Entree: Mexico – Sonora – Burritos de Carne Asada (Large flour tortillas filled with grilled marinated steak, beans, cheese, onions and fresh condiments, folded and served warm)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 large skirt or flank steak, approx. 1.5 lb (680 g)
- 1/3 cup (80 ml) orange juice
- 1/4 cup (60 ml) fresh lime juice
- 3 tbsp (45 ml) vegetable oil
- 4 garlic cloves, minced
- 1/2 cup (15 g) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) chili powder or ground ancho chile
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for grilling
- 8 large flour tortillas, 10 inch (approx. 25 cm) each
- 1 cup (250 g) refried pinto beans, warmed
- 1 1/2 cups (170 g) shredded Chihuahua or Monterey Jack cheese
- 1 medium white onion, finely diced (about 6 oz / 170 g)
- 1/2 cup (15 g) chopped fresh cilantro for garnish
- 2 limes, quartered, for serving
- Salsa or pico de gallo, to taste
- Optional: 1–2 grilled jalapeños, sliced

Instructions

1. Make the marinade: Whisk together orange juice, lime juice, 3 tbsp (45 ml) vegetable oil, minced garlic, chopped cilantro, cumin, chili powder, salt and pepper in a shallow dish. Add the steak, turning to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 6 hours.
2. Preheat a grill or heavy cast-iron skillet to high. Remove steak from marinade and pat dry. Brush with 2 tbsp (30 ml) vegetable oil.
3. Grill the steak 3–5 minutes per side for medium-rare to medium (time will vary by thickness), until nicely charred. Let rest 5–10 minutes, then slice thinly against the grain.
4. Warm the tortillas on the grill or in a dry skillet until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.
5. Assemble burritos: Spread about 2–3 tbsp (30–45 g) warmed refried beans down the center of each tortilla. Top with a generous portion of sliced carne asada (about 4–5 oz / 115–140 g per burrito), 3–4 tbsp (25–35 g) shredded cheese, diced onion, cilantro and salsa or pico de gallo. Add sliced grilled jalapeño if using.
6. Fold the sides in and roll tightly to enclose the filling. Optionally return assembled burritos to the grill seam-side down briefly to melt the cheese and seal, about 1–2 minutes per side.
7. Serve immediately with lime wedges and extra salsa.