Loaded Carne Asada Burrito

Ingredients:

For the Carne Asada:

1/2 cup (120ml) fresh orange juice (from about 3 navel oranges)

1/2 loosely packed cup (1.4 ounces; 40g) finely chopped cilantro leaves and tender stems

4 medium garlic cloves, minced

2 tablespoons (30ml) fresh lime juice (from 1 lime)

1 tablespoon (15ml) extra-virgin olive oil

2 teaspoons whole cumin seeds, toasted and ground (see note)

2 teaspoons dried oregano, preferably Mexican

1 1/2 teaspoons chipotle powder (see note)

2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

1 1/2pounds (680g) skirt steak, trimmed and cut with the grain into roughly 5-inch lengths

For the Beans:

3 tablespoons (45ml) extra-virgin olive oil

1 medium (6-ounce; 180g) yellow onion, diced

3 medium cloves garlic, minced

2 teaspoons whole cumin seeds, toasted and ground (see note)

2 dried bay leaves

2 cups (14 ounces; 400g) dry pinto beans

6 cups homemade chicken stock or store-bought, low-sodium broth

Kosher salt

For the Rice:

2 tablespoons (30ml) neutral oil, such as sunflower, canola, or vegetable

1 1/4cups (8.8 ounces; 250g) long grain rice, rinsed and drained

1medium (6-ounce; 180g) yellow onion, finely diced

3 medium cloves garlic, minced

2 tablespoons tomato paste

2 1/4cups (530ml) homemade chicken stock or store-bought, low-sodium broth

1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

To Cook Carne Asada and Assemble Burritos:

Neutral oil, such as canola, vegetable, or sunflower, for greasing the skillet. Six 12- to 13-inch flour tortillas.

1 pound (455g) shredded Monterey Jack cheese

1 recipe guacamole

1 recipe pico de gallo, drained of excess liquid

Sour cream, as needed

Instructions:

For the Carne Asada Marinade:In a 1-gallon zipper-lock bag, combine orange juice, cilantro, garlic, lime juice, olive oil, cumin, oregano, chipotle powder, and salt.

Seal bag and lightly shake to thoroughly combine ingredients.

Open bag, add steak, then reseal the bag, pressing out excess air. Marinate in refrigerator for at least 3 and up to 8 hours, turning bag once halfway through.

Meanwhile, for the Beans:In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering.

Add onion and cook, stirring, util softened and just starting to brown, about 6 minutes.

Stir in garlic, cumin, and bay leaves and cook until fragrant, about 30 seconds.

Add beans, chicken stock, and a large pinch of salt and bring to a boil over high heat.

Reduce to a bare simmer, cover, and cook until beans are just tender, about 2 hours 30 minutes; add water at any point to keep beans covered.

Remove lid and continue cooking, stirring occasionally, until beans are very soft and creamy, about 45 minutes longer; top up with water as needed to keep beans just covered.

Once beans are fully softened, allow liquid to reduce into a rich, creamy broth.

Season with salt, if needed. Discard the bay leaves.

Leave covered until ready to serve, or transfer to an airtight container and refrigerate until ready to use; reheat before using.

For the Rice:In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering.

Add rice and cook, stirring constantly, until very lightly toasted, about 2 minutes.

Stir in onion and garlic and cook, stirring, until onion is just starting to soften and lightly brown, about 4 minutes.

Stir in tomato paste and cook until slightly darkened, about 1 minute.

Add chicken stock and bring to boil. Reduce heat to bare simmer, cover, and cook for 15 minutes without disturbing.

Remove from heat and let stand, covered, for 10 minutes. Uncover rice and gently fluff with a fork. Cover and keep warm until ready to use.

To Cook Carne Asada and Assemble Burritos:Remove skirt steak from marinade and blot dry. Light one chimney full of charcoal.

When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate.

Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.

Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.

Clean and oil the grilling grate. (For directions using a skillet, see note.)

