Fast Campfire Carne Asada Fries
Campfire carne asada fries over the open flames of a campfire, elevates your outdoor dining experience. Try the mouthwatering and satisfying campfire carne asada fries. Inspired by the fusion of Mexican and Californian cuisines, this dish takes traditional poutine to a whole new level with a bed of crispy french fries topped with tender carne asada, cheese, guacamole, Pico de Gallo, and more.
Perfect for camping trips or backyard cookouts, this recipe encompasses the vibrant flavors and easy preparation that will impress both kids and adults alike. Learn how to make this crowd-pleasing dish step by step and get ready to savor every delicious bite under the stars.
Key Takeaways
— Unique Camping Recipe: Campfire carne asada fries offer a unique and delicious twist on traditional camping meals.
— Mexican-California Fusion: This campfire carne asada fries recipe combines Mexican flavors with California living, making it a flavorful and satisfying meal.
— Customizable Ingredients: The recipe allows for customization with toppings like guacamole, sour cream, cheese, and more to suit individual preferences.
— Campfire Cooking: The potatoes can be cooked over coals or on a grill, making it a perfect outdoor cooking option for camping trips.
— Kid-Friendly Recipe: Engage children in cooking by involving them in the preparation of the campfire carne asada fries, making it a fun and interactive meal to create together.
— Home Preparation: While ideal for camping, the campfire carne asada fries recipe can also be made at home for a flavorful and satisfying family meal any time.
— Author Expertise: Laurel Rodgers, the creator of Boondocking Recipes, is known for her fire cooking journey and guarantees delicious results with her recipes.
FAQ For the Campfire Carne Asada Fries Recipe
What are Campfire Carne Asada Fries?
Campfire carne asada fries are a delicious outdoor dish inspired by the Mexican twist on poutine, featuring a bed of french fries topped with flavorful carne asada (Mexican steak), cheese, and toppings like guacamole, sour cream, salsa, and cilantro.
What ingredients are needed to make a campfire carne asada fries recipe?
The key ingredients for campfire carne asada fries include flap or skirt steak for the carne asada, russet potatoes for the fries, and toppings like Pico de Gallo (tomato, onion, cilantro, jalapeño, lime juice, salt), guacamole, shredded cheese, sour cream, and radishes.
How can I cook campfire carne asada fries outdoors?
To prepare campfire carne asada fries outdoors, marinate the steak in advance if camping, then cook the potatoes over hot coals in foil packets. Grill the carne asada over heat until cooked to desired doneness. Serve the cooked steak on top of the crispy fries with your choice of toppings.
Other Camping Side Dish Recipes to Try
Easy Campfire Grilled Corn Salad Recipe
Campfire Red Potato Hash Recipe
Preparing for Your Campfire Cooking Experience
Essential Ingredients for Campfire Carne Asada Fries Recipe
Some of the vital ingredients you will need for making delicious campfire carne asada fries include flap or skirt steak, garlic, onion, cilantro, olive oil, lime juice, soy sauce, cumin, russet potatoes, and a variety of seasonings like garlic powder, chile powder, and onion powder. These ingredients come together to create a flavorful and satisfying campfire meal that will impress your fellow campers.
Tools and Equipment Needed
Fries: To make the perfect fries for your campfire carne asada fries, you’ll need a sharp knife for cutting the potatoes into wedges, a large bowl for coating them with olive oil and seasonings, and heavy-duty foil for grilling them over the campfire. Carne: Cooking the carne asada requires a grill or a fire pit with a grate, tongs for flipping the steak, and a cutting board for chopping the meat. Additionally, having a chimney starter for the charcoal can help in getting your campfire going efficiently.
The Campfire Carne Asada Fries Recipe
Marinating the Meat
Assuming you want to elevate your campfire cooking game, marinating the meat is a crucial step in creating flavorful campfire carne asada fries. The marinade, comprising garlic, onion, cilantro, olive oil, lime juice, soy sauce, cumin, salt, and pepper, infuses the flank or skirt steak with bold Mexican flavors. Refrigerate the marinated meat for at least 4-6 hours to allow the flavors to meld together perfectly.
