Carne Asada Fries Recipe (A San Diego Original)

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This Carne Asada Fries recipe is so good, it should be outlawed. If you've never tried Carne Asada fries before, let me assure you that they are just as amazing as they sound.

Crispy fries, smothered in melted shredded cheese, and topped with creamy guacamole, sour cream, pico de gallo, and diced Carne Asada.

Where Can I find Carne Asada Fries Near Me?

You might be wondering where you can get your hands on some Carne Asada fries, I can't say that I blame you! Unfortunately, unless you live in Southern California, or more specifically, San Diego, you may have a hard time finding them.

You may be wondering about the origin of this tasty dish. According to the internet and more specifically Wikipedia:

Lolita's Mexican Food in San Diego claims to have originated the dish in the late 1990s, inspired by a suggestion from their tortilla distributor.

If you don't have any plans to visit San Diego anytime soon, it's ok. I'm about to show you how to make this sinful dish at home.

If you live in San Diego and are used to buying Carne Asada fries from your local taco shop, you can now save your money and make them at home.

Carne Asada fries are known to be "over the top" when it comes to flavor and calories. But when you make them at home, you can reduce some of the calories, without sacrificing any of the flavors.

Don't get me wrong, this is not exactly a low-calorie recipe. It's one of those recipes that you can have when you want to indulge yourself. Or even better serve this recipe as an appetizer for the big game.

What makes this recipe lower in calories than the ones you can purchase at Mexican taco shops is the portion. One restaurant-sized serving is big enough to feed two to three people. However, when you make them at home, you can control the portion size.

My Recipe for Carne Asada Fries

This recipe is enough for two people to share, especially as an appetizer. However, if you're really hungry, or if you're serving it as a main meal, you may want to double the recipe to serve two people.

Recipe Ingredients

Carne Asada

• 4 oz diced flank or sirloin steak
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/8 tsp. garlic powder
• 1 tsp. vegetable oil

Pico De Gallo

• 1 firm Roma tomato (diced)
• 2 T. red onion (diced)
• 1 T. cilantro (diced)
• 1 clove of garlic (minced)
• 1 serrano pepper (sliced)
• pinch of salt
• 1/2 small lime

Creamy Guacamole

• 1/2 Avocado
• 1/2 small lime
• 1 T. sour cream
• a pinch of salt
• 1 clove garlic (minced)

Fries

• non-stick cooking spray
• 8 ounces of frozen fries
• Tajin seasoning (pinch)

Toppings

• 1/2 cup shredded cheddar or Mexican-blend cheese
• 2 T. cotija cheese, grated (optional)
• 2 T. sour cream
• 1/4 cup sliced pickled jalapeno peppers

Recipe Directions

Carne Asada

Dice the meat and season with salt, black pepper, and garlic powder. Set aside to allow the flavors to develop while you work on the pico de gallo and creamy guacamole.

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Pico De Gallo

Chop tomato, onion, garlic, and cilantro and add to a small bowl. Add sliced serrano pepper. Season with salt and a squeeze of fresh lime juice. Set aside until needed.

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Creamy Guacamole

Mash avocado in a bowl. Add lime juice, sour cream, salt, and garlic. Mix until creamy, then set aside.

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Fries

Preheat oven to the temperature specified on the fries bag.

Line a cookie sheet with foil and lightly spray with non-stick cooking spray. Add frozen fries and sprinkle with Tajin seasoning. Bake according to instructions on the bag.

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Meanwhile, heat one teaspoon of oil in a cast-iron skillet. When the pan is very hot, add the seasoned meat and cook until charred. Set aside.

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When the fries are ready, add to an oven-safe serving dish. I love my cast-iron fajita pan. It's the perfect size for this recipe.

Top fries with shredded cheese and pop back into the oven for a few minutes until the cheese melts.

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(If the meat has cooled off add it on top of the cheese before popping the fries back into the oven).

Layer the hot fries with Pico de Gallo, cotija cheese, sour cream, guacamole, and jalapeno slices.

Drizzle with your favorite hot sauce and serve while sizzling hot!

FAQ's

What cut of meat is used to make Carne Asada?

The two cuts of meat most often used to make Carne Asada are flank steak and skirt steak. Although I'm using flank steak for this recipe, you can just as easily use some sirloin stead instead.

Although I wouldn't advise using sirloin when making Carne Asada as a main dish, you can definitely use sirloin in this recipe, as well as in my California burrito recipe.

What Comes on Carne Asada Fries?

Most Carne Asada fries come with the same ingredients, no matter where you buy them:

• fries
• cheese
• diced Carne Asada
• pico de gallo
• guacamole (either chunky or creamy)
• sour cream

Some restaurants include the following:

• refried beans
• nacho cheese
• cotija cheese
• sliced jalapenos (fresh or pickled)

Of course, no Carne Asada fries are complete without hot sauce drizzled all over them. If you don't have restaurant-style hot sauce, just use your favorite hot sauce. Tapatio or Tabasco are both great options.

How Many Calories do Carne Asada Fries Have?

According to myfitnesspal, one serving of carne asada fries is over 1500 calories. Yikes, that's a whole day's worth of calories for most of us! But honestly, I think that is a very conservative estimate.

My recipe, on the other hand, has roughly 879 calories. I was able to almost cut the calories by half by using smaller portions, baking instead of frying the fries, and going easy on the guacamole, and sour cream.

If you plan on sharing this dish with someone, you can slice those calories by half.

Cook's Tips

• If you are not worried about calories or fat content, you can fry the potatoes for an even tastier dish. Either use frozen fries or fresh potatoes.
• Another delicious option is to use tater tots instead of fries.
• If you like chunkier guacamole, you can mix some of the pico de gallo in the creamy guacamole to get a chunkier texture.
• If you don't have cotija cheese, you can use crumbled feta instead.

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