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A delicious-looking Carne Asada Burrito is presented as the featured image for a food article.

Best Carne Asada Burrito

This recipe delivers an authentic and delicious carne asada burrito experience. The key is using the right cut of meat, marinating it properly, cooking it to the correct temperature, and assembling the burrito with care. Enjoy a flavor-packed journey in every bite!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs skirt steak or flank steak
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and minced optional
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt to taste
  • Pepper to taste
  • Large flour tortillas burrito size
  • 2 cups Cooked rice Mexican rice is ideal
  • 1.5 cups Pinto beans or black beans, warmed
  • 1 cup Guacamole
  • 1 cup Pico de gallo
  • 1 cup Shredded cheese Monterey Jack or cheddar
  • 1/2 cup Sour cream optional

Equipment

  • Large bowl or zip-top bag
  • Grill or cast-iron skillet
  • Meat Thermometer
  • paper towels
  • Dry skillet or microwave
  • cutting board
  • knife

Method
 

  1. Marinate the Steak: In a large bowl or zip-top bag, combine the orange juice, lime juice, soy sauce, olive oil, garlic, jalapeno (if using), cumin, chili powder, smoked paprika, salt, and pepper. Add the steak and ensure it's well coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
  2. Cook the Steak: Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade and pat it dry with paper towels. This helps to achieve a better sear.
  3. Sear the Steak: Grill or sear the steak for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure accuracy. Let the steak rest for at least 10 minutes before slicing.
  4. Prepare the Burrito: Warm the tortillas in a dry skillet or microwave until pliable.
  5. Assemble the Burrito: Layer rice, beans, guacamole, pico de gallo, cheese, and sour cream (if using) on the tortilla. Top with the sliced carne asada.
  6. Wrap the Burrito: Fold in the sides of the tortilla, then fold the bottom over the filling. Roll tightly to enclose the filling completely.
  7. Serve: Enjoy your homemade carne asada burrito immediately! For an extra crispy tortilla, lightly grill the assembled burrito for a minute or two per side.

Notes

For best results, marinate the steak overnight. Use a meat thermometer to ensure the steak is cooked to your desired level of doneness. Warm the tortillas before assembling the burrito to prevent cracking. If desired, lightly grill the assembled burrito for an extra crispy tortilla. Store leftover carne asada separately in the refrigerator for up to 3 days.