Carne Asada Fries
Crispy fried potatoes topped with grilled marinated meat, cheese, and fresh garnishes. Served warm with a tangy lime crema and optional hot sauce.
Ingredients
Method
Pat beef dry with paper towels. Pour carne asada marinade over beef and toss to coat evenly. Let sit at room temperature for 20 minutes, or refrigerate up to 12 hours.
Cut potatoes into 1/4-inch-thick fries. Soak in cold water for 15 minutes, then drain and pat dry thoroughly.
In a small bowl, whisk together sour cream, lime juice, cilantro, and a pinch of salt to make the crema. Set aside.
Heat oil in a deep fryer or heavy pot to 350 °F. Working in batches, fry potatoes until golden and crispy, 10–12 minutes per batch. Transfer to paper towels and season immediately with salt.
Meanwhile, preheat grill or grill pan to medium-high heat. Grill marinated beef until charred and cooked through, 3–5 minutes per side. Transfer to a cutting board and slice.
Arrange hot fries on a serving platter. Top with sliced beef, crumbled queso fresco, red onion slices, and jalapeños.
Drizzle crema over the fries. Serve immediately with hot sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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