Carne Asada Fries: Make It a Party!

Christy Landry | My Invisible Crown

Carne asada fries are a crazy good way to amp up your regular ol' French fries. Create a toppings bar so everyone's version is unique.

Carne Asada Fries Photo

You know, until recently I wasn’t even aware that Carne Asada Fries were a thing? However, when I started doing some recipe research I realized that they really are! They seem to have generally the same recipe or ingredients although I’m not a huge fan of that...things that are static or fixed.

You see one of my main goals over at My Invisible Crown is to teach my readers (that usually refers to anyone who happens to stumble to my humble little space on the web) how to customize recipes to make them all their own.

I don’t normally try to mess around with the basis of a recipe, like flour or baking soda for example. I’m not a food scientist, and if I tried to play one it would be disastrous! But I think that almost any recipe can be tweaked, prodded, added-to, taken-away-from or flat out changed so that you love your end result.

I know we’ve discussed this before but I just can’t seem to say it enough. It’s that important to me. Here’s an example. I customized this Peach Blackberry Tart last year and it worked wonderfully. Now it’s almost a new challenge for each recipe I find that inspires me. Like “what can I do to make this more ME”.

Carne Asada Fries Picture

I’m telling you all this to say that I suggest doing a Build Your Own Carne Asada Fries Bar for you, your family or guests. It’s a thing right now to do a “bar” of sorts. Like a bloody Mary bar or baked potato bar, or in the South you see grits bars - the main food is given out and people mill around and top the base with their favorite items. I know what a bar is, right? Well, what about doing that with Carne Asada Fries?

The basic recipe is French fries, Carne Asada steak (or skirt steak), with guacamole, sour cream and pico de gallo. That’s it. Don’t you think maybe it would be fun to add gooey cheese or shredded cheese? (I would die without cheese in my life.) I mean at the least some sort of cheese. I would add shredded lettuce. Maybe black beans? Onions I would definitely NOT add, but you might. Jalapeño would be nice, too. Get the picture?

I took one of the easy ways with this and used frozen French fries. I chose curly fries, but use whatever you like. And if you really want to make them your own you could cut fresh potatoes and make your own fries. You could also make this recipe with left over skirt steak from you favorite Mexican joint. Just a suggestion.

So here’s is a list of things I think you should put on your Build Your Own Carne Asada Fries Bar:

  • Shredded Cheese
  • Melted Cheesy Dip/Sauce
  • Shredded Lettuce
  • Sliced Jalapeño
  • Cilantro
  • Diced Tomatoes
  • Diced Onion
  • Black Beans

What would you add to the list?

We know what we'd add! Pico de gallo and some of Urvashee's cilantro chutney.

Carne Asada Fries Recipe

      4 Servings


  • 1 1/2 pounds Flank Steak, or skirt steak
  • 2 cloves Garlic, minced
  • 1 jalapeños Jalapeño, minced
  • 1/2 cup Fresh Cilantro
  • 1/4 cup Olive Oil
  • 1/3 cup Fresh Lime Juice
  • 1/4 cup Orange Juice
  • 3 tablespoons Apple Cider Vinegar
  • Salt and Pepper, hefty pinches of each
  • 1 32 ounce bag Frozen French Fries
For Topping:
  • 1/2 cup Sour Cream, or more to taste
  • 1 cup Guacamole, or more to taste
  • 1/2-3/4 cup Pico de Gallo, or more to taste


  1. Mix ingredients for the steak marinade together and pour over steak in a baking dish.  Refrigerate for 2-4 hours. 
  2. Remove steak from marinade and discard.
  3. Grill steak for 7-9 minutes on each side over medium heat turning once for medium rare. 
  4. Let steak rest for 10-15 minutes and then slice going against the grain into small strips.
  5. Cook french fries according to package directions.
  6. Arrange enough fries on a single serving dish for 1 serving.
  7. Top with 1/4 steak strips followed by guacamole, sour cream and pico.


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Christy Landry

About Christy

Christy loves all things sugar, but especially pies, cakes, and tarts. She blogs about those and more on My Invisible Crown. She adores cheesecake most of all, so if you do too, you'll definitely want to see more from our Cheesecake Fanatic.