Carne Asada Fries – at Home

by Pamela

carne asada fries, carne asada recipe, snack recipe, tailgating recipe

Canada’s got poutine and we’ve got chili cheese fries, but now there’s something even better than both of those things – carne asada fries. You’ve seen them at some restaurants and on food trucks, now make this multi-layered treat at home.

The carne asada fries story supposedly began in San Diego. I say supposedly, because who really knows where most food trends start. Oh, we all know where those nasty cake pops things started…but that’s a story for another day.

Carne asada fries, if you’re not familiar with them, are pretty much exactly what they sound like. It’s a heaping pile of fries buried under chopped carne asada, tomatoes, onions, guacamole, sour cream and sometimes cheese. Sounds like a little slice of heaven, no? It is. You’ve also got a big decision to make when eating this dish – fork or fingers? These are the decisions grown ups have to make.

Carne Asada Fries are the perfect gameday snack.

I like making my carne asada fries at home because I’ve got a carne asada recipe I really like, but it’s also nice being able to make a mess of yourself and not be seen by others while you’re doing it. Plus, cleaning myself up afterwards is a whole lot easier at home.

The other thing I like about making this at home is that I can make my own delicious homemade french fries for the base. Of course you could use frozen one’s (cooked first) from the grocery store or go full on lazy and buy a big container of fries from your favorite takeout place and save some time.

When I make this recipe, I usually make a gigantic batch and serve it out on a big half sheet pan. That way everyone can just grab a plate and help themselves to whatever they want. Some people like lots of fries, some people like more of the toppings. But I also make it for just Craig and I too. But even then, I make it up on a big plate and serve ourselves from that. It just makes life simpler.

Replace that boring 7 layer dip with exciting carne asada fries

These carne asada fries will get you some major props from friends and/or significant others. They make a great tailgate food or just a kind of lazy day indulgence for when you’re hanging around the house in your sweatpants kinda day.

Carne Asada Fries - at Home
 
Prep time
Cook time
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Carne Asada fries, the more mature cousin of chili cheese fries. Fries piled high with asada meat, tomatoes, guac and sour cream. What's not to love?
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 2
Ingredients
  • French Fries
  • Tomatoes
  • Green Onions
  • Guacamole
  • Sour Cream
  • Cheese (optional)
  • Salsa (optional)
  • Carne Asada (about ¾ of a pound per person)
  • Carne Asada Recipe
  • 1½ Pounds Flank Steak
  • 3 Garlic Cloves
  • 1 Medium Red Onion (quartered)
  • 1 Handful Cilantro
  • Salt
  • Pepper
  • ¼ Cup Lime Juice
  • ¼ Cup Lemon Juice
  • ¼ Cup Orange Juice
  • 1 12 Ounce Can Mexican Beer (I used Modelo)
Instructions
  1. Carne Asada Recipe
  2. Place flank steak in a large zip top bag or non-reactive (not metal) dish.
  3. Drop the garlic, onion,cilantro, salt, pepper, lime juice, lemon juice and orange juice into a blender and buzz until everything is liquified then add beer and stir.
  4. Pour the marinade into the bag, with the meat. Remove as much air as possible from the bag, seal it, then drop it into the refrigerator for at least 1 hour (can marinate up 4 hours - don't go longer or the meat will get mushy).
  5. Pre-heat your grill to at least 500 degrees Fahrenheit.
  6. Remove the meat from the marinade and drop it on the grill.
  7. Cook meat for 4-5 minutes per side for medium rare (don't cook flank steak too long or it will turn into shoe leather). You want the meat a bit pink inside.
  8. Let the meat rest for 10 minutes then chop it into bite size pieces.
  9. Assembly of the Carne Asada Fries
  10. Place the french fries on the bottom and then top with the meat, cheese (f you're using it), tomatoes, onions, guacamole and top with sour cream. Serve with limes on the side.

 

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5 comments

Thalia @ butter and brioche October 5, 2014 at 7:45 pm

I have never tried/made fries like these before! Definitely a delicious recipe that I am tempted to recreate.. looks SO good.

Pamela October 6, 2014 at 6:52 am

Thanks Thalia! You definitely want to make this one. It’s a crowd pleaser for sure.

Maureen | Orgasmic Chef October 4, 2014 at 3:38 pm

Who cares where it started. I want it to end on my plate (or sheet pan).

I can’t imagine eating this in public though. I’d be covered in food bits – well, maybe only my chin and shelf but that’s enough.

Brilliant dish.

Pamela October 5, 2014 at 6:40 am

Thanks Maureen! But getting remnants on the shelf is perfect for a snack later. 😉 (I have the same problem)

Mom October 4, 2014 at 7:54 am

The fries sound great. Your Dad had Poutine in Canada and like it. Time to try this.

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