Carne Asade Burrito Recipe
Choice of shredded beef, ground beef or chicken, cheese and beans burrito, deep-fried and topped with lettuce, tomatoes, and olives. Served with guacamole and sour cream.
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Ingredients
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Protein & Filling
Tortillas & Frying
Toppings & Garnish
Optional Seasonings & Serve
Method
Prepare Protein & Filling
Cook aromatics
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup diced onion and 1 teaspoon minced garlic; sauté until softened and translucent, about 3–4 minutes.
Prepare chosen protein
If using ground beef: add 16 oz ground beef to skillet with onions and garlic. Brown until no pink remains (6–8 minutes), breaking up with a spatula. Drain excess fat if needed. If using shredded beef or shredded cooked chicken: add the 16 oz shredded protein to skillet just to warm through, about 3–4 minutes.
Season filling
Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, and 1 teaspoon chili powder. Taste and adjust seasoning. Cook 1–2 more minutes to blend flavors.
Combine with beans and cheese
Reduce heat to low. Stir in 1 cup warm refried beans and 1 1/2 cups of the shredded cheese into the meat mixture until evenly combined and cheese begins to melt. Remove from heat.
Assemble Burritos
Warm the 4 flour tortillas briefly in a dry skillet or microwave (15–20 seconds) so they are pliable.
Lay a warmed tortilla flat. Spoon approximately 1/4 of the filling mixture (about 1 to 1 1/4 cups) down the center of each tortilla, leaving 2 inches clear at the top and bottom. Optionally add an extra sprinkle of the reserved 1/2 cup cheese on top of the filling.
Fold the sides of the tortilla in toward the center, then roll tightly from one end to the other to form a burrito. Tuck ends under to seal as best as possible. Repeat for all tortillas.
Deep-Fry Burritos
Pour about 1 cup vegetable oil into a heavy skillet or Dutch oven. Heat oil over medium heat until it reaches 350°F (180°C), or until a small piece of tortilla sizzles immediately on contact.
Working in batches if necessary, carefully place burritos seam-side down into hot oil. Fry 1–2 minutes per side, turning with tongs, until golden brown and crisp. Avoid overcrowding. Use a thermometer or visual cues to keep oil near 325–350°F to prevent over-browning.
Remove burritos to a paper towel-lined plate to drain excess oil.
Top & Serve
Place each fried burrito on a plate. Top with shredded lettuce (about 1/2 cup per burrito), diced tomatoes (about 1/4 cup per burrito), and a sprinkle of sliced black olives (about 1 tablespoon per burrito).
Serve each burrito with a side of guacamole (about 1/4 cup) and sour cream (about 2 tablespoons). Offer lime wedges and hot sauce on the side. Optionally garnish with remaining cheese if desired.
