Twist up your tailgate with this amazing full flavored Barbacoa Loaded Sweet Potato Fries topped off with homemade salsa and queso fresco!
Servings: 8
Prep Time: 20 minutesminutes
Cook Time: 5 hourshours5 minutesminutes
Total Time: 5 hourshours25 minutesminutes
Ingredients
For the Barbacoa:
28ouncecan of Hunt’s® diced tomatoes, undrained
1small diced onion
3clovesof minced garlic
3minced chipotle peppers in adobo sauce
2tablespoonsof ground cumin
2tablespoonsof dried oregano
Kosher salt and fresh cracked pepper to taste
3poundsboneless beef chuck roast
For the Salsa:
Two 14.5 ounce cans of Hunt’s® Fire Roasted Diced Tomatoes, undrained
½small diced sweet onion
juice of 1 lime
1small diced jalapeño
½cupof cilantro leaves and stems
Kosher salt and fresh cracked pepper to taste
For the Sweet Potato Fries:
3 20ouncebags of heated Alexia® Crinkle Cut Sweet Potato Fries
16ouncecan of Rosarita® Traditional refried beans, heated
2cupsof crumbled queso fresco
1cupof sliced green onions
1cupof fresh cilantro leaves
Instructions
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.
For the Salsa: Place all ingredients into a blender and pulse 4 to 6 times on high speed until slightly chunky. Keep cool.
To Assemble. Place the heated 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.