Carne Asada Fries
After spending 6 weeks in the Palm Springs area, many times we like to go down to San Diego and visit family and friends. From there, we slowly drive up, stopping along the way to see more friends in Dana Point, Los Angeles, San Francisco 🌉, Seattle, etc., until we cross the US-Canada border. Then we know our vacation is over.
During one of our trips 🚙 to San Diego, we came across a very nice dish. As it’s right next to the Mexican border, I thought it was a Mexican recipe until I was informed that it actually originated right in San Diego. It’s Carne Asada Fries!
This is an amazing meal which consists of marinated grilled beef 🐄 cut into small bite sized pieces and sprinkled over French fries before more toppings are added; cotija cheese, guacamole and sour cream. Although incredibly delicious, I decided to elevate this dish by adding my little touch.
My version of Carne Asada Fries is very similar. I used seasoned fries versus plain – why not, it’s more flavor! 🥰 -, Cheddar Cheese sauce instead of cotija cheese and definitely Pico de Gallo. The other ingredients are the same… beef, guacamole, and sour cream.
First, I marinated the beef which can be anything from round roast, flank or skirt steak. I normally buy 🛒 it pre-sliced at my grocery store in Bellingham. It’s convenient. On the other hand, slicing it after it’s grilled is fine too.
In my marinade, I use chipotle in adobo… a great ingredient that gives some serious flavor. I don’t scoop it straight from the can 🥫 because it’s not evenly mixed – it can be sauce without pepper or a big pepper without sauce giving an unbalanced result.
To have a precise measurement with uniform flavor, I purée the smoked, dried, rehydrated jalapeño chiles 🌶 along with the tangy sauce. It takes just a few seconds to do it. I have an episode showing you how including what to do with the leftovers so here’s the link… How to make Chipotle Purée & Chipotle Mayo
In my marinade, I also add a big handful of cilantro which is roughly ½ cup, brown sugar, lime juice and seasonings. I also add freshly squeezed orange juice 🍊. I’m convinced nobody used it but let me tell you that it adds a nice flavor to it.
When the slices are nicely coated with the marinade – that’s why I prefer the meat sliced prior to barbecuing so each is covered with it -, I place them in a large re-sealable plastic bag and transfer them to the fridge for at least 6 hours ⏰ but longer is better.
When it’s time to grill, because the meat is so thin, oiling the grates prevents the slices from sticking. If you’re using a regular steak and slice it after it’s grilled 🔥, you don’t need to do this step. It takes only 1 to 1:30 minutes to cook the sliced meat per side… don’t overdo it as it will get tough.
After resting for a few minutes ⏳ covered with foil, they’re cut into bite sized pieces. The meat has to rest longer if it’s regular beef, before being sliced against the grain and then cut into small pieces. Typically, this dish requires only a fork… nothing else!
For the fries 🍟, you can make them from scratch – here’s the link French Fries -, or buy them frozen. As mentioned above, I prefer using seasoned fries as they add more flavor. Indeed, you can find them at the store. Soon, I’ll be sharing my Seasoned French Fries recipe so stay tuned.
When it comes to the cheese 🧀, I opt for my Cheddar Cheese Sauce in lieu of cotija cheese. Because it’s melted, it goes further. I use this sauce when I make my Chili Cheese Fries, Pierogi Casserole, or simply drizzled over steamed vegetables. It’s easy to make and a must have.
For the rest of the toppings, I use Pico de Gallo and guacamole 🥑. There’s already a recipe on guac which is David’s Creamy Guacamole. Mine is the one I use in this application and it’s Classic Guacamole. There’s a slight difference between these two but you can use either one.
Carne Asada Fries is the ultimate “summer” comfort food! This is a satisfying meal that everyone will truly enjoy. The toppings can be prepped ahead so there’s less to do when it’s time to grill the meat. It’s a recipe loaded with mouthwatering yumminess 😋!
Bon Appétit! 🍽
Check out these other great comfort food recipes… 😀
– Cajun Poutine
– Michigan Hot Dogs
– Sweet Chili Chicken Bites
– Sombrero Pizza
– Hawaiian Teriyaki Burgers
– Mac and Cheese
– New England Lobster Rolls
and for even more comfort food recipes 🥰, click on this link… Recipe Category • Comfort Food
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Carne Asada Fries
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Ingredients
MARINADE
- 5 large cloves garlic
- 1 large jalapeño pepper, seeded and ribs removed
- 1/2 cup cilantro
- 2 tbsp. brown sugar
- 1 tbsp. chipotle in adobo, puréed tips & tricks
- 2 tbsp. freshly squeezed lime juice tips & tricks
- 1/2 tbsp. ground cumin
- 1/2 tsp. ground Himalayan pink salt
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 2 tbsp. canola oil, plus more to oil the grates
- 1/4 cup freshly squeezed orange juice tips & tricks
- 1 lb. beef round roast, flank or skirt steak
TOPPINGS
- 1 bag (1 lb. 10 oz.) frozen fries, cooked Footnote
- 2 1/2 cups cheddar cheese sauce see Recipe
- 1 cup Pico de Gallo see Recipe
- 4 big scoops guacamole
- 4 tbsp. sour cream or crema, or to taste
- 4 large lime wedges, for garnish
Directions
- To make the marinade… In the bowl of a food processor, add all the ingredients except the meat and process until blended.
- Place half meat slices in a large bowl and pour half marinade over; toss well to coat.
- Transfer the meat to a large re-sealable plastic bag; repeat with remaining meat slices and marinade.
- Transfer the bag to the fridge and marinate for 6 to 18 hours.
- Remove the bag from the fridge and bring the meat to room temperature, about 30 minutes.
- Meanwhile, turn the barbecue’s temperature to 450 - 500ºF and oil the grates. Place the meat on the grill and cook for 1 to 1:30 minutes per side – don’t overcook.
- Remove from the heat, loosely cover with foil and let the meat slices rest for 2 minutes before cutting them into bite sized pieces.
- To assemble the dish… Cover the bottom of a plate or bowl with cooked French fries and top with meat pieces. Drizzle on the cheese sauce, spoon on Pico de Gallo, add a big scoop of guacamole and finish with sour cream.
- Garnish with lime wedges and serve immediately.
Notes
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