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Truly indulgent, these Enchilada Steak Fries are an adaptation 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.

Enchilada Steak Fries


  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

Steak

  • 2 to 2 1/2 lb flank steak
  • 1 can (10 oz) Old El Paso Enchilada Sauce

Guacamole

  • 2 ripe avocados
  • 2 cloves garlic, minced
  • juice of 1 lime
  • 2 tablespoons minced cilantro
  • salt and pepper

Taco Cream

  • 1 cup sour cream
  • 1 tablespoon Old El Paso taco seasoning

Pico de Gallo

  • 2 roma tomatoes, diced
  • 45 green onions, sliced
  • 1 tablespoon minced cilantro
  • juice from 1/2 lime
  • salt and pepper

Fries

  • 1 bag (30-32 oz) frozen french fries
  • 2 cups shredded cheddar cheese
  • crumbled cotija cheese

Instructions

  1. Place the steak in a large zip top bag. Pour the can of enchilada sauce into the bag and seal. Marinate overnight
  2. 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.
  3. While the steak cooks, cook the fries according to package direction.
  4. 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.
  5. In another bowl, stir together the sour cream and taco seasoning.
  6. In a third bowl, stir together the tomatoes, onions, cilantro and lime juice. Season to taste with salt and pepper.
  7. 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.