Carne Asada Fries

Name: Carne Asada Fries
Prep time: 20 min
Total time: 4 h 45 min
Yield: 6
Cuisine: Southwestern
Ingredients: 2 pounds thin skirt steak; 1/4 cup olive oil; 2 tablespoons orange juice; 2 whole limes, juiced; 1/4 cup Mexican beer or tequila; 1/2 cup fresh cilantro, chopped; 2 (1 ounce) pouches Old El Paso™ taco seasoning mix or fajita seasoning; 2 (16 ounce) bags Cascadian Farms™ Straight Cut French fries; 1 1/2 cups shredded Mexican cheese; 1 1/2 cups guacamole; 1 1/2 cups pico de gallo or salsa; 1 cup softened queso blanco or sour cream; 2 ounces cajita cheese, crumbled

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Prep 20 min
Total 4 hr 45 min
Servings 6

Great for watching the game or snacking at the barbecue, these fries are dressed up with all the right stuff. MORE+ LESS-

By Half Baked Harvest

Updated September 17, 2014

Make with

Old El Paso

Ingredients

pounds thin skirt steak

1/4

cup olive oil

tablespoons orange juice

whole limes, juiced

1/4

cup Mexican beer or tequila

1/2

cup fresh cilantro, chopped

(1 ounce) pouches Old El Paso™ taco seasoning mix or fajita seasoning

(16 ounce) bags Cascadian Farms™ Straight Cut French fries

1 1/2

cups shredded Mexican cheese

1 1/2

cups guacamole

1 1/2

cups pico de gallo or salsa

cup softened queso blanco or sour cream

ounces cajita cheese, crumbled

Steps

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1

Add the steak to a large gallon size zip top bag. Add the olive oil, orange juice, lime juice, Mexican beer or tequila, cilantro and Old El Paso™ taco seasoning. Seal the bag and shake it well to combine everything. Make sure the marinade is evenly coating the steak. Place in the fridge for 4 hours or overnight.
2

When ready to serve, bake the fries according to package directions.
3

Meanwhile heat the grill to medium high heat. Grill the steak for 8-10 minutes per side or until cooked through and easily shredded. Remove the steak and allow to rest 5 minutes, then slice against the grain into thin strips.
4

Divide hot, baked fries among 6 plates or dishes. Top with steak, cheese, guacamole, salsa (or pico de gallo), queso blanco and cajita. Serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

So hearty, we won't judge if you eat these for dinner.

I have this problem.

See, I want to put fries in, on, or with everything I make. I have put them on burgers, salads and tacos. I’ve even topped them with Mexican pork and cheese sauce.

So yeah, I have a little obsession with fries, but can you blame me? I mean, who in their right mind doesn't like fries?

I love making homemade oven fries, but when things get crazy and life gets too busy for cutting potatoes into thin sticks, I head for the frozen ones.

For these fries, I wanted to keep things quick, easy and just plain simple. It’s summertime, and that means that spending hours in the kitchen is a big fat NO. So not only are these fries crazy easy, they're crazy good. That’s a real winner in my book!

This marinade practically makes itself when you use Old El Paso seasoning to kick it into gear.

Add everything to a bag and give it a really good shake. Make sure the marinade coats all of the steak. Then place the steak in the fridge and let it marinate at least four hours.

When ready to eat, bake the Cascadian Farm French fries. I like these straight cut ones for this dish.

Grill the steak and slice it.

Divide the fries among 6 serving dishes.

Go ahead, pile on all the good stuff – steak, guacamole, cheese, salsa and queso blanco or sour cream.

Then ... dig in!