Hello, it’s Marco Hernandez again. I hope you are sipping on a agua de piña while preparing the main course! This casserole is a twist on the classic Carne Asada Fries which you can find everywhere back home!
2lbs flank or skirt steak Olive oil Kosher salt and fresh ground black pepper Shoestring Fries (try making your own!) Shredded Cheddar Jack & American Cheese Sour Cream
Marinade 4 garlic cloves, minced 1 jalapeno chili pepper, seeded and minced 1 tsp. freshly ground cumin seed (best to lightly toast seeds first, then grind them) 1 large handful fresh cilantro, chopped Salt and freshly ground black pepper 2 limes, juiced 2tsp. white vinegar ½ tsp. sugar ½ cup olive oil 1 or 2 jalapenos seeded and diced (depending on how hot you like it)
Mix all marinade ingredients and place in a Ziploc bag or a bowl. Rub meat with oil, salt and pepper, place into marinade and let marinate for at least 30 minutes. The longer the better.
Begin baking the fries to the package's instructions, as they will take longer than the meat.
To make your own fries, try this: Take 2 potatoes per person, cut in 1/4 pieces or 1/6. Spread a little olive oil evenely into a oven dish, add the potatoes. Sprinkle a little salt and olive oil over them. Add garlic cloves if you like. Bake at 450F for 30-45 minutes.
For the meat: Grill on medium/high. 5 minutes per side, not too long because meat is thin. Then thinly cut up the meat and place in a bowl and wait for the French fries. Once fries are done take and put a single layer of fries on the bottom of a baking dish, place a layer of carne asada, then sprinkle with cheese, repeat until out of Fries and carne asada. Top off with shredded cheese.
Place in oven at 350 degrees for 5 or so minutes or until the cheese has melted.