It’s Monday! And sometimes to get through the week you need to have something to look forward to. Maybe it could be these Carne Asada Fries. They are pretty easy to make – and very much so worth it. The good thing is you can also use any leftover ingredients and just have delicious tacos the next day. Win win! Also – you can make these with tater tots or waffle fries if that is your thing. :) I personally might go for waffle fries because they have a bigger landscape for asada and toppings than other types. Enjoy!
Hungry for more?
Carne Asada Fries
- ⅓ cup soy sauce
- ¼ cup white vinegar
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- 3 limes, juiced
- 2 teaspoons dried Mexican oregano
- 1 ½ teaspoons cumin
- 1 teaspoon white pepper
- 1 teaspoon chile powder
- 1 ½ pounds skirt steak or flap meat
white queso sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup whole milk
- 1 ⅓ cups shredded white cheddar
- Frozen French fries any brand
- Sour cream
- Queso fresco, crumbled
- Pico de gallo
- Jalapeno rings optional
- For carne asada: Place all marinade ingredients into a mixing bowl and whisk together. Place flank steak into a large, re-sealable bag and pour marinade over steak. Seal bag and marinate in the refrigerator for at least 6 hours and up to 24 hours, turning every 2 hours.
- Remove carne from the marinade and pat dry. Season with salt and pepper.
- Heat a grill or grill pan over high heat. Lightly grease the surface and sear carne on each side for 3 to 4 minutes. Lower heat to medium and cover. Continue to cook the carne for 7 to 9 minutes to medium doneness.
- Remove from heat and allow carne to rest, 5 to 7 minutes. Chop into bit sized pieces.
- For white queso sauce: Melt butter in a saucepan over medium heat. Add flour and whisk together for 2 to 3 minutes. Add milk and stir together until no lumps remain and the mixture has thickened enough to coat the back of a wooden spoon. Reduce the heat to low and add the cheese a little at a time whisking after each addition. Continue to cook and whisk the sauce together until all of the cheese has been incorporated and evenly melted. Season with salt and pepper. Remove from heat.
- Preheat oven to 425˚F.
- Spread fries onto a baking sheet in a single layer and bake until golden brown and crisp. Season with salt.
- Transfer fries to a serving platter and top with white queso sauce, chopped carne, large dollops of guacamole and sour cream, crumbled queso fresco, and finish with a generous sprinkle of pico de gallo. Serve.