Carne Asada Breakfast Burrito
User Reviews
5
Carne Asada Breakfast Burrito
Description
The steak is marinated in a blend of fresh cilantro, jalapeño, garlic, citrus juices, olive oil, cumin, chili powder, salt, and pepper, then grilled until cooked to desired doneness before being sliced. Pico de gallo is freshly made with diced tomatoes, white onion, cilantro, lime juice, and seasoning to add brightness and acidity. Tater tots are oven-roasted until crisp, providing a crunchy contrast to the soft eggs and melted cheddar cheese.
Scrambled eggs combined with the warm ingredients create a creamy filling inside the flour tortilla, which is heated to become flexible for wrapping. The burrito combines savory, tangy, and spicy elements layered with textures ranging from crispy to tender. It works well for a substantial breakfast or brunch and can be served cut in half for sharing.
For make-ahead convenience, the burritos can be wrapped tightly and frozen, reheated in the microwave or oven as needed. The steak and pico de gallo can also be prepared in advance to streamline assembly. Additional vegetables like grilled peppers or onions can be incorporated to customize flavors.
Ingredients
For the steak marinade:
- 1 1/2 lb. top round steak or skirt steak or flank steak or other preferred cut
- 1/2 cup cilantro fresh, minced
- 1 jalapeño finely diced
- 4-5 cloves garlic minced
- 1 lime juiced
- 1 lemon juiced (~1/4 cup
- 2 Tbsp. orange juice freshly squeezed
- 2 Tbsp. olive oil
- 2 tsp. cumin ground
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
For the Pico de Gallo:
- 1 cup cherry tomato diced, or 2 Roma tomatoes
- 1/2 cup white onion finely diced
- 1/4 cup cilantro fresh, minced
- 1 lime juiced
- salt to taste
- black pepper to taste
For the burrito:
- 2 cups tater tots frozen, or French fries
- 6, inch flour tortilla burrito size
- 12 egg 2 in each burrito
- 1 cup cheddar cheese shredded
Instructions
- First, marinate the steak. Combine the ingredients for the marinade together in a medium sized bowl or measuring cup. Place the steak and marinade in a Ziplock baggie and marinate for a minimum of 60 minutes or up to 4 hours.
- Next, make the Pico de Gallo. Mix the diced tomatoes, onion and cilantro in a small bowl and squeeze the lime juice over it. Season with salt and pepper, cover and place in the fridge to allow the ingredients to marry.
- Once the steak is done marinating, remove from the fridge. Heat a large pan on the stove over medium heat. Add 2 Tbsp. Olive oil to the pan and once the oil is hot, cook the steak for 3-5 minutes on each side. (~135°F for medium rare, ~145°F medium, ~155°F medium well). Remove from heat. Cut into even strips or bite sized pieces. Set aside in a bowl.
- Cook the tater tots or French fries according to package directions. Mine took ~17 minutes in the oven.
- Heat tortillas on the stove using a flat pan. Get the pan hot first and then let the tortilla cook for ~1 minute on each side to get slightly toasted.
- Scramble the eggs and set aside.
- Assemble the burritos. Place tortilla on a flat surface, add the eggs and carne asada steak on one half of the tortilla. Then layer the tater tots, pico de Gallo and cheese on top. Roll burrito up with a firm grip until burrito is sealed. (Fold bottom and sides of tortilla over filling and roll up). Enjoy as is or with your favorite salsa or hot sauce or fancy it up with avocado, sour cream or guacamole!
Notes
- Burritos can be tightly wrapped in foil and frozen; reheat in microwave or oven before serving.
- Marinate and cook steak in advance to save preparation time at serving.
- Make pico de gallo ahead; flavor improves as it rests refrigerated.
- For homemade fries, use fresh potatoes cut and cooked if desired over frozen tots.
- Optional additions include grilled bell peppers and onions for extra vegetables.
- Serve burritos cut in half to share or for brunch presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 0.5burrito | |
| Calories | 539kcal | 27% |
| Carbohydrates | 22g | 7% |
| Protein | 42g | 84% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 419mg | 140% |
| Sodium | 676mg | 28% |
| Potassium | 674mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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