Mini California Style Carne Asada And Potato Burritos Recipes

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CARNE ASADA BURRITOS



Carne Asada Burritos image

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

5 Large Flour Tortillas
16 oz Carne Asada (cut into small pieces)
1 3/4 cups Black Beans
2 1/2 cups Rice
3 Tomatoes
1/4 Onion ((white))
2 cloves garlic ((large))
2 Guajillo Peppers ((deseeded and boiled until soft))
1/4 cup Heavy Whipping Cream
1/4 cup Chicken Stock
Salt ((to taste))
Pepper ((to taste))
1/2 tsp Cumin
1/2 tsp Paprika
Pico de Gallo
Sour Cream
Guacamole
Lettuce
Shredded Mexican Blend Cheese
Guajillo Salsa ((From Recipe Above))

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



Carne Asada Breakfast Burrito image

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

2 pounds beef skirt steak, cut into thin strips
2 tablespoons carne asada seasoning
1 tablespoon garlic powder
1 tablespoon vegetable oil
½ sweet onion, diced
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and diced
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 cups frozen diced potatoes
salt and pepper to taste
3 tablespoons butter, divided
6 eggs, whisked
2 cups shredded Mexican cheese blend
4 (12 inch) flour tortillas

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



Carne Asada image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

2 pounds skirt steak
1/2 cup cilantro leaves and stems, finely chopped
1/2 cup olive oil
1/3 cup freshly squeezed orange juice (1 large orange)
1/4 cup freshly squeezed lime juice (2 limes)
3 tablespoons honey
2 tablespoons Mexican oregano or other oregano
4 cloves garlic
1 serrano chile, seeds removed
Kosher salt and freshly ground black pepper
2 limes, cut into wedges, for serving

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



Carne Asada Burrito, San Diego Style image

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

2 lbs beef, skirt (any fajita style cut of meat) or 2 lbs flank steaks (any fajita style cut of meat)
1 onion, small
1 lemon, juiced
1 lime, juiced
salt
pepper
2 tomatoes
1/2 onions, white or 1/2 red onion
1 jalapeno pepper, small
1/4 cup cilantro, fresh
1/2 lemon, juiced
1/4 lime, juiced
1/3 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pinch oregano, dry
1 pinch chili powder
1 pinch cumin
2 avocados, large
1/4 cup pico de gallo
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
1/4 lime, juiced
1 dash hot sauce
carne asada meat
pico de gallo
guacamole
flour tortilla, Large
olive oil
French fries
cheese, Mexican Blend

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



Mini California-Style Carne Asada and Potato Burritos image

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

MEAT AND MARINADE
3 lb flank steak
1/4 c white vinegar
1/2 c soy sauce
4 clove garlic, minced
2 limes, juiced
1/2 c olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
salt and pepper, to taste
OTHER BURRITO INGREDIENTS
1 pkg extra crispy shoestring potatoes, frozen
2 pkg flour tortillas
2 c 4-cheese mexican blend, shredded
guacamole
sour cream

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 Carne Asada image

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

2.5 lb Flank Steak or Flap Meat
1/4 cup Red Wine Vinegar
1/4 cup Water
2 tbsp Vegetable Oil
2 tbsp Lime Juice
2 tbsp Orange Juice
2 tbsp Chopped Cilantro
1 tbsp Minced Garlic
3/4 tbsp Garlic Salt
1/2 tbsp White Pepper
1/2 tbsp Cumin
1/2 tbsp Chili Powder
1/2 tbsp Mexican Oregano
1/8 tsp Ground Cloves
1 Orange (Sliced)

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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