For the fries:
4 large potatoes, cut into strips
2 tbsp vegetable oil
1 tsp paprika
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
For the beef:
400 g beef (Skirt Steak or Ribeye)
1 tbsp olive oil
1 tbsp burrito spice mix
½ tsp salt
½ tsp black pepper
Juice of 1 lime
For the toppings:
1 avocado, sliced
½ red onion, thinly sliced
1 large tomato, diced or sliced
½ bunch fresh cilantro
1 lime, cut into wedges
Hot sauce to taste
Optional: Sour cream or our cilantro dressing
For the Chile de Árbol Mayonnaise:
1 cup mayonnaise
1 tbsp Chile de Árbol paste (adjust to taste)
1 tsp lime juice
1 garlic clove (optional)
Salt to taste
Air Fryer French Fries:
Preheat the air fryer to 200 °C (400 °F).
Toss the potato strips with oil, paprika, garlic powder, salt, and pepper.
Arrange in a single layer in the air fryer (cook in batches if needed).
Cook for 18-20 minutes, shaking the basket halfway through for even crispiness.
Remove and drain on paper towels.
Prepare the Beef:
Marinate the beef with olive oil, burrito spice mix, salt, pepper, and lime juice. Let it rest for 15-30 minutes.
Cook in a hot pan or on a grill for 3-5 minutes per side.
Remove from heat, let rest for 5 minutes, then slice into strips.
Chile de Árbol Mayonnaise:
Mix mayonnaise, Chile de Árbol paste, lime juice, garlic (optional), and salt.
Adjust spiciness to taste and let it chill for a few minutes.
Assembly:
Place the crispy fries on a plate.
Top with sliced beef.
Garnish with avocado, onion, tomato, and cilantro.
Drizzle with lime juice and hot sauce as desired.
Finish with Chile de Árbol mayonnaise and enjoy!
