Carne Asada, Potato & Beans Burro Recipe

Burros

1. 1

   Marinade the carne asada

   In a bowl, combine orange juice, lime juice, olive oil, minced garlic, jalapeño, chili powder, cumin, paprika, oregano, salt, and black pepper. Add skirt steak and toss to coat. Cover and refrigerate to marinate for 20–30 minutes while you prep the other components.

2. 2

   Roast the potatoes

   Preheat the oven to 425°F (220°C). Toss diced russet potatoes with olive oil (for potatoes), paprika (for potatoes), garlic powder, and salt. Spread on a sheet pan and roast 20–25 minutes, turning once, until edges are golden and potatoes are tender.

3. 3

   Warm the beans

   In a small saucepan, combine pinto beans with bean cooking liquid. Stir in cumin, chili powder, and salt. Simmer 5–7 minutes to meld flavors.

4. 4

   Cook the carne asada

   Remove steak from marinade and pat dry. Grill or sear in a hot skillet 3–4 minutes per side for medium-rare, or to your preferred doneness. Rest the steak 5 minutes, then thinly slice against the grain.

5. 5

   Assemble the burros

   Warm the flour tortillas in a dry skillet. Layer beans on each tortilla, then add roasted potatoes and carne asada slices. Top with shredded cheese, diced onion, cilantro, and a dollop of crema. Squeeze a little lime juice from a wedge over each burrito.

6. 6

   Wrap and serve

   Tuck in the sides and roll the burrito tightly. Serve immediately with extra crema and lime wedges on the side.