Carne Asada Fries from Del Taco feature tender, marinated grilled steak layered over crispy golden fries, topped with melted cheese, fresh pico de gallo, and a drizzle of creamy guacamole, delivering a flavorful and satisfying blend of savory and fresh ingredients.
Equipments
- Grill or grill pan
- Chef’s knife
- Cutting board
- Mixing bowl
- Baking sheet or fryer
- Tongs
- Cheese grater
- Spoon
- Serving plate or tray
Ingredients
- 1 lb (450g) flank steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lbs (900g) russet potatoes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup pico de gallo
- 1/2 cup guacamole
- Oil for frying or baking fries
Flank steak is the key protein, best marinated with olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper to achieve authentic flavor. Russet potatoes provide the ideal texture for crispy fries, whether frying or baking. Use a blend of shredded cheddar and Monterey Jack cheese for a rich, melty topping that complements the savory steak. Fresh pico de gallo and creamy guacamole add brightness and balance to the dish. You can recreate the bold, satisfying taste of Carne Asada Fries from Del Taco at home using these carefully selected ingredients.
Instructions
- Instructions:
- In a mixing bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper to make the marinade.
- Place flank steak in the marinade; cover and refrigerate for at least 1 hour.
- Peel and cut russet potatoes into fries.
- Soak potato fries in cold water for 30 minutes, then drain and pat dry.
- Heat oil in fryer or oven to 400°F (200°C).
- Fry or bake fries until golden and crispy, then drain on paper towels.
- Preheat grill or grill pan over medium-high heat.
- Grill marinated steak for 4-5 minutes per side, or until desired doneness is reached.
- Let grilled steak rest for 5 minutes, then slice thinly against the grain.
- Arrange fries on a serving plate or tray.
- Sprinkle shredded cheddar and Monterey Jack cheeses over hot fries.
- Top fries with sliced carne asada (grilled steak).
- Add spoonfuls of pico de gallo on top.
- Drizzle with creamy guacamole.
- Serve immediately.
Substitution
Carne Asada Fries from Del Taco copycat recipes typically call for flank steak marinated with lime juice, garlic, and spices to capture that authentic flavor. If flank steak is unavailable, skirt steak or sirloin can be used as suitable substitutes without compromising tenderness. You can bake the fries instead of frying for a healthier option or use frozen pre-cut fries to save time. When shredding cheese, a blend of sharp cheddar and mild Monterey Jack provides the best melt and taste contrast. If fresh pico de gallo ingredients aren't on hand, a store-bought salsa fresca works as a convenient replacement without losing freshness.
Tips
Make sure to soak the cut russet potatoes in cold water for at least 30 minutes to remove excess starch, which helps achieve crispier fries. When grilling the flank steak, rest it for 5 minutes after cooking to allow the juices to redistribute, resulting in more tender slices. Slice the steak thinly against the grain to maximize tenderness and enhance the eating experience. Your Carne Asada Fries will be best enjoyed served immediately to ensure the fries stay crispy and toppings remain fresh.
Nutritions
Carne Asada Fries from Del Taco offer a balanced mix of protein, carbohydrates, and fats. The flank steak provides a rich source of lean protein and essential amino acids, while the russet potatoes contribute complex carbohydrates and dietary fiber. The combination of cheddar and Monterey Jack cheeses adds calcium and saturated fats, and the guacamole supplies heart-healthy monounsaturated fats along with vitamins E and C. Your meal also benefits from antioxidants and fresh nutrients found in pico de gallo, enhancing both flavor and nutritional value.
Storage
To store your Carne Asada Fries leftovers, separate the fries, grilled steak, and toppings into airtight containers to maintain freshness. Keep the fries and steak refrigerated and consume within 2 days to prevent sogginess and spoilage. Guacamole and pico de gallo should be stored in separate, sealed containers to preserve their texture and flavor.
Variation or Alternatives
You can substitute flank steak with skirt steak or sirloin for a different texture and flavor profile. Instead of frying, oven-bake the fries for a healthier alternative by tossing them in olive oil and seasoning before baking at 425degF (220degC) until crispy. For a smoky twist, add chipotle powder to the marinade or use smoked gouda cheese in place of cheddar and Monterey Jack. Experiment with topping options by including pickled jalapenos or a drizzle of spicy crema to enhance the dish's complexity.
Allergies
Carne Asada Fries from Del Taco contain multiple potential allergens, including dairy from shredded cheddar and Monterey Jack cheese, and avocado in the guacamole, which some individuals may be allergic to. The dish also includes garlic and spices like cumin and chili powder that could trigger sensitivities or allergic reactions in certain people. Ensure you check all ingredients carefully and consult with your healthcare provider if you have known food allergies to avoid adverse effects.
Why this recipe?
Del Taco's Carne Asada Fries are beloved for their generous portion of tender, marinated carne asada layered over crispy fries, topped with fresh pico de gallo, creamy guacamole, and melted cheese. The unique combination of savory flavors and textures creates a satisfying experience that appeals to both meat lovers and fast-food enthusiasts. Recreating this dish at home allows You to customize ingredients and achieve the perfect balance of bold Mexican spices with comfort food. The freshness and quality of Del Taco's signature carne asada make the copycat recipe worth trying for an authentic taste.