No need to travel all the way to San Diego for this local specialty - making carne asada fries at home is really easy and just as delicious.
If you haven't had the dish before, it's basically a big heap of steak nachos but with french fries instead of chips. Talk about a perfect game-day meal.
It's typically topped with crema or sour cream, pico de gallo and guacamole but making it at home also means you can customize to your taste.
And the same applies to the carne asada itself. Traditionally, it is made with skirt steak, but flank steak, flap steak, or tri-tip works just as well depending on your favorite and what you can find. Whatever you choose, just make sure to marinade it for at least 4 hours and preferably overnight. The longer it sits, the more tender your final product will be.
Carne Asada Fries
- 1/4 cup olive oil
- 1 cup red wine vinegar (malt or apple cider also work)
- 1/3 cup lime juice
- 1/3 cup orange juice
- 2 Tbsp garlic, peeled and minced
- 1 bunch cilantro, chopped
- 1 Tbsp white pepper
- 1 1/2 Tbsp salt
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp oregano
- 1/4 tsp ground cloves
- 1 orange, sliced
- 2-3 lb steak (skirt, flap, flank, tri-tip, etc)
- 1 pkg frozen french fries (or make your own!)
- chopped carne asada (above)
- 2 cups shredded Mexican-blend cheese
- Toppings of your choice: pico de gallo, crema, guacamole, etc.
- Place all marinade ingredients except slice orange in a bowl and whisk. Add sliced orange.
- Put steak in a large zip lock bag. Pour marinade over steak. Close bag and squish marinade around to make sure the meat is evenly coated.
- Let marinade for 4-48 hours (preferably overnight)
- Grill steak over medium-high heat until it is medium-rare. Slice thinly against the grain, then chop into bite-sized pieces.
- Place cooked fries in an oven-safe pan or dish. Top with cooked carne asada and cheese.
- Broil for a few minutes until cheese is melted.
- Top with crema, pico de gallo and guacamole. Or whatever toppings you like!
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