In addition to serving carne asada with fresh tortillas, guacamole, shredded cabbage, salsa, and sliced red onions, traditional Mexican sides include fresh radishes, frijoles de la olla or cebollitas, which are grilled scallions.
Frijoles de la olla are beans, often pinto, that are made in a pot. Carne asada served on top of fries is a popular dish in the American Southwest.
Spanish for "grilled meat," carne asada is great backyard barbecue food. Below is how to take this recipe at home (shared by bonappetit.com):
8 poblano chiles
2 bunches green onions (about 12), dark green tops trimmed
2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
4 garlic cloves, minced
Coarse kosher salt
Corn or flour tortillas
2 avocados, peeled, pitted, sliced
Salsa Mexicana (get recipe)
Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.
Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.
Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.