![Carne Asada Burrito](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/carne-asada-burrito--49fadeed-10d2-4f5d-b89d-b0a6bbca811f.png)
Recipe
Carne Asada Burrito
Sizzling Steak Burrito: A Flavorful Mexican Delight
4.8 out of 5
Indulge in the vibrant flavors of Mexican cuisine with this mouthwatering Carne Asada Burrito recipe. Tender marinated steak, paired with a medley of fresh ingredients, wrapped in a warm tortilla, creates a satisfying and hearty meal.
Metadata
Preparation time
20 minutes (plus marinating time)
Cooking time
10 minutes
Total time
30 minutes (plus marinating time)
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free (if cheese is omitted), Nut-free, Soy-free, Egg-free
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-carb
Ingredients
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1 pound (450g) flank steak 1 pound (450g) flank steak
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Juice of 2 limes Juice of 2 limes
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Juice of 1 orange Juice of 1 orange
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon chili powder 1 teaspoon chili powder
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1 teaspoon paprika 1 teaspoon paprika
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Salt and pepper, to taste Salt and pepper, to taste
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4 large flour tortillas 4 large flour tortillas
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1 cup (200g) cooked rice 1 cup (200g) cooked rice
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1 cup (200g) black beans, drained and rinsed 1 cup (200g) black beans, drained and rinsed
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1 cup (150g) shredded cheese (such as Monterey Jack or cheddar) 1 cup (150g) shredded cheese (such as Monterey Jack or cheddar)
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1 cup (230g) guacamole 1 cup (230g) guacamole
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1 cup (230g) salsa verde 1 cup (230g) salsa verde
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 550 kcal / 2300 KJ
- Fat (total, saturated): 25g, 9g
- Carbohydrates (total, sugars): 45g, 3g
- Protein: 38g
- Fiber: 6g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the lime juice, orange juice, minced garlic, cumin, chili powder, paprika, salt, and pepper. Mix well.
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2.Place the flank steak in a shallow dish and pour the marinade over it. Ensure the steak is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
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3.Preheat the grill or a skillet over medium-high heat. Remove the steak from the marinade and discard the excess marinade.
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4.Cook the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes before slicing it thinly against the grain.
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5.Warm the flour tortillas on a skillet or in the microwave.
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6.To assemble the burritos, spread a spoonful of guacamole onto each tortilla. Add a layer of rice, black beans, sliced steak, salsa verde, shredded cheese, and fresh cilantro.
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7.Fold the sides of the tortilla inward, then roll it tightly to form a burrito.
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8.Serve the Carne Asada Burritos warm, and optionally, garnish with additional salsa verde and cilantro.
Treat your ingredients with care...
- Flank steak — For a more tender result, make sure to slice the steak against the grain.
- Salsa verde — Adjust the spiciness of the salsa verde by adding more or fewer jalapenos, depending on your preference.
- Guacamole — To prevent browning, cover the guacamole tightly with plastic wrap, ensuring it touches the surface of the guacamole to minimize air exposure.
Tips & Tricks
- For an extra burst of flavor, squeeze some fresh lime juice over the assembled burrito before taking a bite.
- If you prefer a spicier burrito, add some sliced jalapenos or hot sauce to the filling.
- Customize your burrito by adding additional toppings such as sour cream, diced tomatoes, or shredded lettuce.
- If you don't have access to a grill, you can cook the steak on a stovetop skillet or broil it in the oven.
- Leftover burritos can be wrapped tightly in foil and reheated in the oven for a quick and delicious meal.
Serving advice
Serve the Carne Asada Burritos with a side of Mexican rice and a refreshing salad for a complete and satisfying meal.
Presentation advice
To enhance the presentation, slice the burritos diagonally and arrange them on a platter. Garnish with fresh cilantro leaves and serve with a side of salsa verde for dipping.
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