“Carne Asada Fries – Fire-Roasted Street Food Revolution”

Allergens

Milk (in sour cream and cheese), Wheat (potato)

Ingredients

• 1. 2 large russet potatoes, washed and sliced into ½
• inch fries 2. 2 cups cooked, thinly sliced carne asada (flank steak) 3. 1 cup shredded Monterey Jack cheese 4. 1 cup sour cream 5. Zest and juice of one lime 6. 2 tablespoons chopped cilantro 7. 1 teaspoon ground cumin 8. 1 teaspoon smoked paprika 9. Salt and pepper, to taste 10. 3 tablespoons vegetable oil

Instructions

1. Preheat your oven to 425°F (220°C). In a large pot, heat about an inch of oil to 375°F (190°C). Fry the potatoes until golden brown and crispy, approximately 5 minutes per batch. Remove with a slotted spoon and let drain on paper towels.
2. Season your carne asada with salt, pepper, cumin, smoked paprika, and half of the lime zest. In a large pan over medium heat, sear the meat for about 3 minutes or until desired doneness is reached. Slice into thin strips.
3. Assemble the Carne Asada Fries by laying a bed of fries on a baking sheet, topping with carne asada, and adding Monterey Jack cheese. Bake in the oven for about 5 minutes or until the cheese is melted and bubbly.
4. In a small bowl, combine sour cream, lime juice, and remaining lime zest. Season with salt and pepper to taste.
5. Remove the fries from the oven, drizzle with the zesty lime crema, and top with chopped cilantro. Sprinkle on a generous amount of smoky chili dust for an unforgettable kick. Serve immediately!

Chef’s Insight

Add more chili dust to taste or sprinkle some crumbled queso fresco for extra flavor.

Notes

Feel free to adjust the spice levels according to your preference.