Best Ever Carne Asada Fries Recipe (Restaurant Style at Home!)
Get ready to whip up something truly epic! This recipe brings all those amazing flavors together in one glorious dish, perfect for sharing (or not!). It might look like a lot of components, but it's totally doable and incredibly rewarding, letting you recreate those loaded, messy, utterly delicious Carne Asada Fries you get at your favorite taco shop right in your own kitchen.
Equipment
- Large bowl
- zip-top bag
- Skillet Large
- Grill Pan
- Outdoor grill
- Cutting board
- Platter Large
- Baking Sheet
- bowls For toppings
Ingredients
Marinade
- 0.5 cup orange juice Adds a little sweetness and helps tenderize the meat.
- 0.5 cup soy sauce For that salty, umami depth.
- 0.25 cup lemon juice More acidity to tenderize and brighten flavor.
- 0.25 cup olive oil Helps carry the flavors and keeps the meat moist.
- 2 tablespoons lime juice Adds that essential zesty, citrusy kick that's key to authentic carne asada.
- 2 cloves garlic pressed or diced
- 1 teaspoon chili powder Brings a gentle warmth.
- 1 teaspoon ground cumin Essential earthy, warm spice.
- 1 teaspoon paprika For color and a little subtle flavor.
- 1 teaspoon dried oregano Adds a classic Mexican herb note.
- 1 teaspoon black pepper Simple seasoning goodness.
- 0.25 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper (optional): For a smoky, spicier kick. Adjust to your liking!
- 0.5 bunch fresh cilantro chopped (about 3/4 - 1 cup very loosely packed). Don't skip this! Fresh cilantro is crucial for that bright, authentic taste.
Meat
- 1.5 pounds skirt, flank, or flap steak These cuts are perfect for grilling or searing quickly and slicing against the grain. Skirt and flap tend to be the most traditional for carne asada. Use 1 1/2 to 2 pounds.
Carne Asada Fries Assembly
- 1 bag frozen fries 28-ounce bag. Your base! Use crinkle cut, shoestring, or steak fries – whatever you love. Cook them according to package directions until crispy.
- 1 cup shredded cheese 1 to 2 cups. A good melting cheese like Monterey Jack, cheddar, or a Mexican blend works best. Use as much (or as little!) as your heart desires.
- 1 cup pico de gallo Fresh and vibrant! You can buy pre-made or easily whip up your own with diced tomatoes, onion, jalapeño, cilantro, and lime juice.
- 0.5 cup sour cream For creamy, cool contrast.
- 0.5 cup guacamole Another cool, creamy essential. Homemade is amazing, but good store-bought works too!
- Chopped cilantro optional for topping. A little extra green freshness never hurts.
- 1 jalapeno sliced (optional for topping). For those who like extra heat!
Instructions
- Marinate the Meat: In a large bowl or a zip-top bag, whisk together all the marinade ingredients: orange juice, soy sauce, lemon juice, olive oil, lime juice, pressed garlic, chili powder, cumin, paprika, oregano, black pepper, chipotle (if using), and chopped cilantro. Place the skirt/flank/flap steak in the marinade, making sure it's fully coated. Push out as much air as possible if using a bag. Pop it in the fridge to marinate for at least 2 hours, but ideally 4-8 hours for maximum flavor. I wouldn't go much longer than 8 hours, as the acidity can start to break down the meat too much.
- Prep Your Toppings: While the meat is marinating, get your toppings ready. Shred your cheese (if not already shredded), make or buy your pico de gallo, and get your sour cream and guacamole scooped into bowls. If you're using extra cilantro or jalapeño slices for garnish, chop/slice those now. This makes assembly a breeze!
- Cook the Fries: About 20-30 minutes before you're ready to assemble, cook your frozen fries according to the package directions. You want them nice and crispy! You can bake them in the oven, use an air fryer, or even deep fry them. Season them lightly with salt after cooking.
