Delicious Carne Asada Fries You’ll Love Every Time

Prep Time: 30 minutes (plus 2 hours marinating time)
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Serving Size: 4 generous servings
Difficulty Level: Medium

 

If you’re craving the perfect combination of crispy fries, tender grilled steak, and melted cheese, you’ve come to the right place. Carne asada fries are the ultimate comfort food that brings together the best of Mexican and American cuisines into one irresistible dish.

This loaded fries recipe originated in San Diego, California, and has become a beloved staple across the Southwest. Whether you’re hosting a game day party, looking for a satisfying dinner, or simply want to treat yourself, these carne asada fries will hit the spot every single time.

 

 

 

What Makes Carne Asada Fries So Special?

Carne asada fries take ordinary French fries to an entirely new level. Imagine a mountain of golden, crispy fries topped with perfectly seasoned grilled steak, melted cheese, cool sour cream, fresh guacamole, and zesty pico de gallo. Every bite delivers a perfect balance of textures and flavors that will keep you coming back for more.

The secret to amazing carne asada fries lies in the quality of each component. From the marinated steak to the crispy fries, every element matters. This recipe will guide you through creating restaurant-quality carne asada fries right in your own kitchen.

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Ingredients for Carne Asada Fries

For the Carne Asada Marinade

• 1.5 pounds flank steak or skirt steak
• 1/3 cup fresh lime juice (about 3 limes)
• 1/4 cup orange juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)

For the Fries

• 2 pounds russet potatoes
• 3 tablespoons vegetable oil
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder

For the Toppings

• 2 cups shredded cheese (Mexican blend or cheddar)
• 1 cup sour cream
• 1 cup guacamole
• 1 cup pico de gallo or fresh salsa
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• Pickled jalapeños (optional)
• Hot sauce (optional)

 

 

How to Make Perfect Carne Asada Fries

Step 1: Marinate the Carne Asada

The marinade is where the magic begins. In a large bowl or resealable plastic bag, combine the lime juice, orange juice, olive oil, minced garlic, soy sauce, and Worcestershire sauce. Add the cumin, chili powder, smoked paprika, and black pepper. Stir in the fresh cilantro and jalapeño if using.

Place your steak in the marinade, making sure it’s completely covered. Seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 2 hours, but ideally 4 to 6 hours for maximum flavor. The citrus juices will tenderize the meat while infusing it with bold, zesty flavors.

Turn the steak occasionally to ensure even marinating. This step is crucial for achieving authentic carne asada fries with that signature tangy, savory taste.

Step 2: Prepare the Fries

While your steak marinates, you can prepare your fries. Wash and scrub the russet potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds extra texture and nutrients.

Cut the potatoes into 1/4-inch thick fries. Try to keep them uniform in size so they cook evenly. Place the cut fries in a large bowl of cold water and let them soak for 20 minutes. This removes excess starch and helps achieve crispier fries.

Drain the fries and pat them completely dry with paper towels or a clean kitchen towel. This step is essential for crispy results.

Step 3: Cook the Fries

Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.

Toss the dried fries with vegetable oil, sea salt, and garlic powder. Spread them in a single layer on the baking sheets, making sure they don’t overlap. Crowded fries will steam instead of crisp.

Bake for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy. For extra crispy carne asada fries, you can broil them for the last 2-3 minutes. Watch them carefully to prevent burning.

Alternatively, you can use frozen French fries to save time. Just follow the package directions and season as desired.

Step 4: Grill the Carne Asada

Remove the steak from the marinade and let any excess drip off. Discard the remaining marinade. Let the steak sit at room temperature for 15 minutes before grilling.

Heat your grill or grill pan over high heat. You want it very hot to get a nice char on the meat. Brush the grates with oil to prevent sticking.

Grill the steak for 4-6 minutes per side for medium-rare, or longer if you prefer it more well-done. Flank steak is best when cooked to medium-rare or medium to keep it tender and juicy.

Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. Then, slice the steak against the grain into thin strips. Cutting against the grain is key for tender bites.

Step 5: Assemble Your Carne Asada Fries

Now comes the fun part – building your loaded carne asada fries! You can serve them on individual plates or create one large platter for sharing.

