Carne Asada Fries Recipe

Marinate

In a shallow dish or zip-top bag combine orange juice, lime juice, olive oil, soy sauce, minced garlic, chopped cilantro, ground cumin, chili powder, kosher salt and black pepper. Add the steak, turn to coat, press out excess air (if using a bag), and marinate in the refrigerator for at least 1 hour and up to 8 hours.

Cook

Remove steak from fridge 20 minutes before cooking to come toward room temperature. Heat a cast-iron skillet or grill over high heat until very hot. Remove steak from marinade, pat dry with paper towels, and sear 3–4 minutes per side for medium-rare (longer for desired doneness). Transfer to a cutting board and rest 8 minutes before slicing thinly against the grain into bite-sized strips.

Prepare potatoes

If using fresh potatoes: wash and peel (optional) then cut into 1/4–1/2-inch fries. Soak cut potatoes in cold water for 20–30 minutes to remove excess starch, then drain and pat thoroughly dry. If using frozen fries, skip to frying step.

Fry

In a heavy pot or deep fryer heat vegetable oil to 325°F (160°C) for the first blanch. Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry batches again until golden and crisp, about 2–3 minutes. Drain on paper towels, immediately season with salt and optional paprika.

Make roux

In a small saucepan melt butter over medium heat. Stir in the flour and cook 30–60 seconds until bubbly to form a light roux.

Finish queso

Slowly whisk in milk and bring to a gentle simmer, whisking until slightly thickened, about 2 minutes. Reduce heat to low and add cubed American cheese a few pieces at a time, stirring until completely smooth. Stir in diced tomatoes with green chiles, ground cumin, and salt. Keep warm over lowest heat, stirring occasionally. If too thick, thin with up to 2 tablespoons additional milk.

Warm guacamole and sour cream

If guacamole was refrigerated, let sit at room temperature 10–15 minutes. Place sour cream in a small bowl and stir to loosen; if desired thin slightly with 1 teaspoon lime juice for easier dolloping.

Assemble fries

On a large serving platter or 4 individual plates, spread a base layer of hot fries. Immediately spoon the warm house queso evenly over the fries to help it adhere.

Top with carne asada

Distribute the sliced carne asada evenly over the queso-coated fries so meat warms against the hot base.

Add fresh toppings

Scatter diced tomatoes and finely diced onion over the meat. Spoon dollops of guacamole and sour cream across the top. Sprinkle chopped cilantro and optional pickled jalapeños. Finish with a squeeze of fresh lime juice and a light sprinkle of coarse salt to taste.

Serve

Serve immediately while fries and queso are hot so the queso remains melty and the fries stay crisp. Provide extra lime wedges and hot sauce on the side if desired.