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Air Fryer Carne Asada Fries

Ingredients

Carne asada

  • 5 lbs Skirt steak
  • 1/4 bunch Cilantro
  • 2 tbsp chopped garlic
  • 1/3 cup Lime juice
  • 1/4 Lemon juice
  • 1 tbsp Chili powder
  • 1/4 tsp fajita seasoning
  • 1 1/2 tbsp Salt
  • 1 tbsp pepper,
  • 1/4 cup Olive oil
  • 1/3 cup Orange juice
  • 1 cup Water

Guacamole

  • 2 large avocados seed removed - chopped
  • 1/2 of a large white onion skin removed - chopped
  • 1 tsp. minced garlic
  • 1 jalapeno seeds and stem removed - diced
  • 1/2 lime juiced
  • Salt and Pepper to taste
  • 1/2 tsp. cayenne pepper
  • 1/4 cup chopped cilantro
  • Cilantro for garnishing

Carne Asada french fries

  • 1 bag of frozen french fries
  • 1/2 cup Guacamole (recipe included)
  • 1/2 pd Carne asada (recipe included)
  • 1/4 cup diced white onions
  • 1/4 cup Salsa
  • 1/4 cup Sour cream
  • 2 tbsp. Cilantro
  • 1/2 cup Colby Jack cheese
  • 1/2 cup Cheese Curds

Instructions

Carne asada

  1. Place the skirt steak in a large baking dish that has a lid to it. 

  2. Evenly season your skirt steak with salt and pepper. 

  3. In a large mixing bowl add all ingredients and mix to combine. 

  4. Pour your mixture over the steak and cover for 12-24 hours. 

  5. Cook on a flat skillet until done to a medium. 

Guacamole

  1. In a large bowl add your ingredients 

  2. Mash the ingredients together using potato masher.

  3. Garnish with Cilantro 

Carne Asada french fries

  1. Place 1/2 of the bag of frozen french fries in the Air Fryer. Do this twice to make the whole bag.

  2. Set your temperature to 400 and cook for 15 minutes. 

  3. Make sure to shake the Air fryer basket half way through. 

  4. Turn your oven to broil on high 

  5. Place the fries on a parchment lined baking pan.

  6. Top the french fries with the cheeses 

  7. Place the fries in the oven and cook for 4-5 minutes until the cheese is melted

  8. Place your fries on your serving plate or bowl 

  9. Now top with the onions, carne asada, and salsa. 

  10. Top with guacamole and sour cream 

  11. garnish with cilantro