Carne Asada Fries Recipe
I love fries and Carne Asada Fries have always been the first thing I’ve ordered when I went to my favorite taqueria in San Diego. Even though these San Diego delicacies are delicious, we’ve made them our own by adding a twist and making them a bit more delectable in the process.
Nothing is better than the pineapple pico de gallo topping the Hawaiian pineapple version of the Carne Asada Fries. It’s mouth watering good, but does take a bit of work—and that’s work and time well spent. OH YUMMERS!!!
One of the biggest problems I have with this recipe is starting it in time. You have to marinate the meat for at least an hour before it’s ready. The meat tastes best if you marinate it overnight in the refrigerator.
While I’m getting better at planning ahead, once it’s been in the fridge for an hour I want to make it immediately. Once you taste it you’ll understand why!!
I use flank or skirt steak, which ever is less expensive and marinate the meat in a mixture of pineapple juice, apple cider vinegar, brown sugar, soy sauce, garlic, lime juice, orange juice, jalapeno and sesame oil. I put everything but the steak in a zip-lock bag, shake well and add the meat, then reseal the bag to marinate. I do this the night before and make sure I squeeze out as much air before I seal the bag and put it in the fridge.
You can make the Pineapple Pico De Gallo ahead too, which leads me to the reason I tend to make it up after just an hour. Once I make the Pico de Gallo, I’m craving these luscious fries, even if I just ate!!
I use a cast iron skillet to grill the pineapple until it’s slightly charred and while it’s cooling halve the cherry tomatoes and chop the fresh cilantro, onion, jalapeno and then chop the cooled pineapple.
Adding to it lime juice sesame oil and salt. It stores well overnight and is ready the next night when you need it.
The next day, you won’t have nearly the work to prepare this dish. That’s why sometimes I cut my own french fries from fresh potatoes. At other times, I use the thin cut frozen fries. I toss them in olive oil and add salt and pepper before I bake.
While the fries are baking, I sear the marinated steak for about five to ten minutes on each side. I like mine well done, so you can adjust the recipe to your taste. After the steak cools a bit, you cut it in thin slices.
When the fries are done, it’s time to build your masterpiece. Divide the fries into individual servings into large plates or bowls and top with shredded cheese and the steak.
On top of that, add sliced avocado, the pico de gallo, chopped fresh cilantro, Greek yogurt, sesame seeds and Cajita cheese.
Move out of the way because your family will rush to the table, but if you’re like me, you’ll already have a head start on eating.
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Ingredients
Instructions
Notes
Nutrition Facts
Carne Asada Fries Recipe with Pineapple Pico De Gallo
Amount Per Serving Calories 1063.95 kcal % Daily Value* Total Fat 50.3 g 77.4% Saturated Fat 12.53 g 62.7% Trans Fat 0.12 g Cholesterol 126.06 mg 42% Sodium 2011.09 mg 83.8% Total Carbohydrate 108.74 g 36.2% Dietary Fiber 9.6 g 38.4% Sugars 34.81 g Protein 50.69 g Vitamin A Vitamin C Calcium Iron