Wednesday, July 20, 2011

Carne Asada Fries

Thanks to my friend Anh, I've been wanting to try carne asada fries. I decided to try and make carne asada fries for the family today, even though I've never had the carne asada fries that are so famous in Sand Diego. It's very similar to nachos topped with carne asada/fajita meat. The final verdict... the family liked the carne asada fries!

French Fries:
3 Potatoes for homemade baked french fries or store bought fries
3 - 4 Tbsp olive oil
½ tsp Paprika
¼ tsp garlic powder
¼ - ½ tsp Salt

You may make your own baked french fries or if you’re lazy you could just buy some from the store. If you choose to make baked fries then keep reading. I chose to do homemade baked fries because they’re a little bit healthier than frying.

Cut potatoes into strips for fries. Soak in cold water for 30 minutes. Put them in a strainer and then dry them off. Preheat oven to 400 degrees F. Place dried fries into a bowl and drizzle with olive oil, paprika, and garlic powder and mix well. Place fries on a baking tray and bake for 15 minutes. Flip the fries and bake for another 15 minutes. Remove from oven and sprinkle with salt (to your taste).

Carne Asada:
½ lb Skirt steak for Carne Asada or you could buy seasoned fajita meat
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin
¼ tsp cayenne
¼ tsp black pepper
½ - 1 tsp salt (season to your taste, less for less salty, more for more salty)

If you choose to marinate your own Carne Asada you need to marinate it with the above ingredients an hour or 2 in advance. You can also get the pre-marinated fajita meat from the Mexican market.

After 1-2 hours of marinating in fridge, take skirt steak out and you may either grill or cook on a grill pan. Let cool a little bit before slicing into small pieces (see pic).

Other ingredients:
Shredded cheese or nacho cheese sauce (I prefer nacho cheese sauce)
Pico de gallo
Sour cream
Scallions and/or cilantro
Guacamole (optional)

Place hot fries on an oven safe plate. Sprinkle shredded cheese or drizzle nacho cheese on top, then top with carne asada and pop back into your warm oven for a few minutes (I prefer nacho cheese sauce, but all I had on hand was shredded cheese). Carefully take out your plate and top with pico de gallo, sour cream and scallions/cilantro. Serve immediately. Eat it while it’s hot. Enjoy!

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