Crockpot Carne Asada Loaded Fries Recipe

Rating: 4.9 from 23 reviews

• Yield: 4 servings

Ingredients

For the carne asada

• 1½ pounds flank steak
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• Juice of 1 orange
• Juice of 2 limes
• 1/3 cup beef broth

For the fries

• 3 large white sweet potatoes, cut into fries
• 3 tablespoons melted ghee (or avocado oil)
• Pinches of sea salt
• 1–2 tablespoons adobo seasoning (or your favorite taco seasoning)

For the tomato salsa

• 1 cup cherry tomatoes, quartered
• Handful of cilantro, minced
• 1/4 red onion, minced
• Juice of 1 lime
• Pinch of sea salt
• Pinch of garlic powder

For the guacamole

• 2 ripe avocados, mashed
• 1/4 white onion, minced
• 2 garlic cloves, minced
• 1/2 jalapeño, minced (remove seeds for less heat)
• Juice of 2 limes
• 2 pinches sea salt
• Pinch of cayenne (optional)
• Pinch of garlic powder

For garnish

• Shredded cheese (optional)
• Chopped cilantro
• Pickled jalapeños (optional but recommended)

Instructions

1. Combine all carne asada ingredients in a crockpot: flank steak, diced onion, red pepper, minced garlic, cumin, chili powder, smoked paprika, sea salt, orange juice, lime juice, and beef broth. Cover and cook on low for 7–8 hours, until the meat is very tender. Shred the meat with forks and keep it warm in the crockpot while you prepare the fries and toppings.
2. Preheat the oven to 375°F (190°C). Line a large baking sheet with foil and place a cooling rack on top. Toss the sweet potato fries with melted ghee (or oil) and a few pinches of salt. Arrange the fries in a single layer on the rack so they don’t overlap. Bake 30 minutes, then flip, sprinkle with adobo seasoning, and bake an additional 15 minutes until crisp and golden.
3. While the fries bake, make the tomato salsa: mix the quartered cherry tomatoes, minced cilantro, minced red onion, lime juice, sea salt, and a pinch of garlic powder in a bowl. Cover and chill in the fridge to let the flavors meld.
4. Prepare the guacamole by mashing the avocados and stirring in minced white onion, garlic, jalapeño, lime juice, sea salt, a pinch of cayenne (if using), and garlic powder. Taste and adjust seasoning, then cover and chill.
5. When fries are done, transfer them to an oven-safe baking sheet or cast-iron skillet. If using cheese, sprinkle it over the hot fries and return to the oven for about 10 minutes to melt.
6. Top the cheesy fries with shredded carne asada, spoonfuls of tomato salsa and guacamole, chopped cilantro, and pickled jalapeños to taste. Serve immediately while hot and juicy.