Nice 'N' Easy Mexican Carne Asada Fries

Let’s face it – getting your fast food fix on is simply too much work when you have to make two stops. Fries and tacos mash up in one cheesy pan to achieve snacking perfection. Bonus: You get to serve them right in the pan!

Serves 2


For the oven-baked fries
2 russet potatoes
2 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp paprika

For the carne asada
1 tsp salt
½ tsp black pepper
1 tsp chilli powder
½ tsp dried oregano
2 garlic cloves, minced
2 tbsp coriander, minced
120ml orange juice
120ml lime juice
225g skirt steak
1 tbsp rapeseed oil
45g grated Pepper Jack cheese


To serve
sour cream
diced tomatoes
coriander leaves
cotija cheese, grated

Preheat the oven to 230°C/gas mark 8. Line a baking sheet with parchment paper.

Cut potatoes into wedges. In a large mixing bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated. Place the fries on the baking sheet and bake for 30-35 minutes, or until the fries are crispy and golden brown.

In a medium bowl, combine the salt, pepper, chilli powder, oregano, garlic, coriander, orange juice, and lime juice. Add the skirt steak and marinate for 20 minutes.

Heat a cast-iron frying pan with the rapeseed oil. Cook the steak for 3 minutes on both sides for a medium cooked steak. Remove the steak and let it rest for 10 minutes before dicing.

In an ovenproof frying pan or skillet, place the baked French fries, Pepper Jack cheese, and diced carne asada, then grill until the cheese is melted.

Before serving, top with sour cream, guacamole, diced tomatoes, coriander, and grated cotija cheese.


Extracted from Tasty: Latest & Greatest (Ebury Press, approx €19.50).

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