Carne asada fries feature juicy steak, spicy pico, and creamy guac. This dish has such an amazing combination of flavors and textures.
I love Tex-Mex food like tacos and street corn. These carne asada fries are another favorite. There are so many amazing flavors and textures are going on here. We have crispy fries, juicy steak, acidic pico, creamy guac, gooey cheese. My mouth is watering just writing this post!
Don’t be alarmed by the long ingredient list or instructions. Many ingredients are used in more than one component like onion, jalapeno, and cilantro. You can also take some shortcuts like frozen fries or store-bought guac.
Grab a fork and take an epic bite. You’ll be hooked!
What Are Carne Asada Fries?
Carne asada fries originated in either San Diego or the Southwest United States. Carne asada is a marinated and grilled meat that is often used in tacos. Carne Asada literally means grilled or broiled meat in Spanish. The cooked steak is then added to french fries, and topped with typical taco toppings like cheese, pico, and guac.
Ingredient Notes and Shopping Tips
- Russet Potatoes: I like using russet potatoes to make french fries. They have a high starch content and a low amount of moisture which leads to a crispy end product.
- Cornstarch: Don’t skip this ingredient it helps remove any remaining moisture from the fries.
- Flank Steak: A cheap (and lean) cut of steak that is also super flavorful! Skirt steak would also work well.
- Roma tomatoes: I like using this variety as they hold their shape well.
- Sweet Onion: You could also use red onion here.
- Jalapeno: To tame the spice remove the ribs and seeds. Learn in if you prefer a spicier dish.
- Lime Juice: Always use freshly squeezed if possible.
- Avocados: Look for avocados that give a little when you squeeze them, but that are not mushy.
- Cheese: Shred your own cheeses if possible. Preshreeded varieties contain cornstarch which doesn’t always melt well.
Fun Variations
- Use Chicken: Not a fan of red meat? Use taco-seasoned chicken breast instead. Or leave off the meat all together for a vegetarian treat.
- Semi-Homemade: Use store-bought french fries, guac, or pico to turn this dish into an easy weeknight meal.
- Spice It Up: Add an extra jalapeno, cayenne, and a generous drizzle of Cholula hot sauce. Not a spice fan? Cool off with sour cream instead.
- Mix Up the Cheese: Mozzarella or queso fresco would also be delicious. Or add Queso Blanco, or chile con queso.
- Serve steak and toppings in a taco,salad, or on nachos instead. It also makes a great tostado.
How To Make Carne Asada Fries
For the Fries
- Heat oven to 400 degrees F. In a large bowl, combine olive oil, cornstarch, salt, pepper, garlic powder, and cumin.
- Cut fries ~ ¼ inch thick.
- Add fries to spice mixture and toss.
- Bake for 15 minutes. Flip and bake for 15 more minutes.
For the Carne Asada
- In a small bowl, combine all ingredients. Pour into a Ziploc bag with steak. Marinate for 1-4 hours.
- Grill for 5-7 minutes per side. Let meat rest and cut against the grain.
For the Pico De Gallo
In a large bowl, combine all ingredients. Add lime juice and salt to taste.
For the Guacamole
In a large bowl, mash avocados. Add other ingredients including lime juice and salt to taste.
Make-Ahead Ideas
The fries are best made the day of. However, to speed up this recipe you can prep some of the components ahead of time:
- Marinate the steak: Marinate the steak up to 24 hours in advance.
- Make Pico: Chop the veggies and make the pico up to 2 days in advance. It gets better the longer it sets.
- Guacamole: Make up to a day in advance.
Leftovers
These fries are best enjoyed the day you make them. However, if you have leftovers you can store them in the fridge for 2-3 days.
To reheat: To crisp them up again heat at 425 on a baking sheet or pizza stone for 7-10 minutes.
Tips and Tricks
- Onion: Not a fan of raw onion? Soak in a bowl of cold water, or microwave for 1-2 minutes to reduce their pungency.
- Guacamole: Prevent it from turning brown by squeezing some lemon or lime juice over the top. Also, be sure to place plastic wrap on top of the guac itself, not just on the top of the bowl.
- Medium Rare: Don’t overcook your steak or it may dry out. I cook mine just until it reaches around 145 degrees.
