carne asada fries recipe
The Best carne asada fries recipe
What I love most about this recipe is how versatile it is. You can make it as hearty as you want with extra beans and rice, or keep it light with just the grilled beef and fresh veggies. My husband and I often serve it with a cold drink and some warm tortillas, and it’s always a hit. Plus, it’s not just delicious—it’s got some real health perks too. Lean beef provides protein and iron, while the fries (when made with whole grain or sweet potatoes) can be a better source of fiber and vitamins. It’s a way to enjoy comfort food without feeling guilty, and my kids have never complained about eating it. For special occasions, like birthdays or family get-togethers, it’s the kind of dish that feels special without needing fancy ingredients. And honestly? It’s just as good the day after, too.
Carne Asada with Crispy Fries
A flavorful Mexican-inspired dish featuring marinated grilled steak paired with golden, crispy fries. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs flank steak or skirt steak
- 1 cup lime juice (about 6-8 limes)
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- Fresh cilantro
- Diced red onion
- Sour cream
- Guacamole
- Salsa verde
👨🍳Directions
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1
Prep the Carne Asada: Cut the steak into 1-inch thick slices. In a bowl, combine lime juice, olive oil, garlic, cumin, smoked paprika, oregano, salt, black pepper, and chili powder. Marinate the steak for at least 2 hours or overnight in the refrigerator. -
2
Prep the Fries: Preheat oven to 425°F (220°C). Cut the potatoes into 1/2-inch thick sticks. Toss with olive oil, salt, garlic powder, smoked paprika, and black pepper until evenly coated. -
3
Bake the Fries: Spread the potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. -
4
Grill the Carne Asada: Heat a grill or grill pan to medium-high heat. Remove the steak from the marinade (reserve marinade) and grill for 3-4 minutes per side for medium-rare. Brush with reserved marinade and grill for another 1-2 minutes. Set aside. -
5
Serve: Arrange fries on a platter, top with carne asada slices, and garnish with fresh cilantro, diced red onion, sour cream, guacamole, and salsa verde.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Grill or grill pan
- Oven
- Baking sheet
- Mixing spoon
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of cayenne pepper to the carne asada marinade.
- Ensure your grill is hot enough to sear the steak quickly for a perfect medium-rare.
- Double the fries recipe for a crowd if needed.
- Let the carne asada rest for 5 minutes after grilling before slicing to retain juices.
Adaptations
- For a lighter option, bake the carne asada in the oven at 400°F (200°C) instead of grilling.
Watch Video Of How Carne Asada with Crispy Fries Works
❓ Frequently Asked Questions About Carne Asada with Crispy Fries
What is the best way to achieve a perfect caramelized crust on carne asada fries?
The perfect caramelized crust on carne asada fries comes from a few key steps. First, ensure your fries are cold and dry before frying—this helps them crisp up better. Heat your oil to 350°F (175°C) but not higher, as it can burn the exterior before cooking through. Fry the fries in batches for about 2–3 minutes each side to avoid overcrowding, which lowers the oil temperature. For extra crispiness, toss them in a mix of cornstarch and flour (1:1 ratio) before frying. Finally, let them drain on paper towels and finish with a sprinkle of salt while hot.
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Can I use frozen fries instead of fresh-cut fries for carne asada fries?
Yes, you can use frozen fries, but there are a few adjustments to make them work well. Thaw them completely in the fridge overnight before cooking to ensure even crispiness. Instead of cutting fresh fries, use a sharp knife to slice frozen fries into even sticks (about ½-inch thick) for uniform cooking. Heat the oil to 375°F (190°C) to speed up the frying process, and fry in batches for 2–3 minutes per side. Avoid overcrowding, as frozen fries can steam rather than crisp. Once done, drain on paper towels and season immediately.
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How do I ensure my carne asada meat stays juicy while frying the fries?
Keeping carne asada juicy requires proper preparation and handling. Start by letting the meat rest for 30 minutes after grilling to redistribute juices. Use a sharp knife to slice against the grain into thin, even strips—this helps retain moisture. For extra tenderness, marinate the meat in lime juice, garlic, and a touch of honey before grilling. After grilling, let it cool slightly before slicing, then refrigerate the slices until ready to use. Cook the fries separately to avoid absorbing excess oil, and serve immediately after frying to keep the meat warm and juicy.
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What’s the best oil to use for Carne Asada Fries, and how much should I use?
The best oils for frying carne asada fries are those with a high smoke point and neutral flavor: avocado oil, vegetable oil (like canola or peanut oil), or lard. Avocado oil is ideal because it’s rich and adds a subtle buttery taste, while lard gives a crispier texture. For a general guideline, use enough oil to submerge the fries—about 2–3 inches deep—so they cook evenly. Start with 1–2 cups of oil per batch, depending on fryer size. Monitor the temperature closely, and adjust as needed, aiming for 350–375°F (175–190°C).
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Can I make carne asada fries ahead of time and reheat them?
While you can prepare the fries ahead of time, reheating them properly is key to maintaining crispiness. If making fries in advance, fry them fresh and let them cool, then store them in an airtight container with parchment paper between layers. Reheat in a 375°F (190°C) oven for 10–15 minutes, flipping halfway, or in a large skillet with oil over medium heat for 3–4 minutes per side. Avoid microwaving, as it makes fries soggy. For carne asada, reheat the meat separately (grilled or pan-seared) to keep it juicy, then assemble just before serving.
