One of the most popular dishes on the Tex-Mex menu: thinly sliced, juicy grilled steak with Mexican rice, creamy refried beans, melted cheese and fresh toppings. Briefly grilled again for a golden-brown, crisp outside, a richly filled main course that is nicely balanced.
Burrito carne asada
Region: Northern Mexico
Burrito carne asada
Region: Northern Mexico
Method
01
Marinate
Mix the orange juice, lime juice, sunflower oil, soy sauce and garlic with all the spices. Put the steak in the marinade and marinate, covered, in the fridge for at least 4 hours, preferably 8 hours.
02
Grill
Take the meat out of the fridge approx. 30 min before cooking. Heat a cast-iron griddle pan or barbecue until very hot. Grill the steak 3–4 min per side for medium. Leave to rest for 5 min under foil.
03
Slice
Cut the steak against the grain into thin slices and roughly chop those into small pieces, so the meat stays tender and is easy to distribute.
04
Tortillas
Briefly warm the flour tortillas in a dry pan or in the microwave until supple.
05
Fill
Lay a tortilla down. Distribute in the middle the refried beans, then the rice, then the carne asada, followed by the Monterey Jack, Cheddar, pico de gallo, guacamole, soured cream and lettuce.
06
Roll up
Fold the sides inwards and roll the tortilla up firmly from the bottom.
07
Grill
Lay the burrito seam side down in a hot, dry griddle pan or contact grill. Grill for 2–3 min per side until golden brown and the cheese has melted.
08
Serve
Cut in half at an angle and serve immediately with salsa roja, salsa verde, tortilla chips and lime wedges.
Tips & notes
Really let the carne asada rest for a moment after grilling before you slice it; that way the meat juices are retained and the burrito stays juicy. Always slice against the grain. A brief grill afterwards gives the characteristic golden-brown crust. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Add grilled jalapeños for extra heat.
- Serve burrito-bowl style without a tortilla, over a bed of rice, for a gluten-free variant (use tamari instead of soy sauce).
Contains:
Gluten
Milk
Soya
Serve with
- Salsa roja
- Salsa verde
| Calories | 1087 kcal |
|---|---|
| Protein | 63 g |
| Carbohydrates | 67 g |
| Fat | 63 g |
| Fibre | 8 g |
Estimated values, calculated from standard nutritional values per ingredient.
