CARNE ASADA BURRITOS
Keep reading if you want to find out how to make the most flavorful carne asada burritos that you have ever tried, smothered with cheese and ancho chili salsa
Provided by Charbel Barker
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Heat the tortillas in the microwave or in a comal.
- Add the main ingredients (carne asada, beans, and rice) in the middle of the large tortilla, one at time. If you want, you can add the guajillo salsa and cheese at this point or you can smother the burrito at the end. Feel free to include the pico de gallo inside as well if you would like.
- Mix the ingredients up a little bit with a fork or spoon so that there is an even distribution of ingredients throughout.
- Fold the ends of the burrito in, and then carefully roll the burrito up, putting the seam on the bottom.
- If you are smothering you burrito, add it to an oven-safe dish, seam down and smother with the guajillo salsa and the cheese. Bake in the oven at 400 degrees for 10-15 minutes. In the alternative, you can just put it under the broiler on high for about 2-3 minutes.
Nutrition Facts : ServingSize 1 Burrito, Calories 700 kcal, Carbohydrate 109 g, Protein 35 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 286 mg, Fiber 8 g, Sugar 4 g
CARNE ASADA BREAKFAST BURRITO
A wonderful way to change up ordinary breakfast burrito by taking it to a new level.
Provided by CoOkInGnUt
Categories Trusted Brands: Recipes and Tips Hunt's
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder; toss in bowl to evenly coat. Let marinade 5 minutes.
- Heat oil in a large, deep skillet over medium-high heat. Place beef strips in skillet and cook and stir until browned. Stir in bell pepper, onions, and jalapeno pepper. Add tomatoes and potatoes. Cook mixture until potatoes are tender, 5 to 8 minutes. Season with salt and pepper. Transfer mixture to a bowl.
- Melt 1 tablespoon butter in the same skillet. Add the eggs, stirring occasionally, until eggs are scrambled and set. Transfer the beef mixture back to skillet. Cook and stir until warmed through, about 2 minutes. Melt the remaining 2 tablespoons butter in a small dish in microwave.
- Divide shredded cheese among tortillas; divide beef and veggie mixture and place on the cheese. Fold in sides of tortilla and roll up. Brush with melted butter and place folded side down in pan to brown; flip and brown on top side. Burrito should be warmed though.
Nutrition Facts : Calories 1163.1 calories, Carbohydrate 83 g, Cholesterol 437 mg, Fat 63.2 g, Fiber 6.6 g, Protein 64.7 g, SaturatedFat 31.1 g, Sodium 3109.1 mg, Sugar 9.3 g
CARNE ASADA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the skirt steak in a large glass bowl or resealable plastic bag.
- To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
- Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
- Preheat a grill or grill pan over medium-high heat.
- When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
- Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.
CARNE ASADA BURRITO, SAN DIEGO STYLE
For all of you poor, displaced San Diego-ites, the quest to find an authentic carne asada burrito is always disappointing, until now. This recipe was posted on Onestopcook.com by David. (I only added the limes) It's been over 4 years since I was in S.D. last and I have been craving this burrito ever since. I ate 5 of these bad boys in 2 days. I would take a bite, close my eyes, and dream of La Jolla, Balboa park or a stroll around Seaport Village. I hope you enjoy it as much as I did.
Provided by Hadice
Categories Meat
Time 55m
Yield 6-8 burritoes, 6-8 serving(s)
Number Of Ingredients 32
Steps:
- Meat:.
- Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
- Pico De Gallo:.
- Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
- Guacamole:.
- Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
- Carne Asada Burritos:.
- Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
- On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
- Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.
Nutrition Facts : Calories 1161.2, Fat 117.5, SaturatedFat 46.1, Cholesterol 149.8, Sodium 388.8, Carbohydrate 14.4, Fiber 7, Sugar 3.6, Protein 15
MINI CALIFORNIA-STYLE CARNE ASADA AND POTATO BURRITOS
This recipe is inspired by a burrito I get from a hole-in-the-wall Mexican restaurant in my California hometown. The best thing about this burrito is the french fries! I've made it for many friends and it is always a hit... I think my version might even be better than the original! This recipe makes mini-burritos for...
