Carne Asada Beans & Burro Recipe
Grilled carne asada and beans wrapped in a flour tortilla, typically includes pico de gallo and cheese.
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Ingredients
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Carne Asada
Beans
Pico de Gallo
Cheese & Dairy
Tortillas
Optional Toppings
Method
Marinate & Grill Carne Asada
- 1
Make the carne marinade
In a bowl, whisk together orange juice, lime juice, olive oil, minced garlic, minced jalapeño, ground cumin, dried oregano, smoked paprika, chopped cilantro, salt, and pepper until well combined.
- 2
Marinate steak
Pat the steak dry and place it in a large zip-top bag or shallow dish. Pour the marinade over, seal, and refrigerate for 2–4 hours (overnight if possible) to tenderize and flavor the meat.
- 3
Grill and rest
Preheat grill or grill pan to high heat. Remove steak from marinade, pat dry, and grill 3–4 minutes per side for medium-rare to medium depending on thickness. Transfer to a cutting board and tent with foil for 5–10 minutes to rest. Slice thinly against the grain.
Pico de Gallo
- 4
Prepare pico de gallo
In a mixing bowl, combine diced tomatoes, diced red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt. Toss to combine and let sit 10–15 minutes for flavors to meld.
Beans
- 5
Warm beans
In a small saucepan over medium heat, warm refried beans. If too thick, thin with 1–2 tablespoons water or broth. Stir until smooth and heated through; season with a pinch more salt if needed.
Assemble Burritos
- 6
Warm tortillas
Warm large flour tortillas on the grill, in a dry skillet, or wrapped in a damp towel in the microwave until flexible.
- 7
Build each burrito
Spread a line of warmed beans down the center of each tortilla. Top with slices of carne asada, a generous scoop of pico de gallo, and a handful of shredded cheese. Add sour cream and avocado if using.
- 8
Roll and finish
Fold in the sides and roll tightly from bottom to top to seal the filling. If desired, cut burritos in half and serve immediately with extra pico de gallo.
