Carne asada fries are a shareable, decadent, flavorful dish that brings together grilled marinated steak, crispy fries, and classic Mexican toppings, making them a favorite comfort food and a staple of casual Mexican-American dining, served in Mexican restaurants, taco shops, and food trucks especially in the American Southwest. Our version honors the tradition of crispy fries, savory beef, creamy toppings, and salsa.
We’ve partnered with Bartender Chicago to create a Smoky Tamarind Cooler that complements the Mexican flavors of this dish. Just add friends!
Ingredients
- 12 ounces McCain Quick Cook Waffle Fries
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 ounces prepared Carne Asada or other prepared steak, diced (recipe below)
- 1 jalapeno pepper, thinly sliced
- ¼ cup cilantro, roughly chopped
- ¼ cup sour cream
- ¾ cup prepared pico de gallo
- ½ cup prepared guacamole
- 1 lime, quartered
Carne Asada
- ¼ cup vegetable oil
- ½ cup orange juice
- ¼ cup lime juice
- 1 serrano chile, finely chopped
- 3 cloves garlic, chopped
- 1 teaspoon ancho chile powder
- ½ cup chopped cilantro, divided
- 1 ½ pounds flank, sirloin, or skirt steak
- ¾ teaspoon kosher salt
Smoky Tamarind Cooler
Batch Recipe – 15 Servings
Pre-Batch (chill ahead):
- 15 oz fresh lime juice
- 7.5 oz agave syrup
- 1 tsp liquid smoke (or 15 dashes)
- Optional Alcohol Pairing: Mezcal – 1.5 oz
Why: Mezcal enhances the smoky, earthy tones and plays perfectly with tamarind and lime.
How to make it
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Add the fries and cook until golden and crispy, about 10 to 13 minutes.
- Cover the fries with cheese and bake until the cheese melts, about 5 minutes.
- Leave fries on baking sheet or transfer to a serving plate. Scatter the steak, jalapeno and cilantro over the fries, then top with dollops of sour cream, pico de gallo and guacamole. Serve with lime wedges.
Carne Asada
- Make the marinade by whisking the oil, orange juice, lime juice, serrano pepper, garlic, chili powder and ¼ cup of the cilantro together in a small bowl. Add steak to a resealable food storage bag or a shallow dish and add the marinade. Coat the steak evenly, then seal the bag or cover the dish and refrigerate for 2 hours.
- Preheat the grill to medium or set an indoor grill pan over medium heat. Clean and lightly oil the grill grates, or brush the grill pan with oil.
- Remove steak, letting any excess marinade drip off, then add to the grill. Discard marinade. Season steak with salt then grill 3 to 4 minutes on each side (medium-rare) or internal temperature reaches 135°F. Transfer steak to a plate and let it rest on a cutting board for 10 minutes. Slice against the grain, then dice into bite-size pieces. Toss with remaining ¼ cup cilantro.
Note: For medium, cook steak to 140°F, for medium-well, cook steak to 150°F
Smoky Tamarind Cooler
At Service:
Add 90 oz chilled tamarind soda (six 15 oz bottles)
Stir gently to combine
To Serve:
Pour 7.5 oz per serving over ice in pre-rimmed 12 oz Tossware cups
Garnish:
Garnish each with a charred lime wedge Rim: Dip the rim of the glass in honey habanero salt
Lime: Cut limes into wedges and torch the flesh until lightly charred. Place one wedge on the rim.
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