Carne Asada Burrito, Recipe

My favorite Carne Asada Burrito recipe is simply a warmed tortilla slathered with creamy refried beans and topped with succulent slices of carne asada  , jack cheese, buttery avocado, spicy pico de gallo, and rich sour cream (or Mexican crema). Carne Asada Burritos make a seriously satisfying meal and are a hearty and delicious way to feed a hungry group!

Carne Asada Burrito

There are a couple of things I love about Carne Asada Burritos and Carne Asada Tacos, beyond the fact that I love to eat them! One, they stretch the steak, which tends to be the expensive part of the meal, without compromising flavor. Two, they’re such a versatile crowd pleaser – serve tortillas and toppings family style and let everyone assemble their own exactly the way they like it. A fun and festive meal with the bonus of being less work for the hosts!

What is in an authentic Mexican burrito?

In Mexico, it’s not uncommon to find burritos made with just refried beans and meat wrapped in a flour tortilla. But here in the US, they vary widely and are often loaded with ingredients like: Spanish or regular rice, lettuce, salsa, cheese, guacamole, sour cream, grilled onions, etc. Some even include French fries, like the ‘mythical’ California Burrito.

I have to admit that rice (or Spanish rice) is the one ingredient that I avoid when ordering a burrito. To me it just seems like filler and distracts from the burrito’s superstar ingredients, i.e., everything else! I may be in the minority on this since it’s such a common component, so feel free to add it here. And if you’re serving these to a group, it doesn’t hurt to have rice available as a topping (I typically do).

How to Wrap a Burrito

To wrap a burrito: layer the bottom center of a large flour tortilla with your desired ingredients, leaving a generous border on all sides and taking care not to overstuff. Fold the edge of the tortilla nearest you over the filling, using your fingers to enclose the filling. Fold tortilla edges toward the center and continue rolling until you have a tightly wrapped cylinder.

You can assemble Carne Asada Burritos with steak fresh off of the grill, but it’s also a great way to use up leftover steak if you’re lucky enough to have it (Carne Asada Nachos are another great way!). Quickly heat thin slices of leftover carne asada in a pan on the stovetop and proceed with the recipe.

How to Make a Carne Asada Burrito

Step 1: Warm large flour tortillas on the grill or in a dry pan on the stove top. To the bottom center of the tortilla spread on refried beans then top with slices of carne asada, avocado slices, shredded cheese, pico de gallo and sour cream.

Step 2: Wrap bottom side of tortilla over filling, fold in sides and continue rolling into a tight cylinder. Serve.

Carne Asada Burrito

Carne Asada Burritos are a a delicious way to turn grilled carne asada into a party!

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Main Course

Cuisine: Mexican

Servings: 6 people

Calories: 703kcal

Ingredients

For the Carne Asada tacos

• 1 recipe Carne Asada
• 6 large flour tortillas

Toppings

• 1 recipe Pico de Gallo
• 2 cans refried beans or 2 1/2 cups homemade refried beans
• 6 ounces shredded jack cheese 6 ounces or more
• 2 medium avocados peeled, seeded and thinly sliced
• sour cream to taste
• hot sauce such as Tobasco or Cholula, optional

• Instructions

  • Prepare Carne Asada according to this recipe.
  • In a dry pan on the stove top or on a hot grill, warm tortillas about 30 seconds per side. Transfer to platter and cover with foil to keep warm.
  • To assemble a burrito, spread refried beans on the bottom center of a tortilla. Top with 1/6 of the Carne Asada, cheese, avocado slices, Pico de Gallo, sour cream and hot sauce (optional). Fold bottom side of tortilla over toppings and gently pull back to shape filling. Fold up both sides of tortilla toward the center and tightly roll into a cylinder. Repeat with remaining tortillas.
  • Alternatively, serve warmed tortillas with thinly sliced Carne Asada and individual toppings family-style letting everyone assemble their own burritos.

  Notes

  1. When serving these to a group, you may want to have plain or Spanish rice / Mexican rice available as a topping. 
  2. If you’re assembling burritos ahead of eating them, wrap in foil to keep warm.

  Nutrition

  Calories: 703kcal | Carbohydrates: 31g | Protein: 46g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 1331mg | Potassium: 863mg | Fiber: 9g | Sugar: 4g | Vitamin A: 10.2% | Vitamin C: 13.4% | Calcium: 29.5% | Iron: 29.5%

Carne Asada Recipe

If you’re looking for an authentic Carne Asada recipe – this is it! Grilled Carne Asada tastes better and looks more beautiful than it has a right to, if you judge a meal by the amount of effort it takes. And it’s a sensory pleasure before it even touches the grill! As you squeeze fresh orange, lime and lemon juices for the Carne Asada marinade, then whisk in cilantro, garlic and jalapeño, the aroma that floats up to your nose is nothing short of heavenly.

Then the steak cooks hot and fast, on your table in about 20 minutes, complete with gorgeous grill marks and a perfectly pink and tender interior.

