This post was developed as part of my participation in a campaign to try Alexia products by Collective Bias, Inc. and it’s advertiser. I received compensation to write this post … but, all opinions expressed are my own. #Springintoflavor #CollectiveBias
One of the things I love about my participation in campaigns promoting products is that it really challenges my creative juices. I guess it is a little like the show Chopped on the Food Network. That is, instead of starting from scratch with a recipe idea as I normally do, I have at least some given product. These Alexia products are made from all natural products so I was game to work up a recipe. I have always loved poutine when I have seen it on TV but I do not believe I have ever had the chance to eat it. I have always wanted to make it but it never made it into my kitchen until now. To make this recipe idea even better is that the sweet potato fries are chipotle seasoned and you know I love my Mexican spices. So I have taken the Canadian inspired recipe and flipped it, geographically speaking, from North of our border to the South of our border. So these Sweet Potato Poutine draw there inspiration from Canada but have the heat and spices from Mexico.
And you know I love to carry the theme all the way through my recipe. I used ground chuck to have a beef with enough fat to cook low and slow. I spiced it with salt, pepper, Lawry’s seasoned salt and, here it comes, Mexican chili powder. The beef was simmered for hours in a chicken and vegetable broth with the traditional mirepoix of celery, carrots and onions. If you want to learn more about Alexia products and recipe ideas check out their Facebook page.
Each of these components were so tasty. When my wife tasted the Spicy Chipotle fries, her first comment was “oh my”. These fries had good spice to them – not too much. The gravy was developed from the same pan that I cooked the beef in. After the beef was done, I took the beef and the vegetables out of the pan. I, then, strained the liquid and reserved it for later use. I created a roux with some melted butter and flour. Once the butter was absorbed by the flour, the reserved liquid was added back in a little at a time to create the very tasty gravy.
The dish was now ready to assemble. Begin by filling a baking dish with plenty of the fries. Top with the chunks of the beef. Top with the cheese and place in an oven to melt the cheese curds. Finish the dish off by topping with onion rings and as much gravy as you like.
- 1 1/2 pounds ground chuck steak
- 1 tablespoon canola oil
- 4 stalks celery
- 1/4 pound small carrots
- 1 large onion, quartered
- 2 cups chicken stock
- 1 cup vegetable stock
- 1 bag Alexia Spicy Chipotle Sweet Potato Fries
- 1 bag Alexia Sea Salt Sweet Potato Fries
- 1 bag Alexia Onion rings
- 1 tablespoon Mexican Chili Powder
- 2 tablespoons Lawry's Seasoned salt
- 1 tablespoon salt
- 1 tablespoon pepper
- 4 ounces cheese curds
- 2 tablespoons butter
- 2 tablespoons butter
- Begin heating the oil on medium high heat in a dutch oven.
- Spice the beef on both sides with salt, pepper, Lawry's and chili powder.
- Add the beef and sear on all sides. Remove the beef and set aside.
- Add the vegetables and mix well to pick up the flavors from the pan.
- After 1 minute, add the beef to the top of the vegetables. Add the stock.
- Cook for 3 plus hours.
- Follow the box instructions - preheat oven to 425 degrees.
- Cook the fries for approximately 30 minutes and the onion rings for 16 - 18 minutes.
- Remove the meat and vegetables from the dutch oven.
- Strain the liquid and reserve.
- Add the butter to the put on medium heat and melt.
- Once melted, add the flour and combine.
- Next, add the reserved liquid a cup at a time. Once absorbed, add another cup.
- In a baking dish, fill with Alexia Smoky Chipotle Fries.
- Add the meat. Top with a handful of the cheese curds.
- Pour a ladle full of the gravy over the whole dish.
- Place in a 325 degree oven and cook for approximately 5 minutes until the cheese curds melt.
- Serve and enjoy!
I stopped by my local Walmart store to find my Alexia products. To help you, I have shared below pictures highlighting the aisle you can find them in and the actual shelf location.
Sear the beef on high heat and spice well.
The veggies are added to pick up the good stuff on the bottom of the pan and to serve as a bed for the beef during the slow cooking process.
The beef is slow cooked in a broth of chicken and vegetable stock.
The final dish has all the components finished in the oven so the cheese curds get a good melt.