- Cook the Carne Asada: Remove the steak from the marinade (discard the used marinade). Pat the steak dry with paper towels – this helps get a good sear. Heat a large skillet, grill pan, or outdoor grill over medium-high heat. Add a little oil if needed, especially if using a pan. Cook the steak for about 3-6 minutes per side, depending on thickness and how you like it done. Skirt and flank cook quickly! You're looking for a beautiful brown crust. I usually aim for medium-rare to medium for the most tender results.
- Rest and Slice the Meat: This step is CRUCIAL for juicy steak! Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. While it's resting, gather your crispy fries.
- Slice the Meat Against the Grain: After resting, slice the steak thinly AGAINST the grain. This breaks up those tough muscle fibers and makes every bite tender and easy to chew.
- Assemble the Fries: Spread the hot, crispy fries out on a large platter, baking sheet, or individual plates. Sprinkle the shredded cheese generously over the hot fries so it starts to melt.
- Load 'Em Up!: Pile the sliced carne asada over the cheesy fries. Dollop or drizzle the sour cream and guacamole over the steak. Spoon the fresh pico de gallo over everything. Finish with a sprinkle of fresh cilantro and jalapeño slices if you like.
- Serve Immediately: These are best enjoyed right away while everything is hot and melty!
Notes
Why You'll Love This Recipe:
* Fast-ish! Okay, the marinating takes a little time, but the actual cooking and assembly are super speedy, especially if you prep toppings ahead. Dinner on the table quick!
* Seriously Easy! No fancy techniques here. Just simple steps to seriously delicious results.
* Party Ready & Giftable (Kind Of!) While you probably won't gift a whole platter, knowing this recipe makes you the hero of any potluck or casual get-together.
* Major Crowd-Pleaser! Who doesn't love crispy fries smothered in goodness? This dish is guaranteed to disappear fast. Substitutions & Additions:
* Meat Swaps: While skirt, flank, or flap are traditional, you could use sirloin steak, or even chicken thighs cut into pieces, just adjust cooking time.
* Cheese Please: Not a fan of the classic blend? Try sharp cheddar, pepper jack, or even a sprinkle of cotija cheese for a salty kick.
* Extra Toppings: Get creative! Add pickled red onions, corn salsa, black beans, pickled jalapeños, or your favorite hot sauce.
* Make it Dairy-Free: Use your favorite dairy-free shredded cheese, vegan sour cream, and skip the cheese/sour cream or find good alternatives.
* Spice it Up: Increase the chipotle, add a pinch of cayenne to the marinade, or drizzle with a spicy crema instead of plain sour cream. Tips for Success:
* Don't Skimp on Marinating Time: At least 2 hours is good, but those longer 4-8 hours really let the flavor penetrate the meat.
* Pat the Meat Dry: Wet meat steams instead of searing. Drying it before cooking helps you get that delicious brown crust.
* Don't Overcrowd the Pan/Grill: Cook the steak in batches if necessary to ensure a good sear. Crowding lowers the temperature and leads to steaming.
* REST THE MEAT! I can't stress this enough. Letting the steak rest keeps all those juicy flavors inside instead of running out onto the cutting board.
* Slice Against the Grain: Look closely at the muscle fibers and slice perpendicular to them for tender bites.
* Prep Ahead: The marinade can be made ahead, the pico de gallo and guacamole can be made earlier in the day, and the cheese can be shredded. This makes assembly super fast! How to Store It:
* Okay, let's be real – leftover Carne Asada Fries aren't quite the same as fresh. The fries can get a little soggy.
* Best Option: Store Components Separately. If you think you'll have leftovers, it's best to store the cooked meat, cooked fries, cheese, and wet toppings (pico, sour cream, guac) in separate airtight containers in the fridge.
* Reheating: Reheat the meat gently (microwave or a quick pan-sear), crisp up the fries again (air fryer or oven are best for this), and then reassemble with your fresh toppings.
* Assembled Leftovers: If you do have assembled leftovers, store them in an airtight container in the fridge for 1-2 days. Reheating can be tricky; the microwave is fastest but will result in soft fries. FAQs:
* Q: Can I make this with chicken?
