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!!
Crockpot Carne Asada Loaded Fries
- Yield: 4 1x
Ingredients
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
For garnish
- shredded Kerrygold cheese (optional)
- chopped cilantro, to garnish
- pickled jalapeños, to garnish
Instructions
- 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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I love the way you make us laugh, but even more so I love the way you make us say OMG!! I have made a lot of your recipes from your cookbooks and we always say omg….but this recipe had us singing hallelujah! Ha-ha. OMG is all we kept saying with lots of umms and ahhs…foodgasm- forsure!!
Thanks for making our night of dinner and movies a hit!!
yayyyyyy! i felt the same way when i made this! so so glad you loved it as much as i did!
My whole family loved this. Even my picky 9yo. My son and husband had flour tortillas with theirs but they also enjoyed the fries. I made sweet potato and regular potatoes. Not sure why but I’ve always felt intimidated about making homemade salsa but it was great and easy peasy. I tried making guac about 5 years ago and it didn’t turn out well so I gave up on that also….. Until tonight. This recipe has changed my life!!!! 😉
Your most recent cookbook is on my Christmas list. Can’t wait. And thank you.
Hi Juli,
Wanted to let you know that my husband and I made this for dinner this week. While the sweet potato fries won’t hold up, they are still very good and this recipe is very easy to make and packs punch in flavor! Thanks so much for sharing!
5 minute prep time for all that dicing, chopping, fresh salsa, fresh guac and potato slicing…stoked to try this, but clearly I need better skills!
This was amazing!!And so easy!!! And I want to make this once a week! I put left over steak on cauliflower rice for lunch, and that was amazing as well!!
Made this last night…..er-mah-gerd….it was amazeballs. I could eat this everyday of my life.
This was delicious!
I added a jalapeño pepper, juice of one extra orange, and cilantro to the crock pot mix.
I made one pound of flank steak and I’ve been eating it for days! Leftovers are amazing!
Thank you so much for this fabulous recipe! I am so excited to try more of your recipes!
Hey Juli- I tried making your Carne Asada last week and the meat is super tough, still difficult to pull the meat apart for meals. Do you think where I buy the flank steak matters, or is there another way to make the meat less tough? Otherwise- this was a fantastic recipe! 😉
if you cooked it for 8 hours, it should not be tough at all. it could be the quality of the meat or that it just needs to cook longer
This is so amazing! So happy I tried it! I will be making this again and again!
This looks amazing! Do you think it would be ok to cook on high for less time? Just found this recipe & in a bit of a time crunch!
you could probably do it high for 6 hours! i haven’t tried it that way though