Carne Asada Fries

I love it when a lightened up version of a recipe is even better than the original. This recipe for Carne Asada fries is a perfect example! Tender grilled steak infused with my favorite zingy citrus marinade is piled onto crispy baked fries topped with melted cheese, guacamole, pico de gallo and sour cream. 

These loaded fries are served in Mexican restaurants all over the Southwestern United States – they’re also very easy to make at home.. Filling and hearty, they make a great lunch or dinner, but you can also serve them as an appetizer for sharing at parties or on game day. Just adjust the recipe’s quantities according to the number of people, and the size of your appetites!

Ingredients You Need to Make Carne Asada Fries 

• Carne Asada: ½ recipe of grilled Carne Asada or Carne Asada in the oven
• Russet Potatoes: ideally 3 8-ounce potatoes of similar size
• Avocado Oil: or other high heat vegetable oil
• Kosher Salt
• Monterey Jack Cheese: or a mix of Jack and cheddar cheese

Optional Toppings

• Pico de Gallo
• Guacamole or Salsa Guacamole 
• Sour Cream
• Jalapeño: fresh slices
• Fresh Cilantro
• Cotija Cheese
• Lime Wedges

What sets this recipe apart.

There are a few things that set this recipe apart from others like it. First, my reader-favorite Carne Asada made with a bright medley of citrus juices (orange juice, lemon juice and lime juice) that tenderize the steak and perfectly complement the cilantro, garlic and cumin flavors.

Second, the fries are baked, not fried. With steak, melty cheese, and rich toppings, traditional french fries can make this dish overly heavy. Last, but not least, cheese that melts (like Monterey Jack cheese or a mix of Jack and cheddar). There’s something wonderfully satisfying about creamy, melted cheese on these fries (though you can add crumbled cotija as well for added flavor and texture). 

FAQ

Recipe Options

• If you’re too short on time to make baked fries from scratch, frozen french fries are a good alternative.
• You can make a fresh batch of grilled Carne Asada (or Carne Asada in the oven) for these fries, but they’re also a great way to enjoy leftover steak. Just reheat in a cast iron skillet (or other heavy skillet) until the outside has crispy edges and the inside is tender and hot.
• You have endless options when it comes toppings, but here are some of my favorites:
  • Cheese: An essential ingredient! I prefer Monterey Jack which is perfect for melting, or a combination of Jack with Cheddar. Though cotija cheese – a crumbly Mexican cow’s cheese which is similar to mild feta – is an option, I recommend sprinkling it on in addition to the melted cheese instead of using it alone (I know I’m breaking with tradition here!).
  • Homemade Guacamole: I love my friend Mary’s Salsa Guacamole recipe (a quick and easy blend of ripe avocados, pico de gallo, lime and salt) for its vibrant flavor.
  • Pico de gallo: So what is pico de gallo? It is essentially salsa made with raw, freshly chopped ingredients. It’s typically a combination of: tomatoes, onions, jalapeños, cilantro and lime juice. It’s bright, tangy, and as hot as you like it (just add more jalapeños).
  • Jalapeños: For spicy kick, add sliced, fresh jalapeños.
  • Sour Cream: To balance out the spice and add creamy texture, dollop on some sour cream!
  • Garnish: And finally, fresh cilantro and lime wedges for a squeeze of fresh lime juice to round out the flavors.

Make Ahead and Reheating Tips

• As you can imagine, making a platter of Carne Asada Fries hours ahead of serving will result in soggy fries and heavy melted cheese, so I don’t recommend reheating this dish once you’ve assembled it. However, each component can be made well in advance.
  1. Grill the Carne Asada or make it in the oven up to 4 days in advance.
  2. Pico de gallo can be stored in an airtight container in the refrigerator for 3 to 5 days.
  3. Make the guacamole 1 or 2 days in advance. To keep it from turning brown, transfer to a container and smooth out the top. Add a 1/2-inch layer of water to seal out air and secure lid to container or cover with plastic wrap and refrigerate. Carefully pour out water and stir guacamole before serving.
• I suggest baking the fries just before serving so they are hot and crisp.

Serve with:

• Pico de Gallo
• Salsa Guacamole
• Lime Crema or Chipotle Crema

Serve alongside any of these:

• Mexican Street Corn Salad
• Mexican Cauliflower Fried Rice
• Homemade Refried Beans
• Mexican Corn on the Cob

More ways to enjoy leftover carne asada:

• Carne Asada Nachos
• Carne Asada Burritos
• Carne Asada Quesadillas

How to Make Carne Asada Fries

Scrub and cut potatoes lengthwise into ¼-inch strips. Add strips to a bowl of hot water and let soak 10 minutes; drain and pat dry. Toss raw potato strips in a large bowl with avocado oil to coat. Arrange fries on baking sheet lined with parchment paper in a single layer and season with salt.

Bake in an oven preheated to 450˚F until bottoms are golden brown and crisp (15 to 20 minutes); carefully flip fries, again spreading into a single layer, and bake 5 minutes more. Sprinkle with shredded cheese and return to oven until cheese melts (2 to 3 minutes more).

While fries bake, warm and crisp bite size pieces of grilled or oven baked carne asada in hot oil in a skillet. Set aside.

Arrange fries on a serving platter and top with carne asada and desired toppings; serve immediately.