Carne Asada Fries

Sometimes you just have a real craving for junk food, and if you are like me, that doesn’t equate to a bowl of potato chips. See, this past weekend I had this idea in my head that I wanted to make a batch of hand cut french fries, while on the other hand I had the idea of grilling out some carne asada and possibly making some tacos, and that’s when it knocked me in the face with the idea of making carne asada fries. Now if you have never had carne asada fries, well, watch out because these things are freaking amazing. Basically fries loaded with awesome carne asada, cheese, guacamole, and other toppings that you would desire. Almost like a nachos gone wild.

Carne Asada Fries

You are probably never going to see these on a Mexican restaurant’s menu, and typically will see these on menus throughout San Diego, but this is where you can make it all your own. I prefer using hand cut fries, but you can use frozen if you prefer to make the hand cut fries.

Let’s get started.

Ingredients for the Carne Asada:

  • 1 1/4 pound flank steak
  • 2 limes, juiced
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp cracked black pepper
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1/2 tsp Mexican oregano

Ingredients for the Carne Asada Fries:

  • 2 whole russet potatoes, cleaned and cut into match sticks
  • water
  • 3 cups of canola oil
  • 1 roma tomato, diced
  • 2 green onions, diced
  • 1 cup Monterey jack cheese
  • 1/2 cup shredded cheddar cheese
  • 2 serrano chilies, thinly sliced (optional)
  • 1 avocado, diced
  • 2 tbsp sour cream, (optional)
  • 1/2 cup fresh cilantro, chopped
  • limes, (optional)

You can get as creative as you desire on your toppings, however I think this was a great balance, and well, they rocked.

Start by combining your ingredients for the carne asada, and rub all over the meat. Place in a sealable bag, and let this marinate over night if you can, but at least 6 hours.

Soak the sliced potatoes in cold water for about 20 minutes, then drain, and place back in cold water again to remove a bunch of the starch. Drain again, then place on a lined baking sheet, and place in a preheated, 300 degree oven for 20 minutes, just to lightly cook them.

Heat your coals, and get that grill piping hot. During this time, take the meat out of the refrigerator, and let it come to room temperature as you are heating the grill. Once the grill is heated, place the meat on the grill, and cook for about 5 minutes per side, or to your desired doneness. Remove and place on a plate to let rest, about 20 minutes prior to slicing.

Heat the oil to about 350 degrees, then carefully add the potatoes, working in batches, and let them cook for about 4-5 minutes. Remove with a slotted spoon and place into a paper lined bowl. Repeat with the remaining (batches) of fries.

Once the first cooking of the fries is completed, bring the oil up to about 375 degrees. Add the fries, working in batches, back into the oil, and cook until golden brown. The result will be a crisp exterior with a nice and tender interior. Remove with the slotted spoon, and place back into a paper towel lined bowl. Season with salt and pepper. Repeat with remaining fries.

How to make carne asada fries

Slice the carne asada across the grain in thin slices, then chop into bite-sized chunks. Add the carne asada to the bowl of fries, along with the serrano chilies, green onions, and cheeses. Give a good toss, then place in a 300 degree oven in a baking dish, and cook until the cheese just begins to melt.

Remove, and top with the tomatoes, avocado, cilantro, and sour cream.

The end result is nothing short of amazing. The fries were perfect and when paired with the carne asada, and dipped into the sour cream or avocados, man, I’m just hungry thinking about them! Give these a shot. They are perfect game day grub, and will feed about 4, or two very hungry people. Enjoy!

Carne Asada Fries
Author: 
Recipe type: Main Courses
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Ingredients for the Carne Asada:
  • 1¼ pound flank steak
  • 2 limes, juiced
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp cracked black pepper
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • ½ tsp Mexican oregano
  • Ingredients for the Carne Asada Fries:
  • 2 whole russet potatoes, cleaned and cut into match sticks
  • water
  • 3 cups of canola oil
  • 1 roma tomato, diced
  • 2 green onions, diced
  • 1 cup Monterey jack cheese
  • ½ cup shredded cheddar cheese
  • 2 serrano chilies, thinly sliced (optional)
  • 1 avocado, diced
  • 2 tbsp sour cream, (optional)
  • ½ cup fresh cilantro, chopped
  • limes, (optional)
Instructions
  1. You can get as creative as you desire on your toppings, however I think this was a great balance, and well, they rocked.
  2. Start by combining your ingredients for the carne asada, and rub all over the meat. Place in a sealable bag, and let this marinate over night if you can, but at least 6 hours.
  3. Soak the sliced potatoes in cold water for about 20 minutes, then drain, and place back in cold water again to remove a bunch of the starch. Drain again, then place on a lined baking sheet, and place in a preheated, 300 degree oven for 20 minutes, just to lightly cook them.
  4. Heat your coals, and get that grill piping hot. During this time, take the meat out of the refrigerator, and let it come to room temperature as you are heating the grill. Once the grill is heated, place the meat on the grill, and cook for about 5 minutes per side, or to your desired doneness. Remove and place on a plate to let rest, about 20 minutes prior to slicing.
  5. Heat the oil to about 350 degrees, then carefully add the potatoes, working in batches, and let them cook for about 4-5 minutes. Remove with a slotted spoon and place into a paper lined bowl. Repeat with the remaining (batches) of fries.
  6. Once the first cooking of the fries is completed, bring the oil up to about 375 degrees. Add the fries, working in batches, back into the oil, and cook until golden brown. The result will be a crisp exterior with a nice and tender interior. Remove with the slotted spoon, and place back into a paper towel lined bowl. Season with salt and pepper. Repeat with remaining fries.
  7. Slice the carne asada across the grain in thin slices, then chop into bite-sized chunks. Add the carne asada to the bowl of fries, along with the serrano chilies, green onions, and cheeses. Give a good toss, then place in a 300 degree oven in a baking dish, and cook until the cheese just begins to melt.
  8. Remove, and top with the tomatoes, avocado, cilantro, and sour cream.
  9. The end result is nothing short of amazing. The fries were perfect and when paired with the carne asada, and dipped into the sour cream or avocados, man, I’m just hungry thinking about them! Give these a shot. They are perfect game day grub, and will feed about 4, or two very hungry people. Enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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