- Rest: Also, always be sure to allow to rest before cutting to keep all those delicious juices instead.
- Against the Grain: Be sure to slice your steak against the grain (not parallel) to make it as tender as possible.
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Carne Asada Fries
Ingredients
For the French Fries
- 4 Russet Potatoes
- 2 tablespoons Olive Oil
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Pepper
- ½ teaspoon Cumin
For the Carne Asada
- 1 ½ Pounds Flank Steak
- ⅓ Cup Olive Oil
- 3 Limes Juiced
- ½ Cup Cilantro
- 4 Cloves Garlic Minced
- 1 teaspoon Cumin
- ½ teaspoon Chili Powder
- Salt/Pepper to taste
For the Pico De Gallo
- 5 Roma tomatoes Diced
- ½ Sweet Onion Diced
- ¼ Cup Cilantro Roughly Chopped
- 1 Jalapeno Pepper Seeded and Diced
- 2 teaspoons Lime Juice
- Salt to taste
For the Guacamole
- 3 Avocados
- ½ White Onion Diced
- 1 Clove Garlic Minced
- 1 Jalapeno Seeds Removed Diced
- 1 Lime Juiced
- Salt to taste
Putting It All together
- 1 Cup Cheddar Cheese Shredded
- ¼ Cup Cilantro Roughly torn
- Pickled Jalapenos
Instructions
For the Fries
- Preheat oven to 400 degrees F. Cut potatoes into fries, around ¼ of an inch thick.
- In a large bowl, combine olive oil, cornstarch, salt, pepper, garlic power, and cumin. Add fries, and toss to coat.
- Bake for 15 minutes per side. Flip and bake for 10 more minutes or until crispy.
For the Carne Asada
- In a small bowl, combine olive oil, lime juice, cilantro, garlic, cumin, chili powder, and salt/pepper.
- Pour into Ziploc baggie. Add steak and cook for 5-7 minutes per side on an outdoor grill.
- Allow meat to rest for 5 minutes, and then slice against the grain.
For the Pico De Gallo
- In a medium bowl, combine all ingredients. Adjust salt and lime juice to taste.
For the Guacamole
- In a large bowl, mash avocados. Add garlic, onion, and jalapeno. Add lime juice and salt to taste.
Putting It All together
- Add fries to cast iron or oven safe skillet. Sprinkle with cheese and bake for 5 minutes or until melted.
- Add a generous amount of steak, pico, and guac. Garnish with more cilantro and jalapeno if desired.
Notes
- Russet Potatoes: I like using russet potatoes to make french fries.
- Flank Steak: Skirt steak would also work well.
- Sweet Onion: You could also use red onion here.
- Jalapeno: To tame the spice remove the ribs and seeds. Learn in if you prefer a spicier dish.
- Lime Juice: Always use freshly squeezed if possible.
- Avocados: Look for avocados that give a little when you squeeze them, but that are not mushy.
- Cheese: Shred your own cheeses if possible. Preshreeded varieties contain cornstarch which doesn't always melt well.
- Onion: Not a fan of raw onion? Soak in a bowl of cold water, or microwave for 1-2 minutes to reduce their pungency.
- Guacamole: Prevent it from turning brown by squeezing some lemon or lime juice over the top. Also, be sure to place plastic wrap on top of the guac itself, not just on the top of the bowl.
- Medium Rare: Don't overcook your steak or it may dry out. I cook mine just until it reaches around 145 degrees.
- Rest: Also, always be sure to allow to rest before cutting to keep all those delicious juices instead.
- Against the Grain: Be sure to slice your steak against the grain (not parallel) to make it as tender as possible.
Nutrition
If you’re looking for a recipe that is certain to be tasty, you’re going to love this carne asada fries recipe. It’s a great weekend snack, and even a fun tailgating food!
What do you think of these Carne Asada Fries?
This was a party in my mouth! Crazy delicious!!
This was really amazing!! Packed full of amazing flavors!
Oh, my gosh, what an amazing way to top french fries! I ate these for lunch, then had the rest for dinner! Absolutely delicious!
I don’t think there is anything I’d rather be eating.
Delicious!!! So so good…
We love Asada marinade! What a flavourful combination of spices. All goodness on crispy fries! This is going to be a winner at my table this weekend. Thank you!