Can’t decide between poutine and burritos? These Quebec-Mex burritos—stuffed with gravy-smothered beef and mushrooms, stretchy cheese curds and fries—are the best of both worlds. They’re easy enough for a weeknight, but trendy and delicious enough to impress any food-savvy dinner party guest. If you like, prepare the beef filling the day before. Assembly will only take you a few minutes.
Beef mixture: in a bowl, pour boiling water over dried mushrooms; set aside.
In Dutch oven or heavy-bottomed saucepan, heat 2 Tbsp of the oil over medium-high heat; cook ground beef, breaking up with spoon, until no longer pink, about 5 minutes. Add onions, stirring occasionally, until softened, about 3 minutes. Add mushrooms; cook, stirring, until tender, about 5 minutes Stir in garlic, salt and pepper; cook, stirring for 1 minute.
Sprinkle flour over mixture in pan; cook, stirring for 2 minutes. Stir in thyme, soaked mushrooms and soaking liquid, and broth.
Bring to boil; reduce heat, cover and simmer until thickened, about 3 minutes. Stir in mustard and Worcestershire sauce; set aside. (Tip: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month. Reheat before continuing.)
Meanwhile, prepare fries according to package directions; keep warm.
Lay tortillas on work surface. On each tortilla, arrange a handful of the fries along centre. Top with ½ cup of the beef mixture; sprinkle cheese curds evenly over top. Roll up, tucking in ends. Arrange, seam side down on greased rimmed baking sheet. Brush tops of burritos lightly with remaining oil.
Bake burritos in 400°F (200°C) oven until hot and light golden, about 10 minutes. To serve, cut each burrito in half and arrange on a bed of the remaining fries.