Carne Asada Breakfast Burritos

Name: Carne Asada Breakfast Burritos
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Yield: 6 Burritos
Ingredients: 1/3 cup (80 milliliters) freshly squeezed orange juice; 1/4 cup (60 milliliters) freshly squeezed lime juice; 1/2 medium onion; 2 garlic cloves; 2 bay leaves; 1 pound (450 grams) sirloin or skirt steak; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon dried Mexican oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon ground red pepper; 2 tablespoon (30 grams) unsalted butter; 10 ounces (280 grams) frozen hash browns; Salt and freshly ground black pepper; 8 large eggs; 6 ounces (170 grams) Colby-Jack cheese; 1/2 cup (120 milliliters) salsa; 6 large flour tortillas

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 40 mins
Servings
6 Burritos
Course
Breakfast
Cuisine
International

Carne Asada Breakfast Burritos

Iris Warren

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A recipe for Carne Asada Breakfast Burritos! These breakfast burritos are packed with grilled steak, scrambled eggs, hash browns, cheese, and salsa.

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Ingredients

Servings

Carne Asada:

1/3 cup (80 milliliters) freshly squeezed orange juice
1/4 cup (60 milliliters) freshly squeezed lime juice
1/2 medium onion peeled and thinly sliced
2 garlic cloves peeled and crushed
2 bay leaves
1 pound (450 grams) sirloin or skirt steak
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper

To assemble the burritos:

2 tablespoon (30 grams) unsalted butter divided
10 ounces (280 grams) frozen hash browns
Salt and freshly ground black pepper to taste
8 large eggs
6 ounces (170 grams) Colby-Jack cheese shredded
1/2 cup (120 milliliters) salsa
6 large flour tortillas

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Instructions

To prepare the Carne Asada:

In a large bowl, combine the orange juice, lime juice, onion, garlic, and bay leaves.
Add the steak, making sure it is fully covered in the marinade, cover the bowl, and refrigerate for 4 hours or up to overnight.
In a small bowl, mix together the salt, black pepper, thyme, oregano, cumin, and red pepper.
Set an outdoor grill over high heat or an indoor grill pan over medium high heat.
Remove the steak from the marinade and pat dry. Sprinkle each side with the salt mixture.
Place the prepared steak on the heated grill. Cook until golden brown, about 5-7 minutes per side.
Remove the steak from heat and set aside from 10 minutes. Thinly slice the steak against the grain, then in bite size pieces. Set aside.

To assemble the burritos:

Place a large skillet over medium heat and add 1 tablespoon butter.
Once melted, add the hash browns in a single layer. Do this in batches if needed to avoid over-crowding the pan.
Cook until crispy on each side and season with salt. Remove from the pan and set aside.
Place the pan back on the stove over medium-low heat and add another tablespoon of butter.
In a medium bowl, whisk together the eggs. Season with salt and pepper.
Pour the eggs into the heated skillet and cook, stirring occasionally, until lightly scrambled. Remove from heat.
Place a large tortilla on work surface. Add a few pieces of the eggs, hash browns, shredded cheese, salsa, and cooked Carne Asada. Take care not to overfill.
Fold in the sides, then wrap the burrito up to seal. Repeat with remaining tortillas and ingredients.
Place the wrapped burritos back on the grill or indoor grill pan over medium heat.
Cook on each side until golden and heated through enough to melt the cheese.
Serve immediately with additional salsa if desired.