Sep 11 2026
Restaurants›Don Benito’s Mexican Cafe›*carne Asada Loaded Fries Recipe

*carne Asada Loaded Fries Recipe

Inspired by Don Benito’s Mexican Cafe
Time1h 30m
Serves4

Make *carne Asada Loaded Fries Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fries & Frying

Carne Asada

Toppings & Sauce

Optional Spicy Crema

Method

Fries & Frying

  1. 1

    Prep potatoes

    Wash and peel (optional) the potatoes. Cut each potato into 1/4–1/2-inch thick fries for a balance of crispy exterior and fluffy interior. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove surface starch; this helps them crisp.

  2. 2

    Dry and par-cook

    After soaking, drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Toss fries with 1 tablespoon neutral oil and 1 teaspoon kosher salt to coat evenly.

  3. 3

    Fry or bake

    Option A - Frying: Heat canola oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the fries in batches for about 4–6 minutes until pale, tender, and just cooked through. Remove to a rack or paper towel. Increase oil temperature to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain well and season immediately with a pinch more salt. Option B - Oven: Preheat oven to 450°F (230°C). Spread par-cooked fries on a rimmed sheet in a single layer; bake 20–30 minutes, flipping halfway, until crisp and browned.

Carne Asada

  1. 4

    Marinate steak

    Whisk together 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, minced garlic, chopped cilantro, cumin, chili powder, smoked paprika, 1 teaspoon black pepper, and 1 teaspoon kosher salt in a shallow dish or resealable bag. Add the skirt or flank steak, turning to coat thoroughly. Marinate at room temperature 20–30 minutes or in the refrigerator up to 4 hours (bring to room temp 20 minutes before cooking).

  2. 5

    Cook steak

    Heat a cast-iron skillet or grill to high heat until smoking hot. Remove excess marinade and sear the steak 2–4 minutes per side for medium-rare (internal about 130–135°F / 54–57°C), longer for desired doneness. Let rest 5–10 minutes. Slice thinly against the grain into bite-sized strips.

Toppings & Assembly

  1. 6

    Optional: Make spicy crema

    Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon minced chipotle in adobo, 1 teaspoon lime juice, and 1/4 teaspoon salt until smooth. Adjust heat and lime to taste. Refrigerate until ready to use.

  2. 7

    Assemble fries

    Preheat oven broiler (or keep fries hot). Spread a single layer of hot fries on an oven-safe platter or sheet. Evenly distribute shredded cheddar and Monterey Jack over the fries, then place under the broiler 1–2 minutes until cheese melts and bubbles (watch carefully to avoid burning).

  3. 8

    Top with carne asada and finishing touches

    Remove cheesy fries from oven. Top evenly with sliced carne asada. Spoon pico de gallo, pickled jalapeños, and pickled red onion over the steak. Dollop or drizzle sour cream and/or the spicy crema across the top. Sprinkle crumbled cotija or queso fresco and chopped cilantro. Serve with lime wedges for squeezing over the top.

  4. 9

    Serve

    Serve immediately while fries are hot and the cheese is melty. Provide extra lime wedges, hot sauce, and additional pickled jalapeños on the side.

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