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Mexican Asada Burrito Recipe

Name: The Sinks Mexican Asada Burrito Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak (or skirt steak); 0.25 cups fresh lime juice; 0.25 cups orange juice; 2 tbs olive oil; 2 tbs soy sauce; 3 count garlic cloves, minced; 0.25 cups fresh cilantro, chopped; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp chili powder (mild or ancho); 1 tsp kosher salt; 0.5 tsp black pepper; 0.75 cups long-grain white rice, rinsed; 1.5 cups water; 1 tbs vegetable oil; 0.25 tsp salt; 1 tsp lime zest (optional); 1 cups canned pinto beans, drained and rinsed; 0.25 cups onion, finely chopped; 1 clove garlic, minced; 0.5 tsp cumin; 0.25 tsp salt; 0.25 cups water (or reserved bean liquid); 1 tsp vegetable oil; 2 count large flour tortillas (10–12 inch); 0.5 cups shredded cheddar or Mexican blend cheese; 0.5 cups pico de gallo or fresh salsa; 0.25 cups sour cream or Mexican crema; 2 tbs fresh cilantro, chopped; 2 slices pickled jalapeños (optional)

Inspired by The Sink

Time1h

Serves2

Carne burrito

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Ingredients

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Carne Asada

1 lb flank steak (or skirt steak)

1/4 cups Fresh lime juice

1/4 cups Orange juice

2 tbs olive oil

2 tbs Aged soy sauce

3 count Garlic cloves, minced

1/4 cups Fresh cilantro, chopped

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

1 tsp chili powder (mild or ancho)

1 tsp kosher salt

1/2 tsp black pepper

Rice

3/4 cups long-grain white rice, rinsed

1 1/2 cups water

1 tbs Tuscany sunflower oil

1/4 tsp Celtic sea salt

1 tsp lime zest (optional)

Pinto Beans (or Black Beans)

1 cups canned pinto beans, drained and rinsed

1/4 cups Onion, finely chopped

1 clove Garlic, minced

1/2 tsp Cumin

1/4 tsp Celtic sea salt

1/4 cups water (or reserved bean liquid)

1 tsp Tuscany sunflower oil

Salsa & Toppings

2 count large flour tortillas (10–12 inch)

1/2 cups shredded cheddar or Mexican blend cheese

1/2 cups pico de gallo or fresh salsa

1/4 cups sour cream or Mexican crema

2 tbs Fresh cilantro, chopped

2 slices pickled jalapeños (optional)

2 count Lime wedges

Optional Add-ins

1 cups shredded lettuce

1/2 cups guacamole or sliced avocado

Method

Carne Asada

Prepare Marinade

In a bowl whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, chopped cilantro, ground cumin, oregano, chili powder, salt, and pepper until combined.

Marinate Steak

Place the flank steak in a shallow dish or resealable bag and pour the marinade over it, coating well. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (avoid much longer to prevent texture change).

Cook Steak

Heat a heavy skillet or grill over high heat until very hot. Remove steak from marinade and pat lightly dry. Sear steak 3–4 minutes per side for medium-rare (time will vary by thickness). If using a grill, cook over direct high heat. Let internal temp reach about 130–135°F (54–57°C) for medium-rare, or longer for desired doneness.

Rest and Slice

Transfer steak to a cutting board and let rest 5–8 minutes. Slice thinly across the grain into bite-sized strips. Reserve juices and cut into pieces appropriate for burrito filling.

Rice

In a small saucepan, heat the vegetable oil over medium. Add the rinsed rice and toast, stirring, for 1–2 minutes until slightly opaque. Add water and salt, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork and stir in lime zest if using.

Pinto Beans (or Black Beans)

Heat 1 tsp vegetable oil in a small skillet over medium heat. Add chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and cumin; cook 30 seconds until fragrant. Add drained beans and 1/4 cup water (or reserved bean liquid). Simmer 3–5 minutes, gently mash about half the beans with the back of a spoon to thicken, and season with salt. Keep warm.

Assembly & Finish

Warm tortillas one at a time in a dry skillet over medium heat about 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds to make them pliable.

Lay a warmed tortilla flat. In the center place a layer of rice (about 1/3 cup), then a spoonful of beans (about 1/4 cup), followed by sliced carne asada (about 4–5 oz total), sprinkle with shredded cheese (about 1/4 cup). Add pico de gallo (2–3 tbsp), a dollop of sour cream or crema (1–2 tbsp), chopped cilantro, and any optional add-ins like lettuce or avocado slices.

Fold the sides of the tortilla in toward the center, then roll from the bottom up tightly to form a burrito. If desired, sear the wrapped burrito seam-side down in a hot skillet with a little oil for 1–2 minutes per side to crisp the outside and help seal.

Slice in half diagonally, serve with lime wedges and pickled jalapeños on the side.