Enchilada Steak Fries
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Additional Time
8 hrs
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Total Time
8 hrs 50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Enchilada Steak Fries
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Truly indulgent, these Enchilada Steak Fries are an adaptation of of the popular San Diego treat - Carne Asada Fries. French fries get topped with steak, guacamole, sour cream and pico de gallo for the perfect southern California dish.
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Ingredients
Steak
- 2 to 2 1/2 lb flank steak
- 1 enchilada sauce 10 oz can, Old El Paso
Guacamole
- 2 avocado ripe
- 2 cloves garlic minced
- lime juice of 1
- 2 tablespoons cilantro minced
- salt
- black pepper
Taco Cream
- 1 cup sour cream
- 1 tablespoon taco seasoning Old El Paso brand
Pico de Gallo
- 2 Roma tomato diced
- 4-5 green onions sliced
- 1 tablespoon cilantro minced
- lime juice from 1/2 lime
- salt
- black pepper
Fries
- 1 French Fries frozen, 30-32 oz bag
- 2 cups cheddar cheese shredded
- cotija cheese crumbled
Instructions
- Place the steak in a large zip top bag. Pour the can of enchilada sauce into the bag and seal. Marinate overnight
- Preheat a grill to medium-high heat. Oil the grill, then cook until medium rare, 5-7 minutes per side, depending on thickness. Let the steak sit for at least 5-10 minutes, then slice against the grain.
- While the steak cooks, cook the fries according to package direction.
- To make the guacamole, roughly mash the avocados in a medium bowl. Stir in the garlic, lime juice and cilantro. Season to taste with salt and pepper.
- In another bowl, stir together the sour cream and taco seasoning.
- In a third bowl, stir together the tomatoes, onions, cilantro and lime juice. Season to taste with salt and pepper.
- Place 1/4 of the fries on a plate and top with 1/4 of the shredded cheese. Place some of the steak on top of the cheese, followed by the guacamole, taco cream, and pico de gallo. Sprinkle the cotija over the top. Serve immediately.
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