Carne Asada Burritos

5 from 5 votes

Make Carne Asada Burritos for a street-style flavor at home! Tender citrus-garlic marinated steak, melty cheese & zesty pico wrapped in a warm tortilla that cooks in about 15 minutes.

Prep Time2 15

Cook Time15

Allow to Rest10

Total Time2 40

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $23.30 Per Recipe, $5.83 Per Serving

Ingredients

For the Carne Asada:

1 pound Flank Steak or Skirt Steak excess fat removed
¼ cup Olive Oil
¼ cup Soy Sauce
¼ cup Orange Juice
2 cloves Garlic minced (or 2 teaspoon minced garlic)
2 teaspoon Chili Powder
1 teaspoon Cumin
1 teaspoon Ancho Chili Powder
1 teaspoon Kosher Salt
½ teaspoon Black Pepper

For the Burritos:

4 Burrito Size Flour Tortillas
1 cup Shredded Monterey Jack Cheese
½ cup Refried Beans
½ cup Pico De Gallo
½ cup Cilantro chopped
2 teaspoons Oil

Instructions

Prepare the carne asada according to the recipe instructions, then let it rest before cutting it into bite-sized pieces.
Warm the tortillas until soft and pliable.
Place the carne asada in the center of each tortilla.
Top with the rice, beans, cheese, pico de gallo, guacamole, and sour cream.
Fold the sides of each tortilla inward, then roll tightly to form a burrito.
Serve immediately and enjoy.

Video

Notes

I like to use 12 inch size tortillas for this recipe. They are often called Burrito size tortillas.

Leftovers: Refrigerate all the ingredients separately in individual, sealed containers for up to 5 days. Assemble the burritos right before serving.

I love using flank steak or skirt steak in this recipe but sirloin steak or round steak will work as well.

You can easily omit any toppings you don’t want or add in your favorites to make this burrito your own.

Nutrition