Carne Asada Fries
Ingredients
FOR THE CARNE ASADA:
2 whole Limes, Juiced
1 teaspoon Salt
½ teaspoons Paprika
½ teaspoons Cracked Black Pepper
2 Tablespoons Soy Sauce
1 teaspoon Garlic Powder
1 teaspoon Cumin Powder
½ teaspoons Mexican Oregano
1-¼ pound Flank Steak
FOR THE CARNE ASADA FRIES:
2 whole Russet Potatoes, Cleaned And Cut Into Match Sticks
3 cups Canola Oil
2 whole Serrano Chilies, Thinly Sliced (optional)
2 whole Green Onions, diced
1 cup Monterey Jack Cheese, Shredded
½ cups Shredded Cheddar Cheese
1 whole Roma Tomato, Diced
1 whole Avocado, diced
½ cups Fresh Cilantro, Chopped
2 Tablespoons Sour Cream (optional)
1 whole Lime, Cut Into Wedges (optional)
Preparation
You can get as creative as you desire on your toppings. I think this was a great balance, and well, they rocked.
Start by combining your ingredients for the carne asada and rub all over the meat. Place in a sealable bag and let this marinate overnight if you can, but at least 6 hours.
Soak the sliced potatoes in cold water for about 20 minutes, then drain, and place back in cold water again to remove a bunch of the starch. Drain again, then place on a lined baking sheet. Bake in a preheated 300ºF oven for 20 minutes, just to lightly cook them.
Heat your coals and get that grill piping hot. During this time, take the meat out of the refrigerator and let it come to room temperature as you are heating the grill. Once the grill is heated, place the meat on the grill,and cook for about 5 minutes per side, or to your desired doneness. Remove and place on a plate to let rest, about 20 minutes prior to slicing.
Heat the oil to about 350ºF then carefully add the potatoes, working in batches, and let them cook for about 4-5 minutes. Remove with a slotted spoon and place into a paper-lined bowl. Repeat with the remaining (batches) of fries.
Once the first cooking of the fries is completed, bring the oil up to about 375ºF. Add the fries, working in batches, back into the oil, and cook until golden brown. The result will be a crisp exterior with a nice and tender interior. Remove with the slotted spoon and place back into a paper towel-lined bowl. Season with salt and pepper. Repeat with remaining fries.
Slice the carne asada across the grain in thin slices, then chop into bite-sized chunks. Add the carne asada to the bowl of fries, along with the serrano chilies, green onions, and cheeses. Give it a good toss, then place in a 300ºF oven in a baking dish and cook until the cheese just begins to melt.
Remove, and top with the tomatoes, avocado, cilantro, sour cream, and lemon wedges.
The end result is nothing short of amazing. The fries were perfect, and when paired with the carne asada and dipped into the sour cream or avocados, man, I’m just hungry thinking about them! Give these a shot. They are perfect game day grub, and will feed about 4, or 2 very hungry people. Enjoy!
Ingredients
 |
| Carne Asada Fries |
FOR THE CARNE ASADA:
2 whole Limes, Juiced
1 teaspoon Salt
½ teaspoons Paprika
½ teaspoons Cracked Black Pepper
2 Tablespoons Soy Sauce
1 teaspoon Garlic Powder
1 teaspoon Cumin Powder
½ teaspoons Mexican Oregano
1-¼ pound Flank Steak
FOR THE CARNE ASADA FRIES:
2 whole Russet Potatoes, Cleaned And Cut Into Match Sticks
3 cups Canola Oil
2 whole Serrano Chilies, Thinly Sliced (optional)
2 whole Green Onions, diced
1 cup Monterey Jack Cheese, Shredded
½ cups Shredded Cheddar Cheese
1 whole Roma Tomato, Diced
1 whole Avocado, diced
½ cups Fresh Cilantro, Chopped
2 Tablespoons Sour Cream (optional)
1 whole Lime, Cut Into Wedges (optional)
Preparation
You can get as creative as you desire on your toppings. I think this was a great balance, and well, they rocked.
Start by combining your ingredients for the carne asada and rub all over the meat. Place in a sealable bag and let this marinate overnight if you can, but at least 6 hours.
Soak the sliced potatoes in cold water for about 20 minutes, then drain, and place back in cold water again to remove a bunch of the starch. Drain again, then place on a lined baking sheet. Bake in a preheated 300ºF oven for 20 minutes, just to lightly cook them.
Heat your coals and get that grill piping hot. During this time, take the meat out of the refrigerator and let it come to room temperature as you are heating the grill. Once the grill is heated, place the meat on the grill,and cook for about 5 minutes per side, or to your desired doneness. Remove and place on a plate to let rest, about 20 minutes prior to slicing.
Heat the oil to about 350ºF then carefully add the potatoes, working in batches, and let them cook for about 4-5 minutes. Remove with a slotted spoon and place into a paper-lined bowl. Repeat with the remaining (batches) of fries.
Once the first cooking of the fries is completed, bring the oil up to about 375ºF. Add the fries, working in batches, back into the oil, and cook until golden brown. The result will be a crisp exterior with a nice and tender interior. Remove with the slotted spoon and place back into a paper towel-lined bowl. Season with salt and pepper. Repeat with remaining fries.
Slice the carne asada across the grain in thin slices, then chop into bite-sized chunks. Add the carne asada to the bowl of fries, along with the serrano chilies, green onions, and cheeses. Give it a good toss, then place in a 300ºF oven in a baking dish and cook until the cheese just begins to melt.
Remove, and top with the tomatoes, avocado, cilantro, sour cream, and lemon wedges.
The end result is nothing short of amazing. The fries were perfect, and when paired with the carne asada and dipped into the sour cream or avocados, man, I’m just hungry thinking about them! Give these a shot. They are perfect game day grub, and will feed about 4, or 2 very hungry people. Enjoy!
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