Dad, can you make french fries?

The immediate answer was no but I can try. And what turned out to be a random and frankly big ask has become a new recipe for the “Dad is cooking” arsenal. Yup, I make Carne Asada fries now.

What exactly are Carne Asada Fries?

Carne asada fries are a popular Mexican-American (specifically border-style) comfort food that originated in Southern California, especially in San Diego. They’re like a Mexican-inspired loaded fries, combining the richness of steak tacos with the indulgence of cheesy fries. They’re a staple at many taco shops and late-night eateries on the West Coast. And I have had them in San Diego too, including my San Diego episode of Cheap Eats.

Carne Asada Fries Recipe

Ingredients

two Russet potatoes, peeled and cut into french fries(I like em thin)
two pounds Skirt steak
rub of choice(I used Arnie Tex’s SPG)
2 cups Guacamole(mine is avocado + chopped onion + lime + salt + Tajin)
3/4 cup Shredded cheese(Supermarket Mexican blend works)
1/3 cup Cotija cheese
Salsa on the side

Steps

Step 1 & 2: soak the fries and let em dry

First off you are gonna want to consider taking two days to do make this carne asada fries recipe. Because there is plenty of wait time in this process. The soaking for the potatoes takes 90 minutes alone. And drying them after takes another 90. So these two steps alone will take you three hours.

Steps 3, 4 & 5: blanch the fries(first fry), drain the oil and freeze overnight

Now we are getting into the work. Heat up your cooking oil to 275 and fry those fries for exactly three minutes. At this point I should mention that little details like blanching for exactly three minutes came from YouTube Chef Jean Pierre whose recipe was my guideline. His channel is fantastic btw and a big reason why this carne asada fries recipe is so damn good.

Back to the carne asada fries recipe. After three minutes, drain the oil on anything lined with paper towels and pop em in the freezer when totally cool. They should hang in the freezer for 2-3 hours. On this occasion I went overnight, hence needing two days.

Steps 6 & 7: final fry and immediate salting

For the final fry, heat your oil to 400 degrees and fry the frozen blanched fries until golden brown. According to Chef Jean Pierre, this is a bit subjective but I prefer a yellow gold as opposed to a deep golden hue. Salt immediately with a fine salt like sea salt or Maldon.

I have to say these fries came out superb. I almost didn’t want to blanket them in steak, melted cheese and guac. But this is a carne asada fries recipe and sacrifices must be made.

Steps 8: Carne Asada

Skirt steak or flank would be ideal for this carne asada fries recipe. I like a strong rub too so I used SPG from Arnie Tex but your fav rub or even salt and pepper will do.

I really like the flavor of mesquite hardwood charcoal and I prefer a medium cook here. Medium rare steak doesn’t work as well in Carne Asada fries or even tacos unless you are using a premium cut like NY steak.

Step 9: the assembly

Place the cooked french fries in a cast iron skillet. Chop up the carne asada(be sure to cut across the grain) and cover the fries. Be generous with the steak too – that’s why I said get two pounds. Then cover with shredded cheese of your choice and pop it in a broiler for 5-7 minutes until the cheese is melted. Keep an eye on it and make sure nothing burns! You worked too hard for this!!

Finally add some guacamole and sprinkle on the cotija cheese. Served with some salsa – I like it spicy!!! Here is one from the Covid quarantine days I like for this.

Not only is this a proper French Fry recipe but it will be the best carne asada fries you will have. At least until you make this again. With fries, practice makes perfect. And budget the time to do it. Frying food is laborious and if you know that going in, you will have a much easier time pulling this one off.

So when your kid says make me fries, you know the answer: yes, but it’s gonna be carne asada fries!!