Carne asada fries are a late-night treat
I’m a proud Southern California native, born and raised. One of the perks of growing up in Socal is being surrounded by all the authentic Mexican food north of the border.
When I finished a long 12to 18-hour shift in a kitchen, the first thing I’d do before crashing for the night would be dashing over to a momand-pop taco shop for a late-night snack.
Back in the ’90s, my go-to favorite San Diego spot for late-night cravings was Lolita’s Taco Shop. They served authentic Mexican street food, and everything on the menu was not only delicious, but it was affordable. I was lucky enough to be introduced to carne asada fries, and from that day on, it’s been my favorite Socal-inspired dish. Legend has it, this particular taco shop created this Mexico-meets-california creation.
Now that this Socal staple has found its way up and down the state (in my humble opinion, the food truck Speedy Taco has the best carne asada fries in Humboldt), I wanted to share my spin on this fun dish. The best part of this meal is everyone can make it their own. The base is crispy fries, carne asada, and cheese topped with sour cream and guacamole. I like to add and twist the add-ons, depending on what ingredients I have on hand. Here is an easy marinade for the steak, and the rest is left to each individual’s imagination.
Carne Asada Fries
Ingredients
1 pound skirt of flank steak K cup orange juice 2-3 garlic cloves, peeled and finely minced 2 limes, juiced K tablespoons vegetable oil 1 teaspoon brown sugar 1 teaspoon cumin O teaspoon chili powder K teaspoon paprika N teaspoon kosher salt N teaspoon black pepper Worcestershire sauce
Directions
Pull meat out of the refrigerator and place on the counter for 20-30 minutes before cooking; pat dry before applying dry rub and marinade. In a small bowl, combine brown sugar, cumin, chili powder, paprika, salt and pepper. Rub both sides of the steak equally with the dry mixture. Place in a gallon-size Ziploc bag; add orange juice, lime juice, minced garlic, vegetable oil and a couple dashes of Worcestershire sauce and marinade for a minimum of 30 minutes. Heat a grill pan on mediumhigh heat. Place marinated steak on the pan and cook 2- 5 minutes on each side, depending on the thickness of the meat. Rest the steak for at least 5 minutes loosely covered with foil. Slice and serve on top of cheesy fries; have fun with the toppings. Tips: Jazz up your go-to guacamole recipe — transform a smashed guacamole into an avocado relish with cubed, orange or yellow bell pepper, shallots, citrus juice and zest. To the finished carne asada fries, add your favorite salsa or pico de gallo and/or quick-pickled red onions. Switch up the sour cream to a zesty Mexican crema. The options are endless … there’s no right or wrong way … just take one of my favorite Socal specialties and make it your own.