Provided by Monica Francisco
Categories Meat Appetizers
Time 2h20m
Number Of Ingredients 18
Steps:
- 1. In a large glass baking dish, combine all marinade ingredients except for flank steak. Stir until well-combined. Add flank steak and immerse into marinade, turning over to completely coat. Cover and refrigerate for anywhere between 1 hr and overnight, but no longer.
- 2. Bake shoestring potatoes on a baking sheet according to package directions. Once cooked, set aside.
- 3. While potatoes are baking, heat a large grill pan or skillet to medium-high heat. When pan in hot, place marinated meat in pan and cook for a few minutes on each side, to desired doneness. Once cooked, place on cutting board and allow to rest for a few minutes. Once rested, cut meat into small, bite-sized cubes. Set aside.
- 4. Heat a large skillet to medium heat and spray lightly with cooking spray. Place one tortilla into the pan and sprinkle enough cheese to almost cover the surface, leaving about 1 inch of tortilla uncovered all around. Heat until cheese is just melted and bottom begins to brown and crisp.
- 5. To assemble, place warm tortilla on a plate. Add about 1/4 c of meat toward the bottom of tortilla. Next, place about 4-5 potato pieces on top of meat. Add as much guacamole and sour cream as desired.
- 6. Begin rolling tortilla from bottom, folding sides in as you roll. Cut burrito in middle. Repeat steps 4-6 for more burritos!
SAN DIEGO STYLE CARNE ASADA
San Diego Style Authentic Carne Asada Recipe loaded with Mexican flavors and taste. Perfect for carne asada tacos or burritos.
Provided by Darcey Olson
Categories Main Course
Time P1DT30m
Number Of Ingredients 15
Steps:
- Add all the ingredients (except the meat and orange slices) to a medium size bowl and stir until blended. Transfer to a large Ziploc Bag.
- Add the steak and shake to coat the entire piece of meat evenly.
- Lay the bag flat and add the orange slice directly to the meat - half on top and half on bottom.
- Refrigerate overnight or at least 2 hours. (*Note 1)
- Before grilling, remove from the refrigerator up to an hour in advance. (*Note 2)
- Ten minutes before grilling, add meat tenderizer (optional)
- Pre-heat grill to medium high.
- Place meat directly on greased grate for 6-8 minutes. (*Note 3)
- Flip and grill for an additional 6-8 minutes, until your desired doneness is reached.
- Let rest for 10 minutes before slicing against the grain and serving.
Nutrition Facts : Calories 321 kcal, Carbohydrate 5 g, Protein 41 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 113 mg, Sodium 986 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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- 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.
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- To make the carne asada marinade, place in a blender the garlic, jalapeños, lime juice, orange juice, red wine vinegar, Worcestershire sauce, olive oil, cilantro, oregano, salt, allspice, and cayenne. Blend until well combined. Place the flank steak in a food-safe, non-reactive storage container and pour over it the marinade, evenly coating the meat. Let the meat marinate for at least 4 hours but no longer than 24.
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- About 30 minutes into the potato-baking time, remove the flank steak from the refrigerator and the marinade, blot the surface of the steak with a paper towel to remove any excess liquid, and allow it to come to room temperature, about 30 minutes.
- Once the potatoes are done, remove from the oven and then turn on the broiler. To cook the steak, heat on high a large, ovenproof skillet, preferably cast iron. When a dab of water dropped into the skillet sizzles, add the butter and as soon as it melts, add the steak. Cook the steak for 2 minutes and then flip it and cook for 2 more minutes on the other side. Remove the skillet from the stove and then slide it under the broiler, cooking the steak in the oven 1 minute for medium rare, 2-3 minutes for medium.
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