Carne Asada Fries
Superbowl Sunday
Super Bowl LVIII is coming up this…well Sunday. And as always I’m rooting for the underdogs which happen to be the Kansas City Swifties (Chiefs, I know what I did there). So this Sunday’s menu I decided to make my own version of Carne Asada Fries
Asada is the Spanish word for grilled and it’s super easy to make. Every Mexican kid has grown up savoring carne asada at family barbecues and I had seen dozens of TikTok videos with food trucks offering this savory dish. Therefore I decided to throw my hat into the ring adding in a home made chipotle and cheese sauce and pico de gallo
Ingredients
- 1lb skirt steak
- 2 russet potatoes
- 1/2 garden tomato
- 1/2 white onion
- 2 whole jalapeños
- 4 limes
- 1 bunch of cilantro
- 1/2 cup of medium cheddar cheese
- 1/2 cup of pepper jack cheese
- 1 cup of milk
- 2 tablespoons of all purpose flour
- 2 tablespoons of unsalted butter
- 1/4 cup of mayo
- 1/4 cup of sour cream
- 3 garlic cloves
- Cayenne pepper
- 1/4 cup of Hidden Valley Ranch Dressing
- 2 chipotle peppers in adobe sauce
Instructions
For the Pico de Gallo
Finely dice the tomato, jalapeños, white onion, and cilantro. Salt to taste and then add the juice of 1/2 of a lime and allow to rest in the fridge
For the Chipotle Sauce
Combine the mayo, sour cream, ranch dressing, a dash of cayenne pepper, chipotle peppers, adobe sauce from the can, about 2 table spoons of cilantro, the juice of one lime. Lightly sauté the 3 garlic cloves in a neutral oil and then combine in a blender. Salt and pepper to taste. If the sauce is too thick add more lime juice or ranch dressing.
For the French Fries
I purchased a French fry cutter from Amazon and that greatly reduced the time it took to cut fries. I cut fries out of 2 russet potatoes and soaked in water for about 10 minutes to remove access starch. I coated them in 2 teaspoons of corn starch (makes them crispy when cooking in the oven), olive oil, salt and pepper, thyme and oregano. Placed in baking sheet in a preheated oven for 450°F for 30 minutes (ovens will vary)
For the Carne Asada
In a bowl, I placed the juice of 2 limes along with some salt and pepper and cilantro and rubbed the mixture all over the steak. Covered the bowl with saran wrap and allowed the steak to come up to room temperature.
Heated a cast iron skillet to medium high and cooked the skirt steak 3 minutes per side and let it rest for about 5 minutes.
For the Cheese Sauce
Heat a sauce pan over medium low heat, added in 2 tablespoons of unsalted butter. Once melted added in the 2 tablespoons of all purpose. Simultaneously heating the milk in a separate sauce pan. Once the flour and butter mixture have combined and cooked thoroughly for about 2-3 minutes to remove the flour taste. Slowly whisk in the milk making sure to remove any clumps. Once the roux has thickened and coats a spoon, cut the heat and add in the cheese a handful at a time. I’ve learned through trial and error that slow and steady wins the race. Cooking the roux too quickly on a higher heat will result in a grainy sauce. If your cheese sauce does end up on the grainy side, add more cheese, butter or what I do: throw it into a blender until super creamy.
The Dish
In a small bow, throw in a couple of handfuls of French fries, cover with cheese, add in the cubed carne asada, a couple of spoonful’s of Pico de Gallo then top with chipotle sauce and Mexican crema.
Enjoy!
