried beans, shredded barbacoa beef, salsa, queso fresco, sliced green onions and cilantro.

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