Asada Fries Recipe

Prepare fries

If using fresh russets: cut potatoes into 1/4- to 1/3-inch sticks, rinse in cold water until water runs clear, then dry thoroughly on paper towels. Toss with 1 tbs oil, 1/2 tsp salt and 1/2 tsp pepper. Spread on a baking sheet and bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crisp. If using frozen fries: cook according to package (oven or deep-fry) until crisp and hot. For deep frying fresh fries: heat 2 cups vegetable oil in a deep pot to 350°F (175°C) and cook in batches 3-5 minutes until golden; drain on paper towels and season immediately with remaining salt and pepper.

Assemble base

Arrange hot fries on a large oven-safe platter or shallow baking dish. Evenly sprinkle shredded cheese over the fries. Place under a broiler for 1-2 minutes (watch closely) or in a 375°F oven for 3-5 minutes until cheese is melted and bubbly.

Finish and serve

Top the cheesy fries with sliced carne asada, dollops of sour cream, spoonfuls of pico de gallo, and drizzles of guac sauce. Garnish with pickled jalapeños, cilantro leaves, and lime wedges. Serve immediately.

Marinate meat

Pat the steak dry. In a bowl whisk together 1 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, chili powder, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Coat the steak with the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours.

Cook meat

Heat a heavy skillet or grill over high heat until very hot. Add a little oil or place steak directly on the grill. Cook steak 3-5 minutes per side for medium-rare (thicker cuts may need longer), until desired doneness. Let the steak rest 5-7 minutes, then thinly slice against the grain into bite-size strips.

Combine diced tomatoes, finely diced onion, chopped cilantro, minced jalapeño, 1 tbs lime juice, and 1/4 tsp salt in a bowl. Stir gently and let sit 10-15 minutes to meld flavors. Adjust salt or lime to taste.

Scoop avocado flesh into a blender or bowl. Add Greek yogurt, 1 tbs lime juice, 1 tbs cilantro, 1/2 clove minced garlic, and 1/4 tsp salt. Blend or mash until smooth. Add up to 1 tsp water to reach a pourable drizzling consistency. Taste and adjust seasoning.

Slice pickled jalapeños if desired. Prepare lime wedges and extra cilantro for sprinkling over finished dish.