Burro De Carne Asada Recipe

Marinate steak

Pat steak dry with paper towels. In a shallow dish or resealable bag combine fresh lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper and chopped cilantro. Add the steak, turning to coat. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator (if refrigerating, bring to room temperature for 20–30 minutes before cooking).

Cook steak

Heat a cast-iron skillet or heavy pan over high heat until very hot (about 4–5 minutes). Add 1 tbsp vegetable oil and swirl. Remove steak from marinade, letting excess drip off, then place steak in the hot pan. Sear until well browned, about 3–4 minutes per side for medium-rare (thicker steak may take longer). Use an instant-read thermometer: 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Transfer to a cutting board and let rest 8–10 minutes.

Slice steak

Slice the rested steak thinly across the grain into bite-sized strips for filling. Reserve any juices on the cutting board; you can spoon a little over the sliced meat for extra flavor.

Cook rice

Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add the rinsed rice and toast, stirring, 1–2 minutes. Add 2 cups water and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks, heat 1 tbsp vegetable oil in a small skillet over medium heat. Add finely chopped half onion and 1 minced garlic clove; sauté until translucent, about 3–4 minutes. Add drained black beans and 1/4 tsp cumin; stir and cook 3–4 minutes until heated through. Stir in 1 tbsp lime juice and season with salt and pepper to taste. Keep warm.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. Alternatively microwave damp paper towel-wrapped tortillas 20–30 seconds until pliable.

Assemble burritos

Lay a warmed tortilla flat. In the center place about 1/2 cup cooked rice, 1/4 cup warm beans, a generous 3–4 oz sliced carne asada, 1/4 cup shredded cheese, a spoonful of pico de gallo, and a dollop (about 1 tbsp) of sour cream. Add pickled jalapeños and cilantro leaves if using. Fold the sides over the filling, then roll from one end to the other to form a burrito, tucking edges as you go.

Optional toasting

For a lightly crisp exterior, heat 1 tsp butter or 1 tsp oil in a skillet over medium heat. Place seam-side down and press gently with a spatula; cook 1–2 minutes per side until golden and crisp.

Serve

Serve each burro de carne asada hot with lime wedges on the side and extra pico de gallo, sour cream, or hot sauce as desired. Plate with remaining rice and beans alongside.

Use the vegetable oil specified while searing the steak and for sautéing onions for the beans. Use the optional butter to toast the assembled burritos for a golden exterior.