Carne Asada Burrito Recipe

Marinate steak

In a shallow dish or zip-top bag combine orange juice, lime juice, olive oil, soy sauce, minced garlic, cumin, chili powder, smoked paprika, salt, black pepper and chopped cilantro. Add the steak, turning to coat. Marinate in the refrigerator 30 minutes to 2 hours (30 minutes acceptable; longer for more flavor).

Cook steak

Remove steak from marinade and pat dry. Heat a heavy skillet or grill pan over high heat until very hot. Lightly oil the pan. Sear steak 3-5 minutes per side for medium-rare to medium depending on thickness (internal temp 130-140°F / 54-60°C). Let rest 5-10 minutes, then slice thinly across the grain into bite-size strips.

Rinse rice until water runs clear. In a saucepan, heat butter or oil over medium heat, add rice and toast 1-2 minutes. Add water or broth and salt, bring to a boil, cover, reduce heat to low and simmer 15-18 minutes until liquid is absorbed. Remove from heat, fluff with fork, stir in lime zest, lime juice and chopped cilantro. Keep warm.

Heat oil in a small skillet over medium heat. Add finely chopped onion and cook until soft, 4-5 minutes. Add minced garlic and cumin, cook 30 seconds until fragrant. Add black beans, mash some with a spoon to thicken, and heat through 2-3 minutes. Season with salt. Warm refried beans separately in a small saucepan over low heat, thinning with a splash of water if too thick; stir occasionally until hot.

Combine cooked diced cactus, diced tomatoes, chopped white onion, minced jalapeño, chopped cilantro, lime juice and salt in a bowl. Stir, taste and adjust seasoning. Chill briefly if desired to allow flavors to meld.

Warm tortillas: Heat a dry skillet over medium-high heat. Warm each flour tortilla 20-30 seconds per side until pliable, or wrap in foil and heat in a 300°F oven for 10 minutes. Keep warm under a towel.

Griddle queso: In a small nonstick skillet or griddle, heat a teaspoon oil or spray over medium heat. Sprinkle shredded smoked cheddar evenly over the surface in a circular area roughly the size of a tortilla (work in batches). Let cheese melt undisturbed until bottom is golden and edges crisp, about 2-3 minutes. Slide melted, griddled queso onto a paper towel-lined plate to cool slightly — this creates a warm cheese topping that will sit on the burrito.

Assemble burritos: Lay a warm tortilla flat. Spread about 1/4 cup warmed refried beans down the center. Top with approximately 1/2 cup cilantro-lime rice, 3-4 tbsp prepared black beans, a generous handful (about 3-4 oz) of sliced carne asada, 2 tbs cactus pico, shredded lettuce (about 1/2 cup), and 2-3 tbs shredded smoked cheddar. Place one piece of griddled queso on top (or tear to fit). Garnish with cilantro leaves and a squeeze of lime if desired. Fold sides in, then roll firmly from the bottom to enclose. Repeat for remaining tortillas.

Optional crisp finish: Heat a skillet or griddle over medium with a little oil. Place each assembled burrito seam-side down and press gently, cook 1-2 minutes until golden, then flip and cook another 1-2 minutes to seal and crisp the exterior.

Serve: Cut burritos in half if desired and serve with extra warmed refried beans and black beans on the side, additional cactus pico, lime wedges and extra griddled queso available for topping.