In my family, tacos are acceptable in any situation, especially on game day. A classic, and one of my favorites, is carne asada. Game day is supposed to be fun and exciting, so I’m making my fries a little more exciting by topping them with carne asada. Nothing says eye-appeal like a monster plate of crispy fries with marinated skirt steak and taco toppings.
| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 4 large russet potatoes
- 2 tablespoons white vinegar
- Canola oil, for deep-frying
- Kosher salt
- 4 cloves garlic
- 2 limes, juiced
- 1 orange, juiced
- 1 cup chopped fresh cilantro
- 1/4 cup canola oil
- 1 jalapeño, minced
- 1 tablespoon chipotle in adobo sauce
- Kosher salt and freshly ground black pepper
- 2 pounds skirt steak
- 1 tablespoon Cotija, crumbled
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons diced sweet onion
- 1 jalapeño, sliced into rounds
Instructions
- For the fries: Scrub the potatoes, then cut into 1/4-inch-thick lengthwise slices. Slice these into 1/4-inch sticks. Add to a large bowl and cover with cold water. Add the vinegar and mix well. Soak the potatoes for at least 30 minutes at room temperature and up to 12 hours in the fridge.
- Preheat 2 to 3 inches of oil to 300 degrees F in a Dutch oven. Line trays with paper towels and set aside.
- Remove the potatoes from the water, then drain and place on a wire rack-lined sheet tray and pat dry with a paper towel. Working in small batches, cook the fries in the oil until just lightly golden, 4 to 5 minutes. Remove the potatoes, shake off the excess oil and let drain on the paper towels. Allow to cool, about 10 minutes.
- Increase the temperature of the oil to 375 degrees F.
- Working in small batches, fry the potatoes a second time until golden brown and crispy, about 2 minutes. Remove from the oil and drain well. Place in a large metal bowl and season with salt.
- For the carne asada: Add the garlic, lime juice, orange juice, cilantro, oil, jalapeño, chipotle and salt and pepper to taste to a bender. Blend until puréed. Place the marinade in a vacuum sealer bag with the skirt steak and vacuum seal the bag. Let sit while you preheat your grill to high heat.
- To cook, remove the steak from the marinade and wipe off any excess. Grill the steak for 3 to 4 minutes per side. Allow to rest before cutting half the steak into thin slices and the remaining half into 1/2-inch pieces.
- To assemble, place the French fries on a platter and top with half the Cotija, the cubed carne asada, another layer of fries, the remaining Cotija, sliced steak, cilantro, onions and jalapeño slices. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 988 |
| Total Fat | 53 g |
| Saturated Fat | 14 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 55 g |
| Cholesterol | 149 mg |
| Sodium | 1671 mg |