Campfire Carne Asada Fries!

This is such a great recipe that checks all the boxes after a long day on the trails (it makes an even better late breakfast after a long night of drinking around the campfire!).

One of my biggest tips for cooking these “more elaborate” meals out in the backcountry is to try to knock out as much prep at home as possible. Things like dicing onions, mixing spices, making marinades, and more, can all happen at home in your kitchen! It’ll make meal time way less hectic when you’ve finally made camp!

And what’s even better is that once your fire is hot and with all the prep work done, this whole thing can be ready to eat in about 20 minutes! Not bad at all!

Here’s what you’ll need:

Carne Asada

  • ~2lbs Flap Steak (Skirt steak works too, just something thin is ideal for carne asada)

  • 1/2 bunch cilantro

  • 2 tbsp olive oil

  • 4 cloves of garlic

  • 1 tbsp soy sauce (trust me on this)

  • Juice of 2 limes

  • Salt and Pepper to taste

Combine all ingredients in food processor until a paste, spread on carne asada meat and let marinate (ideally 1-2hr).

Guacamole

  • 4 avocados

  • 1/2 bunch of cilantro

  • 1/4 red onion

  • juice of two limes

  • salt and pepper to taste

Chop onions a cilantro, mash avocados, combine everything (and then try not to eat it all before dinner is ready).

The Fries

  • 1 bag of frozen crinkle cut fries

  • 1L of cooking oil

  • salt and pepper

Using the cold oil frying method from Harry at Fire to Fork, add the oil to your pan, add the fries, place on the fire to bring up to heat (it really works!). Once golden brown, remove the fries from the oil and place on paper towels to drain the excess oil. Salt and pepper to taste.

The Toppings

  • Chesse (duh!)

  • Sour Cream (optional)

  • Salsa (can never go wrong)

  • Anything else you can think of!

With all of the main ingredients prepped, it’s time to assemble! Lay down a bed of fries, top with cheese and carne asada, then add your guac and any other toppings you desire!

Enjoy!

Watch the video here: https://youtu.be/LzMdKIT5Pcs

Ben Stinnett