Wednesday, August 31, 2011

Carne Asada Fries

Drool. That’s basically what my family did when I made these Carne Asada Fries. In fact, I was pretty much freaking out the entire time I was making these and pacing the kitchen while the fries baked because I was so excited to dig in. Just imagine crispy fries topped with layers of cheese, chopped Carne Asada, fresh guacamole and Pico de Gallo. I mean, how can you not get excited about that?

Carne Asada Fries
Serves 4

3 russet potatoes
1 tsp. garlic salt
½ tsp. ground pepper
1 tsp. onion flakes
½ tsp. cumin
1 tbsp. olive oil
2 avocados
2 tbsp. cilantro
2 cups chopped carne asada (recipe below)
1 cup cheese – cheddar, pepper jack or quesadilla
½ cup Pico de Gallo
Salt and pepper to taste

Preheat oven to 400 degrees.

Peel the potatoes and slice into thick wedges. Each potato should yield about 8 wedges. Place the wedges into a plastic bag and add the garlic salt, pepper, onion flakes, cumin and olive oil. Give the bag a gentle shake until the potatoes are coated with the seasoning.

Lay the potatoes on a parchment lined baking sheet and bake for 20 minutes. Remove from oven and flip the potatoes over and let them bake for another 20-25 minutes until they are golden brown. Remove them from oven and let cool slightly.
While the potatoes and cooking, mash together the avocados and cilantro in a bowl. Season with salt and pepper as needed.

Place the bakes steak fries onto a plate. Cover with carne asada, cheese, Pico de Gallo and guacamole. Serve immediately.

For the Carne Asada:
2 lb. flank steak
4 cloves garlic, minced
1 jalapeno, minced
1 cup cilantro, finely chopped
2 limes, juiced
1 orange, juiced
½ cup olive oil
Salt and pepper

Place a 2 lb. flank steak in a large baking dish and cover with the marinade for 4-5 hours.

Heat a grill over high heat and grill the flank steak for 5 minutes on each side. Remove from the grill and let rest before slicing.

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