Jul 09 2026
Restaurants›The Original Carolina's Mexican Food›Carne Asada, Guacamole, Pico De Gallo, Rice, Beans (1) Flour Tortilla Recipe

Carne Asada, Guacamole, Pico De Gallo, Rice, Beans (1) Flour Tortilla Recipe

Inspired by The Original Carolina's Mexican Food
Time2h
Serves4

Make Carne Asada, Guacamole, Pico De Gallo, Rice, Beans (1) Flour Tortilla Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Carne Asada

Guacamole

Pico de Gallo

Rice

Beans

Flour Tortillas

Method

Carne Asada

  1. 1

    Marinade

    In a bowl, whisk together lime juice, olive oil, minced garlic, ground cumin, chili powder, paprika, oregano, salt, and black pepper.

  2. 2

    Herbs and chili

    Stir in chopped cilantro and minced jalapeño to the marinade.

  3. 3

    Marinate steak

    Place the flank steak in a zip-top bag or shallow dish and pour the marinade over the steak. Seal and refrigerate for at least 30 minutes (or up to 4 hours) to blend flavors.

  4. 4

    Preheat and grill

    Heat a grill or grill pan to high. Lightly oil the grates.

  5. 5

    Cook steak

    Grill the steak about 4-6 minutes per side for medium-rare to medium, depending on thickness. Adjust time to reach desired doneness.

  6. 6

    Rest and slice

    Transfer the steak to a cutting board and rest 5-10 minutes. Slice thinly against the grain.

  7. 7

    Serve

    Squeeze fresh lime wedges over the steak before serving.

Guacamole

  1. 8

    Prepare avocados

    Halve the avocados, remove pits, and scoop flesh into a bowl.

  2. 9

    Mash

    Mash the avocado to your desired texture—smooth or slightly chunky.

  3. 10

    Add flavor

    Stir in red onion, jalapeño, cilantro, and lime juice.

  4. 11

    Season

    Season with salt and add diced tomato if using.

  5. 12

    Chill

    Cover and chill for 15-30 minutes to let flavors mingle.

Pico de Gallo

  1. 13

    Chop ingredients

    Dice tomatoes and red onion; finely chop cilantro and jalapeño.

  2. 14

    Combine

    In a bowl, mix tomatoes, onion, jalapeño, cilantro, lime juice, and salt.

  3. 15

    Rest

    Let pico de gallo rest 10-15 minutes to meld flavors.

Rice

  1. 16

    Rinse and prepare

    Rinse rice under cold water until the run-off is clear.

  2. 17

    Sauté aromatics

    In a pot, heat olive oil over medium heat and sauté onions until translucent; add garlic and cook 30 seconds more.

  3. 18

    Toast rice

    Add rinsed rice to the pot and toast for 2-3 minutes, stirring frequently.

  4. 19

    Cook

    Add broth and tomato sauce; season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and fluffy.

  5. 20

    Fluff

    Remove from heat and let stand 5 minutes, then fluff with a fork.

Beans

  1. 21

    Sauté aromatics

    In a pot, heat olive oil over mid heat and sauté onion until translucent; add garlic and cook 30 seconds.

  2. 22

    Add beans

    Stir in beans, cumin, chili powder, and salt.

  3. 23

    Simmer

    Add enough water or broth to reach desired consistency and simmer 10-15 minutes. Mash a portion of beans for creaminess if desired.

  4. 24

    Finish

    Taste and adjust seasoning before serving.

Flour Tortillas

  1. 25

    Warm tortillas

    Warm each tortilla in a dry skillet over medium heat for about 20-30 seconds per side until pliable.

  2. 26

    Keep warm

    Wrap in a towel or place in a covered dish to keep warm until serving.

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