I have been SO PUMPED to share this recipe with you guys because seriously, it is so damn delicious. I told Brian (the fiancé) that I didn’t want to toot my own horn but TOOT TOOT, I’m proud of this recipe. Someone corrected me the other day saying that this wasn’t legit carne asada because it’s suppose to be grilled and I went the crockpot route, but I’m saying to hell with it, this is my own version of carne asada. Boom b*tches, boom.
When I started making this recipe, I thought of it as a nachos recipe. And then I thought about what the hell I would load up onto my own nachos. That’s where the homemade tomato salsa and guacamole came from. But you know what I bought and totally forgot to add until I ate it for dinner later…pickled jalapeños. I am seriously obsessed with those little things. So, I highly recommend you adding those to your own carne asada loaded fries, it makes the flavor just that much better!
And before you poop your pants about me using cheese in this recipe, just don’t use the cheese, there ya go, no complaining needed. I do fine with cheese so I used it, but you don’t have to, pumpkin!
Now who the hell is watching Bachelor in Paradise? I wasn’t super into it when I first started watching it because that one Ashley chick cries 87 times per minute, but over time I got used to it. It’s kind of like white noise now. I’ve never watched any of the seasons before so I’m not totally sure about the premise or how anyone wins or really IF anyone wins, but I like the drama they stir up. Do you just hate Joe as much as I hate him now? And do you just picture Jade naked every time she talks now after her Playboy scandal? Don’t act like you didn’t google that sh*t.
Anywho! Balls, book tour is seriously right around the corner. I’m starting the first leg of my book tour on Tuesday and have 6 stops within 12 days. I have a little extra time in Atlanta where I’m seeing some friends and hoping to drop into a CrossFit gym, then a little time in Boston to go to a game at Fenway, staying in Times Square in NYC for just a minute, then I head to Pittsburgh to visit with Bill Hayley before I head to Chicago and have dinner with a friend. You know what’s really freaking cool? All because of CrossFit and blogging, I have a friend to see in every city! Seriously, every person I’m visiting in each city is all through the wonderful world of paleo. So cool. Are you coming? I sure hope so because I’m all kinds of excited to get dressed up and meet all of you! And even more excited about you guys finally getting to see the book!!
For the carne asada
- 1 1/2 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
- 1/3 cup beef broth
For the fries
- 3 large white sweet potatoes, sliced into fries
- 3 tablespoons melted ghee
- couple pinches of salt
- 1-2 tablespoons adobo seasoning
For the tomato salsa
- 1 cup cherry tomatoes, cut in fourths
- 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 avocados, mashed
- 1/4 white onion, minced
- 2 garlic cloves, minced
- 1/2 jalapeño, minced
- juice of 2 limes
- 2 pinches of sea salt
- pinch of cayenne pepper
- pinch of garlic powder
- shredded Kerrygold cheese (optional)
- chopped cilantro, to garnish
- pickled jalapeños, to garnish
- 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!
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