Carne Asada Burrito

Name: Carne Asada Burrito
Prep time: 15 min
Cook time: 45 min
Total time: 3 h
Yield: 4 servings
Ingredients: ½ cup chopped cilantro; ⅓ cup olive oil; ¼ cup soy sauce; ¼ cup orange juice; 2 tablespoons lime juice; 2 tablespoons white wine vinegar; 4 cloves garlic; 1 jalapeño pepper; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; 1 teaspoon ancho chili powder; 1 teaspoon kosher salt; ¼ teaspoon Freshly ground black pepper; 2 pounds flank steak or skirt steak; 4 poblano peppers; 4 extra-large flour tortillas; ¼ cup shredded cheese; ½ cup refried beans; ½ cup pico de gallo; ¼ cup guacamole; 2 tablespoons salted butter

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings
4 servings
Course
Dinner
Cuisine
Mexican

Carne Asada Burrito

Quinnley Mercado

Report

How to make an authentic carne asada burrito with marinated skirt steak, amazing toppings, and fresh salsa. A flavorful classic you'll love!

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

For the Carne Asada

½ cup chopped cilantro
⅓ cup olive oil, plus more for grilling
¼ cup soy sauce
¼ cup orange juice (about 1 orange)
2 tablespoons lime juice (about 1 lime)
2 tablespoons white wine vinegar (or apple cider vinegar)
4 cloves garlic, minced
1 jalapeño pepper, seeded and minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon ancho chili powder
1 teaspoon kosher salt, plus more for grilling
¼ teaspoon Freshly ground black pepper, plus more for grilling
2 pounds flank steak or skirt steak, excess fat removed

For the burritos

4 poblano peppers
4 extra-large flour tortillas (or 5 large 10-inch flour tortillas)
¼ cup shredded cheese (Monterey Jack, Oaxaca, or Chihuahua)
½ cup refried beans
½ cup pico de gallo, plus more for serving
¼ cup guacamole
2 tablespoons salted butter, divided

Add to Shopping List

Instructions

In a medium bowl, whisk together all of the ingredients for the carne asada except for the steak. Place the steak in a large baking dish or Ziploc bag and pour the marinade on top. Turn the steak a few times until it's completely coated, and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.
Remove the steak from the marinade and discard any excess liquid. Pat the steak dry and drizzle with a little olive oil, just enough to coat each side. Season lightly with salt and black pepper on both sides.
Preheat the grill for direct heat grilling at high heat (450-500°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side, and flank steak will be closer to 6-8 minutes per side.
Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and then chop into bite-size pieces. Set aside.
Roast the poblano peppers. Line a baking sheet with aluminum foil and arrange the poblano peppers in a single row. Broil the peppers in the oven for 5 minutes on each side until the skin is blackened and charred. Remove from the broiler and top with an additional piece of aluminum foil. Allow the poblanos to steam for 5 minutes to soften the skin.
Carefully peel back the charred skin using your hands or a butter knife, getting as much off as you can. Make a vertical slit down the middle of the pepper and scoop out the seeds and remove the stems. Slice into thin strips and set aside.
Assemble the burritos. Spread 2 tablespoons of refried beans in the middle of the tortilla. Top with a couple of slices of roasted poblano, 1 cup of the carne asada, 1 tablespoon of guacamole, 2 tablespoons of pico de gallo, and ¼ cup shredded cheese.
Fold the bottom edge of each tortilla up and over the filling. Then, fold in the sides and finish by rolling the tortilla up from the bottom.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Place 2 of the rolled burritos seam side down and toast for 1 minute on each side to seal them shut. Repeat with the remaining burritos and butter.
Serve immediately with more pico de gallo, and enjoy!

Notes

Tortillas: I recommend using extra-large 12-inch flour tortillas if you can find them. They’re sometimes also called “extra grande.” They’re slightly bigger than the typical 10-inch large flour tortillas that are referred to as “burrito-sized.” The 12-inch ones are just a little easier to work with and wrap around all the fillings. You can also make your own using my flour tortilla recipe.
Don’t skip toasting the burrito. Because these burritos are super packed, toasting them seam-side down helps seal them and maintain their shape.
Prep ahead of time. While the burritos are best served fresh, the best part about them is that you can prep all the fillings ahead of time and then assemble them when you’re ready to eat!