Carne Asada Tater Tots (Air Fryer Totchos)

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Carne asada tater tots borrow the best parts of loaded nachos and California carne asada fries to make one delicious hybrid that can be enjoyed as an appetizer or main dish.

Crisp potato tots are covered with citrus-marinated steak, pico de gallo, guacamole, fresh jalapeño and lime crema, giving you hot potatoes, warm beef and cool toppings on the same plate.

I have a weakness for any meal that gives me an excuse to cover potatoes with steak and call it dinner. These carne asada totchos are certainly filling enough for that, although I’d also put a big plate in the middle of a table and let everyone dig in themselves.

What are Carne Asada Totchos?

Totchos are tater tot nachos, with crisp tots taking the place of tortilla chips. This version adds chopped carne asada and the toppings you might find on loaded nachos or carne asada fries.

The name’s playful and the idea’s a solid one. Tater tots have plenty of rough, crunchy edges to catch the juices from the steak, while their fluffy potato centers make the dish a heartier choice than regular nachos.

The California Connection

Carne asada fries are a Mexican-American specialty associated with San Diego, California. The classic dish loads French fries with chopped carne asada, cheese, sour cream and guacamole, with salsa or pico de gallo often added too.

These carne asada tater tots borrow that combination and replace the fries with air-fried tots.

I wouldn’t call the tot version a traditional San Diego recipe because its exact origin isn’t documented in the same way.

It’s better described as a California-inspired mashup of carne asada fries and tater tot nachos. If you like the steak, save the same marinade for carne asada tacos another day.

Why You’ll Enjoy It

• The air fryer makes the tots crisp without a pan of frying oil.
• You can cook the steak in a skillet while the potatoes are in the air fryer.
• The toppings can be prepared while the steak marinates.
• It works as a hearty appetizer, game-day snack or casual dinner.
• Everyone can add their own guac, chiles and crema at the table.
• The carne asada can be marinated several hours ahead.

Carne Asada Totchos Ingredients

• Skirt or flank steak: Both cuts take marinades well and cook quickly in a hot skillet. I recommend bringing the meat to room temperature before cooking it, which takes half an hour or so on the counter in a warm kitchen. Slice the cooked steak across the grain so it’s tender and easy to eat with the tots.
• Orange and lime juice: The citrus seasons the beef and helps tenderize its surface. I recommend using fresh juice if you can, as it tastes much better than bottled juice.
• Garlic, cumin, chili powder and oregano: These give the marinade its savory, earthy seasoning and gentle heat. Use fresh spices, as old ones might have muted flavors.
• Frozen tater tots: Grab a bag and cook them straight from frozen. Thawing can make them soft before they reach the air fryer. And this recipe is all about the crispy tots!
• Pico de gallo: I strongly recommend you drain off excess tomato liquid before adding it so the tots keep their crunch.
• Guacamole: Add small spoonfuls around the plate or serve it in a bowl for dipping.
• Lime crema: Lime juice loosens the sour cream enough to drizzle and gives it a citrusy taste.
• Jalapeño, white onion and cilantro: These finish the totchos with heat, crunch and color. Any of these can be left off.
• Shredded cheese: Monterey Jack, cheddar or a Mexican-style cheese blend is optional. I don’t think these need a huge amount of cheese, although a light layer is good if you do want the full nacho treatment.

How to Make Carne Asada Tater Tots

1. Marinate the steak: Mix the orange juice, lime juice, oil, garlic and seasonings. Add the steak and refrigerate it for at least 30 minutes.
2. Air fry the tots: Arrange the frozen tots in a single layer and cook until crisp, shaking the basket during cooking. Work in batches if your air fryer is small.
3. Cook the carne asada: Pat the excess marinade from the steak, then sear it in a very hot skillet. Let it rest before slicing across the grain and cutting it into bite-size pieces.
4. Make the crema: Stir the sour cream with lime juice and a pinch of salt.
5. Add cheese if liked: Move the hot tots to a shallow air-fryer-safe pan, scatter cheese over them and return them to the air fryer briefly to melt it.
6. Assemble the totchos: Put the tots on a platter, then add the carne asada, pico de gallo, guacamole, jalapeño, onion, cilantro and crema, and serve right away.

Tips for Crisp Tater Tot Nachos

• Don’t overcrowd the air fryer basket. Air needs to circulate around the tots for the outside to brown.
• Shake the basket two or three times so the tots cook evenly.
• Drain the pico de gallo in a small strainer before it goes on the plate.
• Rest the steak before cutting it. Slicing it immediately sends more of the juices onto the cutting board.
• Cut the beef into small pieces. Large strips make the totchos awkward to eat and can pull several toppings off at once.
• Keep cold toppings off until serving. Sour cream, guacamole and salsa soften the potatoes as they sit.
• Put the finished dish together at the last moment. You can have every component ready before the tots finish cooking.

