Carne Asada & Potato Recipe

Burros

1. 1

   Make pico de gallo

   In a bowl, combine Roma tomatoes (2 cups, diced), white onion (0.25 cup, diced), jalapeño (1, minced), cilantro (0.25 cup, chopped), lime juice (2 tablespoons), and salt (0.5 teaspoon). Mix well and set aside to meld flavors.

2. 2

   Make guacamole

   Mash avocados (2) in a bowl. Stir in lime juice (1 tablespoon) and salt (0.25 teaspoon). Set aside.

3. 3

   Carne asada marinade

   Whisk lime juice (6 tablespoons), orange juice (2 tablespoons), olive oil (1 tablespoon), minced garlic (2 cloves), ground cumin (1 teaspoon), chili powder (1 teaspoon), paprika (0.5 teaspoon), salt (1.25 teaspoons), and pepper (0.5 teaspoon). Place flank steak in a resealable bag and marinate 30–60 minutes.

4. 4

   Roast potatoes

   Preheat grill or oven to 425°F (220°C). Toss diced potatoes (1.5 lb) with olive oil (2 tablespoons), salt (1 teaspoon), pepper (0.5 teaspoon), and paprika (0.5 teaspoon). Roast/grill until tender and golden, about 25–30 minutes, turning once.

5. 5

   Grill carne asada

   Pat steak dry. Grill over direct heat to desired doneness (about 4–6 minutes per side for medium rare, depending on thickness). Rest 5 minutes, then slice thinly against the grain.

6. 6

   Warm tortillas

   Warm flour tortillas on the grill or in a skillet until pliable, about 15–30 seconds per side.

7. 7

   Assemble

   To each tortilla, spread a line of guacamole, add a portion of carne asada, and a handful of potatoes. Top with pico de gallo and, if desired, a sprinkle of cilantro. Fold the tortilla tightly into a burrito.

8. 8

   Serve

   Serve immediately with extra pico de gallo and guacamole on the side.