Place steak directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave open.

Cook, turning occasionally, until steak is well charred on outside and center registers 120°F (50°C) on an instant-read thermometer, 5 to 10 minutes total.

Transfer skirt steak to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain into 1/2-inch-thick slices, then cross-cut the slices into 1/2-inch cubes.

Working 1 tortilla at a time and using a pastry brush, lightly brush tortilla all over on one side with water.

In a dry nonstick pan, warm tortilla, wet side down, over medium heat until warmed on first side and excess water has cooked off.

Brush top side with water, then flip tortilla, add a generous sprinkle of cheese all over, and cook until cheese begins to melt.

Transfer tortilla to a clean work surface.

Being careful not to overfill, spread an even layer of rice on top of tortilla, leaving at least 2 inches of border on either side and at least 3 inches of border above and below.

Spoon beans on top of rice, followed by additional cheese, then the carne asada, guacamole, pico de gallo, and sour cream.

Fold the tortilla sides in over the filling. Then roll the bottom flap of tortilla up over the filling, holding the sides tight as you roll.

Continue rolling until the burrito is sealed. Wrap in foil for a tighter hold.

Repeat with remaining tortillas and fillings, wiping out skillet between uses.

Serve right away.

Enjoy !!

Nutrition Information:

YIELD: 6 burritos | SERVING SIZE: 1 burrito

Frequently Asked Questions:

Can I use a different cut of beef instead of skirt steak for the Carne Asada?

While skirt steak is traditionally used for Carne Asada, you can try using flank steak or sirloin steak as alternatives. Adjust the cooking time accordingly based on the thickness of the meat.

Can I marinate the Carne Asada for less than 3 hours?

While a minimum of 3 hours is recommended for marinating the Carne Asada, you can marinate it for less time if needed.

However, the flavors may not penetrate the meat as deeply, resulting in a slightly less flavorful outcome.

Can I use store-bought guacamole and pico de gallo instead of making them from scratch?

Yes, if you prefer convenience, you can use store-bought guacamole and pico de gallo. Just make sure to drain any excess liquid from the store-bought pico de gallo before using it in the recipe.

Can I use a different type of rice instead of long grain rice for the rice filling?

While long grain rice is recommended for this recipe, you can substitute it with other types of rice such as jasmine rice or basmati rice.

Keep in mind that the cooking time and liquid ratio may vary, so adjust accordingly.

Can I grill the Carne Asada indoors using a grill pan?

Yes, if you don’t have access to an outdoor grill, you can use a grill pan on the stovetop. Preheat the grill pan over medium-high heat and cook the marinated steak following the same instructions until desired doneness is reached.

Can I use a skillet instead of grilling the Carne Asada?

Yes, if you don’t have access to a grill, you can cook the marinated steak in a skillet. Heat the skillet over high heat and sear the steak on both sides until cooked to your desired doneness.

Can I use canned beans instead of cooking dry pinto beans?

Yes, you can use canned pinto beans as a time-saving alternative. Simply rinse and drain the beans before using.

However, note that the texture and flavor may differ slightly from cooking dry beans from scratch.

Can I customize the fillings in the burrito?

Absolutely! Feel free to customize the fillings to suit your preferences. You can add or omit ingredients such as salsa, hot sauce, shredded lettuce, diced tomatoes, or sliced jalapeños according to your taste.

How can I reheat the assembled burritos?

To reheat the assembled burritos, preheat the oven to 350°F (175°C). Remove the foil-wrapped burritos from the refrigerator, place them on a baking sheet, and bake for about 15-20 minutes until heated through.

Alternatively, you can reheat them in a microwave for a shorter time, but the texture may be slightly different.

Can I make the burritos ahead of time?

Yes, you can assemble the burritos ahead of time, wrap them tightly in foil, and refrigerate them.

When ready to serve, reheat the wrapped burritos in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through.