Step 1

Whisk together the serrano peppers, garlic, cilantro, olive oil, orange juice, lime juice, vinegar, ancho powder, cumin and salt and pepper in a medium sized bowl until well combined. Marinate the steak in a bowl or sealable baggie in the refrigerator at least 2 hours, or overnight for more flavor penetration.

Step 2

Discard the marinade, then grill the steak 6-7 minutes per side, or until cooked to your liking. 135 degrees F is medium-rare. Let the steak rest for 10 minutes, then slice into bite-sized pieces.

Step 3

Wash and scrub the potatoes, then slice them into ¼ inch slices lengthwise. Think “French fry” size. You can leave the skins on, if desired.

Step 4

Cover the potatoes in a bowl with cold water and soak for at least 10 minutes. 60 minutes is better. Drain the pat the potatoes as dry as you can get them.

Step 5

Preheat oven to 350 degrees F (177 C).

Step 6

Toss the potatoes with olive oil and taco seasoning blend. Spread the fries out onto baking sheets and bake for 20 minutes, tossing them a bit about half way through.

Step 7

Increase the heat to 450 degrees F (232 C). and bake another 20-25 minutes, or until the fries are crispy. Remove the baking sheet from the oven. Reduce the heat to 350 degrees F.

Step 8

Top the cooked fries with shredded cheese, salsa con queso (if using) and the chopped carne asada.

Step 9

Bake 10-15 minutes, or until the cheese is nicely melted.

Step 10

Top and serve.