Crafting the Perfect Campfire Fries
Meat is marinated, potatoes are peeled and cut into wedges, and it’s time to craft the perfect campfire fries to serve as the base for your campfire carne asada fries recipe masterpiece. Russet potatoes are coated in olive oil and seasoned with garlic powder, chile powder, onion powder, and salt. Cooking the potatoes in foil packets over hot coals or on a grill ensures they are tender with a hint of smokiness, ready to be loaded with the savory carne asada and toppings.
Assembly and Toppings
Layering Your Campfire Carne Asada Fries Recipe
Your campfire campfire carne asada fries is all about the layers. Start with a base of crispy, seasoned Idaho potatoes cooked over hot coals, top them with juicy grilled carne asada steak, and then add a generous helping of homemade Pico de Gallo for a burst of freshness. Finish it off with creamy guacamole, tangy sour cream, sharp cheddar cheese, and a sprinkle of julienned radishes for that extra crunch.
Customizable Topping Ideas
Campfire carne asada fries are fully customizable to suit your taste preferences. You can add extra toppings like pickled jalapeños for heat, black beans for added protein, or even drizzle on some hot sauce for an extra kick. Get creative with your toppings to create a unique flavor profile that matches your preferences, making each bite a delicious adventure.
Assemble your campfire carne asada fries recipe by layering the components in a cast iron skillet or directly on a serving plate to create a visually appealing dish packed with flavor. Start with a generous portion of seasoned fries, top with the carne asada, and then layer on the Pico de Gallo, guacamole, sour cream, radishes, and cheese. Serve immediately while everything is still warm and enjoy the ultimate campfire meal experience.
Cooking Techniques and Tips
Grilling the Carne Asada
To ensure your carne asada turns out perfectly juicy and flavorful, it’s crucial to marinate the meat for at least 4-6 hours, as suggested in the recipe. When grilling the steak, whether over a grill or coals, aim for about 5 minutes per side, or until it reaches your desired level of doneness. Resting the steak before chopping it into bite-sized pieces will help retain its juices and tenderness.
Achieving Perfectly Cooked Campfire Fries
For the ideal campfire carne asada fries, cutting the potatoes into wedges and seasoning them with a mix of olive oil, garlic powder, chile powder, salt, and onion powder is crucial. When cooking the fries over a grill or coals, make sure not to overstuff the foil packets to allow steam to circulate and ensure even cooking. The potatoes should be fork-tender after approximately 20 minutes of cooking. Serve them as a hearty base for the carne asada and toppings.
For instance, the choice of potatoes, the thickness of the wedges, and the cooking time all play a role in achieving perfectly cooked campfire carne asada fries that are crispy on the outside and fluffy on the inside. Experimenting with different seasonings and cooking methods can also add variety to this delicious campfire dish.
Serving and Enjoying the Campfire Carne Asada Fries Recipe
Plating and Presentation Tips
To ensure a visually appealing presentation of your campfire carne asada fries recipe, consider layering the toppings strategically on top of the crispy potato wedges and flavorful carne asada. Start with a base of the fries, top with the chopped carne asada, then add the Pico de Gallo, guacamole, sour cream, shredded cheese, radishes, and a squeeze of lime for that perfect finishing touch. Knowing how to layer the toppings will not only make your dish look appetizing but also enhances the flavor profile.
Pairing with Sides and Drinks
Pairing your campfire carne asada fries recipe with the right sides and drinks can elevate the dining experience. The robust flavors of the carne asada and toppings pair well with refreshing sides like a crisp green salad or grilled vegetables. For drinks, a cold Mexican beer or a zesty margarita can complement the dish perfectly. The choice of sides and drinks can enhance the overall enjoyment of the meal, creating a balanced and satisfying experience.
