Carne Asada Fries—just the name makes my mouth water, conjuring images of crispy golden fries piled high with succulent, juicy steak, and a cascade of colorful toppings. I stumbled upon this culinary masterpiece during a road trip through California—talk about a life-changing discovery!
Imagine the symphony of flavors: savory carne asada, creamy guacamole, melted cheese, and a fiery kick of jalapeños.
If you haven’t tried this yet, what are you waiting for?
Steps
- Begin by preparing the carne asada. Marinate the steak with orange juice, lime juice, soy sauce, cumin, chili powder, smoked paprika, garlic, and onion powder. Allow the steak to marinate for the recommended time to ensure it absorbs all the flavors.
- Prepare the Mexican street fries by tossing russet potatoes with cornstarch, olive oil, salt, pepper, garlic powder, ground cumin, and chipotle pepper. Bake them in the oven for 30 minutes until they are crispy on the outside and tender on the inside.
- Once the fries are done, sprinkle them with a Mexican cheese blend and return them to the oven or microwave until the cheese melts. Choose your preferred method based on the timing of your guests’ arrival.
- Grill the marinated carne asada until it reaches your desired level of doneness. Let the steak rest for about 10 minutes before chopping it into bite-sized pieces to ensure it stays juicy.
- Prepare the pico de gallo by mixing diced Roma tomatoes, onion, fresh cilantro, lime juice, and salt in a bowl. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Blend avocado, sour cream, mayonnaise, lime juice, and spices to make the avocado crema. Store it in the refrigerator until you’re ready to assemble the fries.
- Assemble the carne asada fries by layering the baked fries, melted cheese, chopped carne asada, pico de gallo, and avocado crema. Add any additional toppings you’d like and serve immediately.
Ingredients
- Carne Asada:
- Flank steak (quantity as desired)
- Marinade: Orange juice, lime juice, soy sauce, ground cumin, chili powder, smoked paprika, garlic powder, onion powder
- Mexican Street Fries:
- Russet potatoes
- Cornstarch
- Olive oil
- Salt
- Pepper
- Garlic powder
- Ground cumin
- Chipotle pepper
- Mexican Cheese Blend:
- Pre-shredded Mexican cheese blend or a mix of sharp cheddar and Monterey Jack cheese
- Avocado Crema:
- Ripe avocados
- Sour cream (or substitute with plain Greek yogurt)
- Mayonnaise (¼ cup)
- Fresh lime juice
- Pico de Gallo:
- Roma tomatoes (4, diced)
- Onion (? cup, diced)
- Fresh cilantro (¼ cup, chopped)
- Lime juice (1 tablespoon)
- Salt to taste
- Additional Toppings (optional):
- Guacamole (instead of avocado crema)
- Lime wedges
- Fresh cilantro
- Jalapeños (chopped fresh or pickled)
- Pickled onions
- Various salsas (restaurant salsa, salsa verde, black bean corn salsa, avocado salsa, charred corn salsa, mango salsa, pineapple salsa)
FAQ
- What are Carne Asada Fries?
- Can I prepare Carne Asada Fries in advance?
- How do I store and reheat leftover Carne Asada Fries?
- Can I freeze Carne Asada?
- What can I serve with Carne Asada Fries?
- based salads.
Tips
- Plan Ahead for Marination: The carne asada requires a flavorful marinade that needs time to work its magic. To ensure the steak is tender and bursting with flavor, plan to marinate it for no longer than 12 hours to prevent the meat from becoming mushy due to the acidic ingredients.
- Optimize Cheese Melting: For the best cheesy experience, consider broiling the cheese over the fries on a baking sheet. This method allows for even melting and browning. If guests are eating at different times, microwave individual portions to keep the fries freshly cheesy.
- Resting Time Matters: Allow the grilled carne asada to rest for about 10 minutes before chopping. This resting period helps the juices redistribute throughout the steak, ensuring each bite is juicy and flavorful.
- Let Pico de Gallo Meld: After mixing the pico de gallo ingredients, let it sit at room temperature for at least 30 minutes. This allows the flavors to meld together, enhancing the taste and softening the raw onion’s bite.
Equipment
- Blender – For making the avocado crema.
- Instant-read thermometer – To ensure the carne asada is cooked to the desired level of doneness.
- Non-stick skillet – Useful for reheating carne asada or other components.
- Baking sheet – For baking the fries and melting the cheese.
- Microwave-safe serving plates/bowls – For individual servings if you choose to melt the cheese in the microwave.
