It's national French Fry Day!!! Any day that we celebrate the wonderful spud is great with us. This year French Fry day falls on a Taco Tuesday, such a dilemma. We decided to celebrate both by whipping up a batch of these CARNE ASADA FRIES!!!
You have got to try these, you won't regret it.
INGREDIENTS Marinadee: 3/4 c orange juice 1/4 c lime juice 2 cloves garlic, finely minced 1/2 c soy sauce 1 chipotle chile in adobo, finely chopped 1 T sauce from canned chipotle 1 T ancho chile powder 1 T cumin 1 T coriander 1 t oregeno 1/2 c avacado oil (or other neutral oil) 3 # skirt steak 4 russet potatoes 2 c beef tallow Cheese Sauce: 1/2 c half and half 1/2 c reserved marinade 4 oz velveeta 2 c fiesta blend shredded cheese 1 can green chiles Toppings: 1/2 yellow onion, diced 3 roma tomatoes, diced 1/2 c chopped cilantro 1/4 c queso fresco, crumbled
DIRECTIONS Combine marinade ingredients and combine with skirt steak in a gallon bag. Marinate in the fridge for 4 hours. Peel potatoes, and slice into 1/4 inch fries. Soak in ice cold water for 4 hours. We prepared our carne asada in the sous vide (if you don't have a sous vide, you can skip this step and grill your skirt steak). Seal steak with 1/2 cup of the marinade and place in the sous vide for 2 hours at 132 degrees. Remove from bag and sear on both sides in a cast iron skillet, reserving marinade. Chop cooked meat into strips and set aside. To make the fries, use the double fry method. Pull the cut potatoes out of the water and dry thoroughly on paper towels. Heat the beef tallow to 265 and fry, in batches, for about 5 minutes (or until fries begin to soften). Drain on a paper towel. Increase the oil to 350 and fry potatoes again, in batches, until golden brown. Combine half and half and reserved marinade in a saucepan over medium heat. Add velveeta and shredded cheese stirring until smooth and incorporated. Add green chiles. To assemble, mound fries on platter. Layer with cheese, carne asada, and toppings. Serve with extra cheese and sour cream.