Baja Style Carne Asada Burritos
 
Prep time
Cook time
Total time
 
A simple burrito that reminds me of a burrito I had in Phoenix with nice medium carne asada, homemade guac and pico.
Author:
Serves: 4
Ingredients
  • 1 lb flank or skirt steak
  • Marinade:
  • 2 cloves garlic, minced
  • ½ jalapeno, minced
  • Cilantro, handful, minced
  • Lime, juice of
  • ½ orange, juice of
  • 1 T white vinegar
  • ¼ c olive oil
  • Salt & pepper
  • Pico de gallo
  • 2 Roma tomatoes, chopped
  • White onion, chopped – equal to tomato, about half a med onion
  • ½ jalapeno, minced
  • Cilantro, minced
  • Squeeze of a lime
  • Salt
  • Guacamole
  • Onion, sautéed
  • Large flour tortillas
Instructions
  1. Make the marinade for the steak by mixing together the garlic, jalapeno, cilantro, lime and orange juice, vinegar, olive oil and some salt and pepper. Put in a gallon Ziploc bag and add the steak. Marinade for 1-8 hours.
  2. When it’s close to cooking time, stir together the pico ingredients.
  3. To grill the steak, preheat your grill to high. Grill until medium about 130 degrees. For flank steak about 3 minutes per side and skirt steak 90 seconds the first side 60 seconds on the second side. It depends on the temp of your grill and the thickness of your steak.
  4. Let the steak rest and then chop into bite sized pieces.
  5. Warm the tortillas.
  6. To build the burrito, spread a layer of guac, top with steak, onion and pico. Wrap tightly.
  7. Optional: Toast in a medium hot pan on both sides – start seam side down. Or back on the grill. Until golden brown or light grill marks form.
Recipe by Gravel & Dine at https://gravelanddine.com/baja-style-carne-asada-burritos/