Giant Carne Asada Burrito
Giant Carne Asada Burrito
Ingredients
For the Carne Asada
- 1 1/2 pounds beef skirt steak, or flank steak, cut into 1/2-inch thick fillets
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For the Burrito
- 4 flour tortillas, large (10-12 inches)
- 2 cups cooked white rice
- 1 1/2 cups hot refried beans
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/4 cup pickled red onion, optional
Instructions
- 1
In a large bowl, combine the orange juice, lime juice, olive oil, minced garlic, cilantro, cumin, chili powder, oregano, salt, and pepper. Mix well.
⏱️ 5 min
- 2
Add the beef fillets to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 15 minutes (or up to 2 hours for a more intense flavor).
⏱️ 5 min
- 3
Preheat a grill or cast-iron skillet over medium-high heat.
⏱️ 5 min
- 4
Remove the meat from the marinade, discarding any excess. Cook the fillets on the hot grill for 3-5 minutes per side, or until they reach your desired doneness. The meat should have a good sear on the outside and be tender on the inside.
⏱️ 10 min
- 5
Once cooked, remove the meat from the grill and let it rest on a cutting board for 5 minutes. Then, slice it into thin strips or small pieces.
⏱️ 10 min
- 6
Heat the flour tortillas on a comal or dry skillet for about 15-20 seconds per side, until soft and flexible.
⏱️ 5 min
- 7
To assemble each burrito, place a warm tortilla on a flat surface. Spread a layer of refried beans in the center, leaving a border free. Add a portion of cooked rice, followed by the carne asada.
⏱️ 5 min
- 8
Sprinkle generously with shredded cheese. Add a spoonful of pico de gallo, some sour cream, and guacamole. If desired, add pickled red onion.
⏱️ 5 min
- 9
To roll the burrito, fold the sides of the tortilla towards the center, then fold the bottom part up and roll firmly towards the top, ensuring the filling is well compacted.
⏱️ 5 min
- 10
Serve immediately and enjoy your Giant Carne Asada Burrito.
Kitchen Tools
Nutrition Facts (per serving)
Giant Carne Asada Burrito
For the Carne Asada
- 1 1/2 pounds beef skirt steak, or flank steak, cut into 1/2-inch thick fillets
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For the Burrito
- 4 flour tortillas, large (10-12 inches)
- 2 cups cooked white rice
- 1 1/2 cups hot refried beans
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/4 cup pickled red onion, optional
Instructions
- 1
In a large bowl, combine the orange juice, lime juice, olive oil, minced garlic, cilantro, cumin, chili powder, oregano, salt, and pepper. Mix well.
⏱️ 5 min - 2
Add the beef fillets to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 15 minutes (or up to 2 hours for a more intense flavor).
⏱️ 5 min - 3
Preheat a grill or cast-iron skillet over medium-high heat.
⏱️ 5 min - 4
Remove the meat from the marinade, discarding any excess. Cook the fillets on the hot grill for 3-5 minutes per side, or until they reach your desired doneness. The meat should have a good sear on the outside and be tender on the inside.
⏱️ 10 min - 5
Once cooked, remove the meat from the grill and let it rest on a cutting board for 5 minutes. Then, slice it into thin strips or small pieces.
⏱️ 10 min - 6
Heat the flour tortillas on a comal or dry skillet for about 15-20 seconds per side, until soft and flexible.
⏱️ 5 min - 7
To assemble each burrito, place a warm tortilla on a flat surface. Spread a layer of refried beans in the center, leaving a border free. Add a portion of cooked rice, followed by the carne asada.
⏱️ 5 min - 8
Sprinkle generously with shredded cheese. Add a spoonful of pico de gallo, some sour cream, and guacamole. If desired, add pickled red onion.
⏱️ 5 min - 9
To roll the burrito, fold the sides of the tortilla towards the center, then fold the bottom part up and roll firmly towards the top, ensuring the filling is well compacted.
⏱️ 5 min - 10
Serve immediately and enjoy your Giant Carne Asada Burrito.