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Carne Asada Fries served Mexican style
Mexican style Carne Asada Fries with cheese and guacamole

Carne Asada Fries

Author: Flavelo
Recipes Main Courses Quick Meals
This is not a diet dish, but pure indulgence from San Diego. Carne Asada Fries are the perfect example of border cuisine: they took American chips and loaded them with everything that would go into a Mexican taco. The key is the contrast between the marinated, grilled beef (Carne Asada) and fresh toppings on the hot, cheesy chips. Party food at its best!
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Mexican-American (San Diego)

Ingredients

Equipment Needed

  • Baking tray: For baking the chips and cheese together.
  • Griddle pan: For frying the meat.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Marinate the meat: Mix the oil, lime juice, garlic, cumin, chilli, salt, and pepper. Toss the meat in it and let stand for 20 minutes.

Tip: The acidity of the lime and the oil help the fat-soluble flavour compounds of the spices penetrate the surface of the meat.
2 ✓

Cook the chips in the oven or oil until extra crispy. Salt immediately.

Tip: The chips need to be very crispy to hold up the heavy toppings.
3 ✓

Meanwhile, fry the beef in a hot pan (2-3 minutes per side). Let rest for 5 minutes, then cut into small 1x1 cm cubes.

Tip: Resting is important, otherwise the meat juices will run out when cutting.
4 ✓

Pile the chips onto a baking tray. Sprinkle generously with the cheese and diced meat. Place in the oven (grill setting) for 2-3 minutes until the cheese melts on top.

Tip: This step 'glues' the base together.
5 ✓

Remove and immediately pile on the cold toppings: guacamole, soured cream, salsa, and fresh coriander.

Tip: The temperature contrast (hot cheesy chips vs cold soured cream) makes it exciting.
6 ✓

Serve in the tray, sitting around with forks.

Tip: This is a communal dish, no plates needed!

Recipe FAQ

Why did the chips get soggy?
Add the toppings (guacamole, salsa) only directly before serving! Wet sauces destroy the crispiness of the chips in moments (osmosis).

Ingredients

  • 500 g Beef sirloin or flank steak (thin slice)
  • 800 g Chips/Fries (frozen or homemade)
  • 200 g Cheddar cheese (grated) or Monterey Jack
  • 150 g Guacamole (avocado cream)
  • 150 g Soured cream
  • 100 g Pico de Gallo (fresh salsa: tomato, onion, coriander)
  • 2 tbsp Olive oil
  • 1 tsp Cumin
  • 1 tsp Chilli powder
  • 2 cloves Garlic (crushed)
  • 1 pc Lime (juice)
  • 1 bunch Fresh coriander