To make this, we started with a recipe from Tyler Florence and switched it up to make it our own: swapping in apple cider vinegar, reducing the oil a bit and adding a third citrus flavor (lemon) and some cumin. Adding lemon juice to the mix happened by chance. I’d just finished a batch of homemade tonic water which left us with a slew of lemons, limes and oranges, flesh and juice intact, sans zest. And I love the citrus trifecta – now I may always use making tonic water as an excuse to make Carne Asada!

What is Carne Asada?

The literal translation of the term means Carne (flesh, meat or beef) and Asada (roast, broiled, grilled), typically translated to ‘Grilled Meat’ and most often is seared in some way for that signature charred flavor!

What cut of beef is used for Carne Asada?

There are several cuts of beef used to make Carne Asada including sirloin and tenderloin, but most recipes call for either flank steak or skirt steak. I’ve tried both and definitely prefer outside skirt steak for its flavor and texture. Either way you’ll want to thinly slice the steak across the grain before serving for maximum tenderness!

Carne Asada Marinade

Carne Asada marinade is an essential part of making this recipe authentic! Zesty, fresh citrus juices and apple cider vinegar tenderize the beef, while fresh cilantro, cumin, salt, and pepper season it to perfection. It’s important to give the meat plenty of time to marinate, a minimum of 1 hour, to soak up all of the delicious flavors!

How to make Carne Asada:

Combine all marinade ingredients in a large, glass baking dish. Add raw skirt steak or flank steak, turning to coat and marinate in the refrigerator for at least 1 hour and up to 8 hours (any longer will start to break down the meat)

How long to grill Carne Asada?

Grill the steak over a medium-high flame for 7 to 10 minutes until it reaches 130°F for medium rare, 10 to 12 minutes until it reaches 140°F for medium. (The steak will continue to cook once you’ve removed it from the grill.) Transfer steak to cutting board and let rest 5 minutes before slicing.

With summer in full swing, you may have plans to BBQ with friends and family. Grilled Carne Asada is perfect – but be sure you make plenty (or make Slow Cooker Pork Carnitas to go with it!) Serve it on its own, or with grilled tortillas, fresh pico de gallo and all the toppings for Carne Asada Tacos, Carne Asada Burritos, or as the main attraction in big, crunchy Carne Asada Steak Salads.

INSTANT POT LEFTOVER BRISKET SOUP

Instant Pot Leftover Brisket Soup is THE solution to your leftover brisket woes. It is such an easy way to turn leftovers into a freezer friendly grab and go lunch!

Instant Pot Leftover Brisket Soup

Instant Pot Leftover Brisket Soup is THE solution to your leftover brisket woes. It is such an easy way to turn leftovers into a freezer friendly grab and go lunch!

 Prep Time5 minutes

 Cook Time5 minutes

 NPR10 minutes

 Total Time10 minutes

Ingredients

• 4 cups leftover brisket, chopped into bite size pieces
• 6 cups Beef Broth
• 2 carrots, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 796 mL can diced tomatoes
• 2 Chipotle peppers (in adobo)
• 1 tbsp adobo sauce from the chipotle pepper can
• 1 tbso oregano
• 398 mL can black beans, drained and rinsed
• salt and pepper, to taste

Instructions

• Add all of the ingredients to the Instant Pot liner.
• Secure the lid, and set the pot to sealing. 
• On manual (or pressure cook button) set the cook time to 5 minutes.
• Allow for 10 minutes of natural pressure release and then quick release the remaining pressure.
• Serve immediately, or allow to cool and transfer to a freezer safe container. 

So, there you have it, the very best way to re purpose those brisket leftovers! 

EASY STRAWBERRY SHORTCAKE {WITH BISQUICK MIX}

The best, classic, quick and easy strawberry shortcake recipe, homemade with simple ingredients. This dessert is composed of flaky biscuits, filled with sweetened strawberries and whipped cream. Starts off with Bisquick mix.

You can use those three components (light and fluffy biscuits, sweet strawberries, fresh whipped cream) to make strawberry shortcake ice cream, trifles, cheesecake, cakes and cupcakes.

This is a “short cake” and different than your typical soft and moist cakes. It has a high ratio of butter to flour and sugar, giving it that light and flaky texture.

HOW TO MAKE STRAWBERRY SHORTCAKE?

1. Make strawberry filling- Mix strawberries with sugar and let it sit for about 20 minutes to sweat and release juices.
2. Make biscuits– While strawberries are resting, prepare biscuits. They can be made from scratch or you can use the store-bought refrigerated biscuit dough. You can also make Bisquick strawberry shortcake like I did. Mix together Bisquick mix with butter, sugar, milk until dough forms and then dropping round portions on a cooking tray for baking.
3. Make whipped cream– Whip together heavy cream, sugar and vanilla extract until light and fluffy. You can also use store-bought Cool Whip.
4. Assemble– When the biscuits have cooled down completely, split them in half. Place one half on a plate and top it off with whipped cream. Add some strawberries on top. Cover with the other half of the biscuit and serve immediately.