Recipe Review: Carne Asada Loaded Fries

I love all things football and the food that goes along with it. Being that football season has kicked into high gear, I’m on the hunt for the perfect comfort foods to pair with my hard cider or gluten free beer (speaking of which, you have to try Omission! It’s the only beer that is gluten free that doesn’t taste gluten free). Seriously.

Anyhooters – we aren’t going to Hooters for game day so it’s up to me to figure out how to help my friends feel like they are eating tailgate food. I first look to all of the major food groups: donuts, candy, and nachos. Just kidding. But seriously, nachos. How could I do a take on nachos? I have made paleo nachos before so I wanted something different. I stumbled upon PaleOMG’s blog with her newly launched carne asada fries and I wanted to give them a go. Close enough to nachos for me since they were piled high with meat and toppings. The result was mouth watering and my friends ate seconds. The fries though. They turned out PERFECT and it was all about using a cooling rack in the oven. Who knew? Give these a try!

PaleOMG Carne Asada Loaded Fries

Serves 4


Place all ingredients for the carne asada in crockpot, cover and cook on low for 7-8 hours. Use a fork to shred the carne asada and leave in crockpot on warm while you make the rest.

Preheat oven to 375 degrees. Line a large baking sheet with foil and place a cooling rack on top. Wash sweet potatoes then slice into fry size pieces. Toss fries in ghee and sprinkle with salt. Place all fries on cooling rack without overlapping. Place in oven to bake for 30 minutes then turn fries over, sprinkle with adobo seasoning, and cook for 15 more minutes to help cook evenly.

While sweet potatoes cook, make the tomato salsa: mix all ingredients in a bowl then cover and place in the fridge to cool.

Make the guacamole: mix all the ingredients in a bowl then cover and place in the fridge to cool.

Once sweet potato fries are done cooking, remove from oven and place on a baking sheet or in cast iron skillet, top with cheese then place back in the oven for 10 minutes to melt cheese.

Lastly, top fries with shredded carne asada, tomato salsa, guacamole, cilantro, and jalapeños!


For the carne asada

1½ pounds flank steak

1 yellow onion, diced

1 red bell pepper, diced

4 garlic cloves, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoke paprika

1 teaspoon sea salt

juice of 1 orange

juice of 2 limes

⅓ cup beef broth

For the fries

3 large white sweet potatoes, sliced into fries

3 tablespoons melted Tin Star Ghee

couple pinches of salt

1-2 tablespoons Primal Palate Adobo Seasoning (I used Paleo Nick's chipotle seasoning)

For the tomato salsa

1 cup cherry tomatoes, cut in fourths

handful of cilantro, minced

¼ red onion, minced

juice of 1 lime

pinch of sea salt

pinch of garlic powder

For the guacamole

2 avocados, mashed

¼ white onion, minced

2 garlic cloves, minced

½ jalapeño, minced

juice of 2 limes

2 pinches of sea salt

pinch of cayenne pepper

pinch of garlic powder

For garnish

chopped cilantro, to garnish

pickled jalapeños, to garnish

sour cream, garnish, (optional)

EntréeSara Nelson