Carne Asada Burritos
User Reviews
4.6
27 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
485 kcal
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Course
Main Course
Carne Asada Burritos
Report
Tomatillo Chipotle Salsa gives these Carne Asada Burritos some real flavor! I also used Cilantro Lime Rice for this batch -- so good!
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Ingredients
- 1 lb. skirt steak
- 2 teaspoons New Mexican chile powder
- 2 teaspoon chipotle powder
- 1 teaspoon ancho powder
- 1/2 teaspoon salt
- freshly cracked black pepper
- olive oil
- salt
- 4 burrito-sized flour tortillas
- cheese (I used Jack)
For the Tomatillo Chipotle Salsa:
- 8-9 tomatillos
- 4 garlic cloves
- 3-4 chipotles in adobo
For the Cilantro Lime Rice:
- 2 cups stock (or water)
- 1 cup white rice
- 1/2 bunch cilantro
- 1 lime
- 1 garlic clove
- 1/2 teaspoon salt
- olive oil
- splash of water
Instructions
- Start by de-husking and rinsing the tomatillos. I usually cut out the stems as well. Roast the tomatillos in the oven at 400F for 15 minutes or until they turn army green in color.
- As the tomatillos roast you can add the other ingredients to the blender: 4 peeled garlic cloves and 3-4 chipotles in adobo. I usually de-stem and de-seed the chipotles. For a milder version start with less chipotles.
- When the tomatillos are done roasting you can add them to the blender and combine well. Take a taste for heat, adding more chipotle if you want more heat.
- If making the Cilantro Lime Rice you can start it right after adding the tomatillos to the oven for the Salsa. Heat up a dollop of oil in a saucepan on medium-high heat. Saute 1 cup of rice in the saucepan until lightly browned. Add 2 cups of stock and 1/2 teaspoon salt to the rice. Bring to a boil and then reduce heat to a light simmer. Let simmer until the liquid is absorbed. Once cooked, turn off heat and cover, letting the rice sit in its own steam for a few minutes.
- As the rice is cooking you can prepare the other ingredients. Rinse 1/2 bunch of cilantro and twist off the bottom stems. Add to a blender along with 2 tablespoons lime juice (usually the juice of 1 lime) and 1 peeled garlic clove. Add a couple tablespoons of water and blend the ingredients together. Add the lime-cilantro mixture to the cooked rice and mix thoroughly. Taste for salt, adding more if necessary.
- If the skirt steak arrives in one long strip I will usually cut it into smaller, more manageable pieces. You can optionally pound the steak thinner if you want a more even cut. I usually cover it in parchment paper and pound it down with a cast iron skillet.
- Give the steak a healthy sprinkling of salt on both sides.
- Combine the chile powder mixture in a small bowl. Keep in mind that you can use any chile powder combo that sounds appealing to you. I used 2 teaspoons New Mexican chile powder, 2 teaspoons Chipotle powder, 1 teaspoon Ancho powder, 1/2 teaspoon salt, and some freshly cracked black pepper.
- Rub some oil into both sides of the skirt steak, then coat each side of the steak with the chile powder mixture -- I usually use my fingers to rub it in.
- Preheat a cast iron skillet if available. I used just over medium heat for this batch. Cook each steak for 2-3 minutes per side or until the inside temp registers 130-135F. Once cooked set aside, cover with foil, and let it rest for a few minutes.
- Once the steak has rested, cut it against the grain into thin strips. You can optionally cut the strips into bite-sized pieces.
- It's best to warm up the tortillas before adding ingredients as this will make them easier to roll. Give them 30-60 seconds in a dry skillet over medium heat.
- Each tortilla gets layers of cheese, Cilantro Lime Rice, Tomatillo Chipotle Salsa, and Carne Asada. Roll tight and give each burrito 1-2 minutes per side in a dry skillet to crisp up (and melt the cheese!). I usually put the skillet just over medium heat. Serve immediately.
Notes
- Medium-rare (130-135F) seems to be the sweet spot for skirt steak. If overcooked it will get a bit tougher.
- For the Carne Asada, feel free to use any chile powder combo that appeals to you.
- I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves.
Nutrition Information
Show Details
Calories
485kcal
(24%)
Carbohydrates
63g
(21%)
Protein
31g
(62%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
71mg
(24%)
Sodium
1519mg
(63%)
Potassium
690mg
(20%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1700IU
(34%)
Vitamin C
14.3mg
(16%)
Calcium
74mg
(7%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 31g | 62% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 1519mg | 63% |
| Potassium | 690mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 74mg | 7% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
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