Final Thoughts On the Campfire Carne Asada Fries Recipe
So, elevate your campfire cooking game with this irresistible campfire carne asada fries recipe. This Mexican-inspired twist on poutine combines flavorful carne asada with crispy potatoes and a variety of delicious toppings to create a meal that is sure to impress. Whether you’re camping outdoors or cooking at home, this recipe is a crowd-pleaser that can be customized to suit your taste preferences. So gather your ingredients, fire up the grill or campfire, and get ready to enjoy a memorable and delicious dining experience with these campfire carne asada fries.
Campfire Carne Asada Fries Recipe
Equipment
- Blender
- whisk
- mixing bowl
- Fire Proof Gloves
- Fire Grate or Grill
- foil paper
- Cooking Utensils
- dining utensils
- Campfire Fork Or Tongs
Ingredients
Marinade
- 2 cloves garlic crushed
- 1 onion medium sized quartered
- 1/2 bunch cilantro leaves and stems
- 1/4 cup olive oil extra virgin
- 1/4 cup lime juice
- 1 tablespoon soy sauce or tamari for a gluten free option
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoons black pepper
- 2 pounds skirt steak
Pico de Gallo
- 1 tomato large diced
- 1/4 cup red onion diced
- 1/4 cup cilantro diced, divided
- 1 tablespoon lime juice
- 1/4 tsp salt
Fries
- 2 pound potatoes
- 1/4 cup olive oil extra virgin
- 2 teaspoon garlic powder
- 2 teaspoon chile powder
- 2 teaspoon salt
- 2 teaspoon onion powder
- 2 cup guacamole
- 1 cup sour cream
- 3 radishes julienned
- 2 limes cut into wedges
- 1 1/2 cups cheese sharp cheddar shredded
Video
Instructions
- In a blender, combine the garlic and black pepper. Puree coarsely by pulsing. Seal a big plastic bag and add the steak. Toss in the marinade, seal the bag, and give the meat a good squeeze to coat it thoroughly. Chill for at least four to six hours, preferably overnight.
- In a mixing bowl, combine all of the Pico de Gallo. Remove off the table.
- Cut the potatoes into wedges after peeling. Marinate in olive oil and sprinkle with spices. Cut heavy-duty foil into squares and stuff each one with five to ten potato wedges. Make sure there's enough space between the potato wedges in the foil packets so steam can escape. Don't stuff them too full. The proportion of fries to wedges and squares is proportional to their sizes. Raise the foil square over the potatoes by grabbing the two corners. Roughly half an inch above the potatoes, roll the foil together. To roll the foil, take the unrolled edges and twist them tightly around each other. Next, curl up the tip.
- Prepare a grill for medium-high heat and set foil packets on it to cook potatoes. For even cooking, turn the packs over and rotate them. About 20 minutes into the cooking time, the potatoes should be fork tender. A lot of steam will be released when you open the foil packages, so be careful!
- Put in a fire ring or other fire-safe container and fill it with coals to cook the potatoes over embers. Under the chimney, ignite some kindling or newspaper stubs. Coals should be piled high in the fire ring once the flames have died down and they have turned orange. To ensure equal cooking, place foil packets on top of the embers and turn them over occasionally. About 20 minutes into the cooking time, the potatoes should be fork tender. A lot of steam will be released when you open the foil packages, so be careful!
- Heat a grill to high and cook the carne asada steak for approximately 5 minutes on each side. Carne asada cuisine Place in a fire ring or fire-safe container after placing over coals; fill with coals. Under the chimney, ignite some kindling or newspaper stubs. Coals should be piled high in the fire ring once the flames have died down and they have turned orange. To grill steak to your liking, set grate over hot coals and cook for approximately 5 minutes on each side.
- Let the steak rest for a few minutes before chopping it. Then transfer it to a cutting board. Finely chop into little bits.
Nutrition
