Carne Asada Burrito Recipe

Marinate steak

In a bowl combine olive oil, lime juice, soy sauce, minced garlic, cumin, chili powder, paprika, oregano, salt and black pepper. Place the steak in a shallow dish or zip-top bag and pour the marinade over it. Massage to coat. Marinate at room temperature for 20–30 minutes or in the refrigerator for up to 4 hours.

Cook steak

Remove steak from refrigerator 20 minutes before cooking to come toward room temperature. Heat a large cast-iron skillet or grill over high heat until very hot. Pat steak dry with paper towels, then sear 3–5 minutes per side for medium-rare to medium (time depends on thickness). Internal temperature about 130–140°F (54–60°C). Let rest 8–10 minutes on a cutting board tented with foil.

Slice steak and cook onion

While steak rests, heat 1 tbsp oil or butter in a skillet over medium-high heat. Add thinly sliced onion and sauté 5–7 minutes until softened and edges caramelize. Slice steak thinly across the grain into 1/4-inch strips and toss briefly with the onions to combine and rewarm.

Prep tortillas and fillings

Preheat oven to 375°F (190°C). Warm tortillas in a dry skillet 10–15 seconds per side or wrapped in foil in a low oven until pliable. If using refried beans, heat them until spreadable. Warm enchilada sauce until hot but not boiling.

Assemble burritos

Lay one warm tortilla flat. Spread about 1/2 cup of rice down the center, then 1/2 cup of beans. Add a generous portion (about 3–4 oz) of sliced carne asada and a few tablespoons of the sautéed onions. Spoon about 2 tbsp enchilada sauce over the filling, sprinkle 1/2 cup shredded cheese, and add a tablespoon of cilantro and a dollop (about 1–2 tbsp) of sour cream if using. Fold sides over, then roll tightly into a burrito. Repeat with remaining tortillas.

Bake burritos

Place assembled burritos seam-side down in a lightly greased 9x13 baking dish. Spoon remaining enchilada sauce over the tops and sprinkle with the remaining cheese. Bake in the preheated oven 12–15 minutes, until cheese is melted and sauce is bubbling and edges of tortillas are lightly golden.

Remove burritos from oven. Let rest 2–3 minutes, then garnish with chopped cilantro, pickled jalapeños and a squeeze of lime. Serve each burrito with a side of warmed rice and your choice of beans. Offer extra enchilada sauce and sour cream on the side.