Preheat your oven to 400°F and line a large baking sheet with parchment paper.

Cut the washed potatoes into fries and place them on the parchment. Drizzle with oil and season with garlic powder, cumin, chili powder, and salt. Toss to ensure all fries are evenly coated.

Spread the fries in a single layer on the baking sheet and bake until crisp, about 30 minutes.

In a small bowl, whisk together lime juice, tahini, hot sauce, oil, cumin, salt, and adobo sauce. Gradually add water until you reach your desired consistency. This aioli can be stored in the fridge for up to 7 days.

As the fries cook, prepare your toppings: chop cilantro, slice jalapenos, shred cabbage, and mash the avocado.

With 10 minutes left on the oven timer, warm oil in a large skillet over medium heat. Add the beef barbacoa to the skillet, allowing it to cook for 3 minutes before flipping and cooking for an additional 3 minutes to warm through and create a slight crust.

Once the fries are done, remove them from the oven and top with the warm beef barbacoa, pico de gallo, mashed avocado, jalapeno, cilantro, and shredded cabbage.

Generously drizzle with the chipotle aioli, place in the middle of the table, and let everyone dig in!