Substitutions and Variations

• Make them cheesy: Add Monterey Jack, pepper Jack, cheddar or a Mexican cheese blend after the tots are crisp, then air fry just long enough to melt it.
• Use leftover carne asada: Warm chopped cooked steak in a skillet and add it to freshly cooked tots.
• Turn the steak into tacos: Serve the carne asada in warm corn or flour tortillas with onion, cilantro, salsa and lime. This is also useful if someone would prefer carne asada tacos while everyone else has totchos.
• Change the salsa: Try salsa verde, roasted tomato salsa or a corn salsa. Drain any watery salsa first.
• Try another potato product: I love crispy little potato pops or potato balls and have used them for all kinds of dishes including pairing them with scallops and a citrusy dressing as an appetizer and enjoying them as part of a fish and chips dinner. Feel free to swap them in for the tater tots. Or consider potato smilies, potato-shaped dinosaurs (is that a thing?) or your preferred potato product! I tried sweet potato puffs with this recipe too, but found that I prefer a more savory potato flavor in this dish.
• Make them milder: Omit the jalapeño and use a mild chili powder in the marinade.
• Add beans: Spoon on warm, well-drained black beans or pinto beans before adding the cold toppings.
• Use the oven: Bake the tots according to the package directions if you don’t have an air fryer.
• Swap the beef: Boneless chicken thighs work with the same marinade, although the result won’t be carne asada.

What to Serve with Carne Asada Totchos

These loaded tater tots can be dinner on their own, particularly when you divide the platter between two people.

If I’m making them for dinner, I don’t bother with another side unless I have something cold and crunchy ready, such as cabbage slaw or a simple orange and avocado salad. And my Mexican street corn is another good choice for a larger meal.

If you’re serving them as an appetizer, put extra pico de gallo, guacamole and lime wedges nearby. They also fit nicely on a casual snack table with my Mexican cocktail nachos, just in case some people demand tortilla chips instead of tater tots, although I’d make smaller quantities of both because they’re pretty filling.

If you want a matching dish, these avocados with pico de gallo could be a nice pairing – just omit the pico de gallo and/or guacamole from the assembled loaded carne asada tots.

How to Store and Reheat Them

• Store separately: Refrigerate the steak, tots and cold toppings in separate airtight containers. The cooked steak will keep for up to 3 days.
• Reheat the tots: Air fry them at 375°F (190°C) until hot and crisp again.
• Reheat the steak: Warm it briefly in a skillet over medium heat. Long reheating can make thin pieces of beef tough.
• Freezing: The cooked carne asada can be frozen for up to 2 months. Guacamole, pico de gallo and crema are better prepared fresh.
• Assembled leftovers: I find that fully loaded totchos soften in the refrigerator. I’d still consider them edible but their original crunch will be missing.

Air Fryer Tater Tots with Carne Asada FAQs

What does carne asada mean?

Carne asada means grilled meat in Spanish and generally refers to marinated, grilled or seared beef. Skirt steak and flank steak are popular choices.

What are totchos?

Totchos are nachos made with tater tots in place of tortilla chips. They can have cheese, meat, salsa, sour cream, jalapeños and other nacho toppings.

Can I cook the carne asada in the air fryer too?

Yes, you can if you want to. Remove the steak from the marinade and air fry it at 400°F (200°C), turning it halfway through. Cooking time depends on its thickness and your preferred doneness. The USDA recommends cooking whole beef steaks to 145°F (63°C), followed by a 3-minute rest.

Do I have to put cheese on carne asada tater tots?

No. Cheese is common on totchos and carne asada fries, although I find the steak, guacamole and crema provide plenty of richness. Leave the cheese off or add a light layer before the cold toppings.

Can I prepare these in advance?

You can marinate the steak for up to 4 hours, make the pico de gallo and mix the lime crema ahead. Cook the tots and steak shortly before serving, then assemble the platter at the last moment.

Are carne asada tater tots Mexican?

They’re better described as Mexican-American. Carne asada has Mexican roots, while carne asada fries are closely associated with San Diego. Using tater tots turns that California dish into totchos.

More Loaded Comfort Food

If the combo of potatoes, beef and fresh toppings in carne asada totchos has won you over, try my loaded nachos next. They’ve got seasoned beef, beans, cheese, homemade pico de gallo and plenty of room for your favorite extras on top.

You might also enjoy sharing a platter of flautas or Brazilian kibe. Or you could check out some more nachos recipes.