An Adaptation of Hector Gomez’s recipe from Tasty
Servings: 2-3
Time: 40 min (+ 40 min cook)



For the Baked Fries

For the Garnish

  • 1 teaspoon Himalayan Pink Salt
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Mexican Chili Seasoning
  • ½ teaspoon Oregano Rubbed
  • 2 cloves garlic, minced
  • 2 tablespoons freshly minced or dried Cilantro Leaves
  • ½ cup fresh orange juice (120 ml)
  • ¼ cup fresh lime juice (60 mL)
  • ½ lb. beef steak (225 g)
  • 1 tablespoon olive oil or butter
  • ½ cup shredded cheese (50 g)

For Serving


  1. Preheat oven to 375°F. 
  2. Wash potatoes, leaving skin on (you can peel them if you prefer). Cut potatoes into desired size fries.
  3. In a bowl of cold water, let potatoes soak for at least 30 minutes. Remove from water and dry very well.
  4. In a large bowl, toss and coat the fries with the olive oil, Mexican Chili Seasoning and Himalayan Pink Salt. Spread evenly in a single layer on a parchment paper-lined baking sheet. Bake for 20 minutes.
  5. For extrrrra crrrrrispy fries, turn the oven up to 425° and bake the fries until golden brown, about 20-25 minutes more.
  6. In a medium bowl, mix the Salt, Pepper, Mexican Chili Seasoning, Dried Oregano, garlic, fresh or Dried Cilantro, orange juice and lime juice. Add the flank steak and marinate for 20 minutes.
  7. In a pan over medium highheat, add a drizzle of oil or 1 tbsp butter and sear the steak for 30 seconds on each side. Cook another 2-2.5 minutes per side. Remove the steak and dice it.
  8. On the pan with the cooked fries, add the shredded cheese and the diced meat, then put under the grill until the cheese is melted.
  9. Before serving, garnish with sour cream, Guacamole Dip, diced tomatoes, fresh or Dried Cilantro and grated cheese.

I'm the YUMMMMY Mexican Chili to your CRISPYYY Fries ;)

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