French fries loaded with fajita meat, cheese, beans, pico and more – Utilize your Beef Tallow Fries
- Difficulty (0 = Caveman, 5 = Thomas Keller): 2
- Serving size: 4
- Prep/cook time: 1 hour
- Meat temp: Medium well
- 6 yukon potatoes
- 3 cups beef tallow
- 2 lbs fajita meat
- 4 oz Mexican blend shredded cheese
- 1 cup pico de gallo salsa to garnish
- 1 cup refried beans
- 1 cup sour cream
- 1 cup of guacamole
- Slice the potatoes into fry sized wedges, place in cold, lightly salted water to cover and set in fridge.
- Reheat your refried beans by rehydrating with a few tablespoons of chicken broth and preheat oven to 350°F.
- Season the fajita meat with salt and pepper to your liking.
- Get a skillet hot and add the oil until smoking hot.
- Sear the beef for about 4 minutes per side, then place in the oven at 350°F for 10 minutes.
- Let the beef cool.
- Place 3 cups of beef tallow in a deep fryer or heavy pan. Let heat come to 375°F (use a thermometer)
- Carefully place the fries in the tallow, laying them away from you.
- The fries will become a dark golden color after about 10 minutes, be sure to keep an eye on the temperature and adjust accordingly.
- Pull the fries out of the oil and let them sit for 3 minutes to crisp up, then place them back into the oil for 3 more minutes and remove, laying onto paper towels to drain excess oil, then lightly salt.
- Arrange the fries on your plate, immediately topping with cheese so it begins to melt slightly.
- Top the fries with beans, sour cream, guacamole, extra cheese, pico.
- Slice your fajita meat and add to the top of your fries.
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!