BEST CARNE ASADA BURRITO EVER

Imagine sinking your teeth into a warm, perfectly grilled steak, nestled in a soft tortilla with all your favorite fixings – that’s the Carne Asada Burrito experience! Forget takeout; this recipe brings authentic Mexican flavors right to your kitchen, and I promise, it’s easier than you think. Get ready to create a burrito so delicious, you’ll never look at fast food the same way again!

Ingredients

For the Carne Asada:

• 1.5 lbs Flank Steak or Skirt Steak
• 1/4 cup Orange Juice
• 1/4 cup Lime Juice
• 2 tbsp Olive Oil
• 2 cloves Garlic, minced
• 1 Jalapeño, seeded and minced (optional)
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1/2 tsp Oregano
• Salt and Black Pepper to taste

For the Burrito Assembly:

• 4 large Flour Tortillas (burrito size)
• 1 cup Cooked Rice (Mexican rice is great!)
• 1 cup Refried Beans
• 1/2 cup Guacamole
• 1/2 cup Pico de Gallo
• 1/4 cup Sour Cream (optional)
• Shredded Cheese (Monterey Jack or Cheddar) – to taste
• Hot Sauce (your favorite!) – to taste

Let’s Get This Carne Asada Party Started!

Okay, friend, before we dive into the step-by-step, let’s talk about the star of the show: the steak! Flank steak and skirt steak are both fantastic choices for carne asada because they’re thin, flavorful, and cook quickly. The key is to marinate them properly to tenderize the meat and infuse it with all that deliciousness. Don’t be tempted to skip the marinating step – it makes a world of difference!

Step-by-Step Instructions

Marinating the Steak:

1. In a medium bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, minced jalapeño (if using), chili powder, cumin, smoked paprika, oregano, salt, and pepper.
2. Place the steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender it will be!

Grilling the Carne Asada:

1. Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels – this helps it get a nice sear.
3. Grill the steak for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure accuracy! For medium-rare, aim for an internal temperature of 130-135°F.
4. Once the steak is cooked to your liking, remove it from the grill and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
5. Slice the steak thinly against the grain. This is crucial for tender carne asada!

Assembling the Burritos:

1. Warm the flour tortillas in a dry skillet or microwave until pliable. This will prevent them from tearing when you roll them.
2. Lay a tortilla flat on a clean surface. Spread a layer of refried beans in the center of the tortilla.
3. Top with a generous portion of sliced carne asada, followed by cooked rice, guacamole, pico de gallo, shredded cheese, and sour cream (if using).
4. Fold in the sides of the tortilla, then fold the bottom up and over the filling. Tuck it in tightly and roll forward to create a tightly wrapped burrito.
5. Repeat with the remaining tortillas and fillings.

Pro Tips for Burrito Perfection

Alright, now for some insider secrets to take your Carne Asada Burrito game to the next level!

The Steak Secret:

Don’t overcook the steak! Medium-rare to medium is ideal for tenderness. Also, slicing against the grain is non-negotiable. It’s the difference between chewy and melt-in-your-mouth carne asada.

The Tortilla Trick:

Warm tortillas are happy tortillas. A warm tortilla is more pliable and less likely to tear. You can warm them in a dry skillet, in the microwave (wrapped in a damp paper towel), or even over an open flame for a slightly charred flavor.

The Filling Factor:

Don’t overfill your burrito! It’s tempting to cram everything in, but too much filling will make it difficult to roll and may cause it to burst. A little restraint goes a long way.

The Sealing Strategy:

To prevent your burrito from unraveling, you can lightly grill it seam-side down for a minute or two. This will help seal the tortilla and keep everything snug inside.

Spice It Up! – Flavor Variations

Want to put your own spin on this Carne Asada Burrito? Here are some ideas:

• Add some heat: Incorporate some chopped chipotle peppers in adobo sauce into your refried beans or add a drizzle of your favorite hot sauce.
• Go green: Add some roasted poblano peppers or tomatillo salsa for a fresh, vibrant flavor.
• Get cheesy: Experiment with different types of cheese, such as Oaxaca or Cotija.
• Think outside the box: Add some grilled onions and peppers for a fajita-style twist. You can even make a Steak Fajita Bowl and use those elements in your burrito.

Side Dish Suggestions

No burrito is complete without some tasty sides! Here are a few ideas to round out your meal:

• Chips and salsa: A classic pairing that’s always a crowd-pleaser.
• Mexican street corn (elote): Grilled corn on the cob slathered in mayo, cotija cheese, chili powder, and lime juice – pure deliciousness!
• Guacamole and tortilla chips: Another must-have for any Mexican feast.
• Mexican rice: Fluffy and flavorful, it’s the perfect complement to your burrito. Or try this Taco Rice Bowl for a different take on rice!

Other Delicious Steak Recipes to Try

If you loved this Carne Asada Burrito, you’re going to adore these other steak-centric recipes:

• Cilantro Lime Steak Bowls: A vibrant and healthy meal packed with fresh flavors.
• Queso Rice With Steak: Decadent and cheesy – the ultimate comfort food.
• Birria Tacos: Not steak, but a must-try for any taco lover!
• Garlic Butter Honey Bbq Beef Tacos Recipe: Another delicious variation for tacos.

Storage Instructions

Got leftovers? Lucky you! Here’s how to store them:

• Carne Asada: Store sliced carne asada in an airtight container in the refrigerator for up to 3-4 days.
• Burritos: While freshly made burritos are best, you can wrap them tightly in foil or plastic wrap and store them in the refrigerator for up to 2 days. Reheat in the microwave or oven until heated through.

That’s a Wrap! (Pun Intended!)

So there you have it – your guide to creating the ultimate Carne Asada Burrito! I hope you have as much fun making (and eating!) these as I do. Don’t be afraid to experiment with different fillings and toppings to create your perfect burrito masterpiece. Happy cooking!