Classic Carne Asada Burrito
Traditional dish · Mexican
A traditional and hearty burrito filled with marinated grilled steak, rice, beans, pico de gallo, and cheese, all wrapped in a warm flour tortilla.
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Ingredients
- Skirt steak or flank steak2 lbs
- Orange juice1/2 cup
- Lime juice1/4 cup
- Garlic cloves, minced4
- Cumin1 tsp
- Chili powder1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil2 tbsp
- Large flour tortillas4
- Cooked Mexican rice2 cups
- Refried pinto beans2 cups
- Pico de gallo1 cup
- Shredded Monterey Jack or Cheddar cheese1 cup
- Sour cream1/2 cup
- Chopped cilantro1/4 cup
Steps
- 1
Marinate the steak: In a bowl, combine orange juice, lime juice, minced garlic, cumin, chili powder, salt, and pepper. Add the steak and ensure it's fully coated. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
- 2
Prepare the grill: Preheat your grill to medium-high heat. Lightly oil the grates.
- 3
Grill the steak: Remove steak from marinade, letting excess drip off. Grill for 4-6 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 10 minutes before thinly slicing against the grain.
- 4
Warm the tortillas: Lightly brush tortillas with vegetable oil and warm them on a dry skillet or directly on the grill for about 30 seconds per side until pliable.
- 5
Assemble the burritos: Lay a warm tortilla flat. Spread a layer of refried beans down the center. Top with cooked rice, sliced carne asada, pico de gallo, and shredded cheese.
- 6
Fold the burritos: Fold in the sides of the tortilla, then tightly roll from the bottom up, tucking in the filling as you go.
- 7
Serve: Serve immediately, optionally topped with sour cream and cilantro.
