Globe Master Burrito Recipe

Marinate the Flank Steak

In a bowl, combine olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Add the flank steak and marinate for at least 30 minutes.

Cook the Flank Steak

Preheat grill or skillet over medium-high heat. Grill the marinated flank steak for about 5-7 minutes on each side, or until desired doneness is reached. Let rest for 5 minutes and then slice against the grain.

Prepare the Potatoes

Peel and cut the potatoes into thin strips. Rinse with cold water and pat dry.

Fry the Potatoes

In a large pot, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.

Melt the Cheese

In a saucepan over medium heat, combine the white American cheese and milk. Stir until melted and smooth. Add the diced jalapeño and mix well. Keep warm.

Cook the Onions

In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Prepare the Refried Beans

Add canned pinto beans (with liquid) to the skillet. Mash the beans with a fork or potato masher. Cook for about 10 minutes, stirring occasionally, until heated through and thickened. Add salt to taste.

Mash the Avocados

In a bowl, mash the ripe avocados with lime juice. Stir in chopped cilantro and season with salt to taste.

Prepare the Crema

In a small bowl, combine sour cream, lime juice, and salt. Mix well and set aside.

Assemble the Burrito

To assemble, lay a flour tortilla flat. Spread a layer of refried beans, followed by a layer of carne asada, a handful of french fries, queso blanco, guacamole, and a drizzle of crema fresca. Roll the tortilla tightly to enclose the filling.

Toast the Burrito

In a skillet over medium heat, place the burrito seam side down and toast for about 2-3 minutes until golden brown. Flip and toast the other side.