Start with a generous layer of hot, crispy fries as your base. Arrange the sliced carne asada evenly over the fries. Sprinkle the shredded cheese generously over the hot steak and fries. The heat will help melt the cheese beautifully.

If you want extra melty cheese, place the assembled fries under the broiler for 1-2 minutes until the cheese bubbles and turns golden.

Step 6: Add the Finishing Touches

The toppings transform good carne asada fries into great ones. Dollop sour cream and guacamole over the cheese-covered fries. Spoon fresh pico de gallo across the top for a burst of freshness.

Garnish with chopped cilantro and sliced green onions. Add pickled jalapeños for extra heat and tang. Serve with hot sauce on the side for those who like it spicy.

Nutritional Information (Per Serving)

• Calories: 785
• Protein: 42g
• Carbohydrates: 58g
• Fat: 42g
• Saturated Fat: 15g
• Fiber: 7g
• Sodium: 1,240mg
• Sugar: 4g

 

 

 

 

Pro Tips for the Best Carne Asada Fries

Choose the Right Cut

Flank steak and skirt steak are the traditional choices for carne asada. Both cuts are flavorful and tender when marinated properly. Skirt steak has more marbling and is slightly more tender, while flank steak is leaner.

Don’t Skip the Marinade

The citrus-based marinade is essential for authentic carne asada fries. The acid tenderizes the meat while the spices create that signature flavor. Always marinate for at least 2 hours.

Make It Crispy

Nobody wants soggy fries! Make sure your potatoes are completely dry before baking. Use high heat and don’t overcrowd the pan. If using frozen fries, choose a thicker cut that can hold up under all the toppings.

Slice Against the Grain

Always cut your carne asada against the grain. This shortens the muscle fibers and makes each bite more tender. Look at the direction of the lines in the meat and cut perpendicular to them.

Customization Ideas

Make It Cheesy

Try different cheese combinations like pepper jack for heat, queso fresco for authenticity, or nacho cheese sauce for extra indulgence.

Add More Toppings

Consider adding black beans, corn, shredded lettuce, or Mexican crema. Some people love adding bacon bits or chorizo for even more flavor.

Adjust the Heat

Control the spice level by adjusting the jalapeños in the marinade and using mild or hot salsa. You can also add chipotle peppers in adobo for smoky heat.

Try Different Proteins

While traditional carne asada fries use beef, you can experiment with grilled chicken, carnitas, or even grilled shrimp for variation.

Serving Suggestions

Carne asada fries work perfectly as a main dish for lunch or dinner. They’re also incredible as a party appetizer or game day snack. Serve them immediately while the fries are still crispy and the cheese is melted.

Pair your carne asada fries with ice-cold Mexican beer, horchata, or fresh limeade. A simple side salad can help balance the richness of this loaded dish.

Storage and Reheating

While carne asada fries are best enjoyed fresh, you can store components separately. Keep the cooked steak in an airtight container in the refrigerator for up to 3 days. Leftover fries don’t reheat well, so it’s best to make them fresh each time.

To reheat the carne asada, warm it gently in a skillet over medium heat with a splash of beef broth to prevent drying out.

Why This Recipe Works

This carne asada fries recipe delivers restaurant-quality results at home. The marinade creates incredibly flavorful, tender beef. The homemade fries provide the perfect crispy base. The combination of toppings offers contrasting textures and temperatures that make every bite interesting.

The key is not rushing any step. Let the meat marinate properly, ensure your fries are crispy, and use fresh, quality toppings. When you take the time to do each component right, you’ll understand why carne asada fries have become such a beloved dish.

Final Thoughts

Making carne asada fries from scratch might seem like a project, but the results are absolutely worth it. This recipe gives you everything you need to create a dish that rivals your favorite Mexican restaurant.

The beauty of carne asada fries is that they’re endlessly customizable while remaining true to their California roots. Whether you stick to the classic recipe or add your own twist, you’re guaranteed a crowd-pleasing meal that satisfies every craving.

So fire up that grill, get your fries crispy, and prepare to enjoy the ultimate loaded fries experience. Your taste buds will thank you!