The Ultimate Border Comfort Food
Carne asada fries are a beloved creation from the Texas-Mexico border. Crispy fries loaded with tender grilled steak, melted cheese, and all the fixings – this is what Friday nights are made of in Laredo!
Ingredients
For the Carne Asada:
- 1.5 lbs flap meat or skirt steak
- Juice of 3 limes
- 4 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 jalapeño, minced
- 2 tablespoons vegetable oil
- 1 teaspoon cumin
- Salt and pepper to taste
For Assembly:
- 2 lbs frozen French fries (thick-cut work best)
- 2 cups shredded cheese (Mexican blend or cheddar)
- 1 cup guacamole
- 1/2 cup sour cream
- 1 cup pico de gallo
- Pickled jalapeños
- Fresh cilantro
Instructions
- Marinate meat: Combine lime juice, garlic, cilantro, jalapeño, oil, cumin, salt, and pepper. Marinate steak for 2-4 hours.
- Cook fries: Bake or fry according to package directions until extra crispy.
- Grill steak: Cook over high heat 3-4 minutes per side for medium. Rest 5 minutes, then slice into thin strips.
- Assemble: Spread hot fries on a large platter or baking sheet. Top with cheese and briefly broil to melt.
- Load it up: Add sliced carne asada, dollops of guacamole and sour cream, pico de gallo, pickled jalapeños, and fresh cilantro.
- Serve immediately: These are best enjoyed right away while everything is hot and melty!
Tips
- Use thick-cut fries – they hold up better under all the toppings
- Dont skip the crispy step on the fries
- Serve on a sizzling hot plate if you have one
Get premium flap meat or skirt steak for your carne asada fries at Ruiz Custom Meats!