A: Absolutely! Chicken thighs work wonderfully with this marinade. Adjust cooking time as needed.
* Q: What kind of fries are best?
A: It's totally personal preference! Crinkle cut holds up well to toppings, but classic shoestring or even waffle fries are also delicious.
* Q: Can I grill the steak instead of pan-searing?
A: Yes, please do! Grilling adds amazing smoky flavor and is a traditional way to cook carne asada. Just make sure your grill is hot.
* Q: Is the chipotle necessary?
A: Nope! It adds a smoky depth and a little heat, but the marinade is still fantastic without it if you prefer to omit it.
* Fast-ish! Okay, the marinating takes a little time, but the actual cooking and assembly are super speedy, especially if you prep toppings ahead. Dinner on the table quick!
* Seriously Easy! No fancy techniques here. Just simple steps to seriously delicious results.
* Party Ready & Giftable (Kind Of!) While you probably won't gift a whole platter, knowing this recipe makes you the hero of any potluck or casual get-together.
* Major Crowd-Pleaser! Who doesn't love crispy fries smothered in goodness? This dish is guaranteed to disappear fast. Substitutions & Additions:
* Meat Swaps: While skirt, flank, or flap are traditional, you could use sirloin steak, or even chicken thighs cut into pieces, just adjust cooking time.
* Cheese Please: Not a fan of the classic blend? Try sharp cheddar, pepper jack, or even a sprinkle of cotija cheese for a salty kick.
* Extra Toppings: Get creative! Add pickled red onions, corn salsa, black beans, pickled jalapeños, or your favorite hot sauce.
* Make it Dairy-Free: Use your favorite dairy-free shredded cheese, vegan sour cream, and skip the cheese/sour cream or find good alternatives.
* Spice it Up: Increase the chipotle, add a pinch of cayenne to the marinade, or drizzle with a spicy crema instead of plain sour cream. Tips for Success:
* Don't Skimp on Marinating Time: At least 2 hours is good, but those longer 4-8 hours really let the flavor penetrate the meat.
* Pat the Meat Dry: Wet meat steams instead of searing. Drying it before cooking helps you get that delicious brown crust.
* Don't Overcrowd the Pan/Grill: Cook the steak in batches if necessary to ensure a good sear. Crowding lowers the temperature and leads to steaming.
* REST THE MEAT! I can't stress this enough. Letting the steak rest keeps all those juicy flavors inside instead of running out onto the cutting board.
* Slice Against the Grain: Look closely at the muscle fibers and slice perpendicular to them for tender bites.
* Prep Ahead: The marinade can be made ahead, the pico de gallo and guacamole can be made earlier in the day, and the cheese can be shredded. This makes assembly super fast! How to Store It:
* Okay, let's be real – leftover Carne Asada Fries aren't quite the same as fresh. The fries can get a little soggy.
* Best Option: Store Components Separately. If you think you'll have leftovers, it's best to store the cooked meat, cooked fries, cheese, and wet toppings (pico, sour cream, guac) in separate airtight containers in the fridge.
* Reheating: Reheat the meat gently (microwave or a quick pan-sear), crisp up the fries again (air fryer or oven are best for this), and then reassemble with your fresh toppings.
* Assembled Leftovers: If you do have assembled leftovers, store them in an airtight container in the fridge for 1-2 days. Reheating can be tricky; the microwave is fastest but will result in soft fries. FAQs:
* Q: Can I make this with chicken?
A: Absolutely! Chicken thighs work wonderfully with this marinade. Adjust cooking time as needed.
* Q: What kind of fries are best?
A: It's totally personal preference! Crinkle cut holds up well to toppings, but classic shoestring or even waffle fries are also delicious.
* Q: Can I grill the steak instead of pan-searing?
A: Yes, please do! Grilling adds amazing smoky flavor and is a traditional way to cook carne asada. Just make sure your grill is hot.
* Q: Is the chipotle necessary?
A: Nope! It adds a smoky depth and a little heat, but the marinade is still fantastic without it if you prefer to omit it.