Best Carne Asada Burrito Ever
This recipe brings authentic Mexican flavors to your kitchen with a delicious carne asada burrito. Marinated flank or skirt steak is grilled to perfection and nestled in a warm tortilla with rice, beans, guacamole, and your favorite toppings. Prepare for a burrito experience that surpasses any takeout version!
Equipment
- Medium bowl
- Large resealable bag or shallow dish
- Grill
- Paper towels
- Meat thermometer
- Cutting board
- Knife
- Dry skillet or microwave
- Clean surface
Ingredients
- 1.5 lbs Flank Steak or Skirt Steak
- ¼ cup Orange Juice
- ¼ cup Lime Juice
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 Jalapeño, seeded and minced optional
- 1 tsp Chili Powder
- 1 tsp Cumin
- ½ tsp Smoked Paprika
- ½ tsp Oregano
- Salt to taste
- Black Pepper to taste
- 4 large Flour Tortillas burrito size
- 1 cup Cooked Rice Mexican rice is great!
- 1 cup Refried Beans
- ½ cup Guacamole
- ½ cup Pico de Gallo
- ¼ cup Sour Cream optional
- Shredded Cheese Monterey Jack or Cheddar
- Hot Sauce your favorite!
Instructions
- 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.
- Place the steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it's evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels.
- 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.
- Once the steak is cooked to your liking, remove it from the grill and let it rest for at least 5 minutes before slicing.
- Slice the steak thinly against the grain.
- Warm the flour tortillas in a dry skillet or microwave until pliable.
- Lay a tortilla flat on a clean surface. Spread a layer of refried beans in the center of the tortilla.
- Top with a generous portion of sliced carne asada, followed by cooked rice, guacamole, pico de gallo, shredded cheese, and sour cream (if using).
- 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.
- Repeat with the remaining tortillas and fillings.
Notes
Don't overcook the steak; medium-rare to medium is ideal. Slicing against the grain is crucial for tender carne asada. Warm tortillas are more pliable and less likely to tear. Don't overfill your burrito to prevent it from bursting. To prevent unraveling, lightly grill the burrito seam-side down. You can store sliced carne asada in an airtight container in the refrigerator for up to 3-4 days. Wrapped burritos can be stored in the refrigerator for up to 2 days and reheated.