Grilled Steak Burrito (Burrito de Carne Asada)
Burrito de carne asada Say it: boo-REE-toh deh KAR-neh ah-SAH-dah
The burrito is a northern Mexican staple, especially in Ciudad Juárez, where thin flour tortillas are rolled around a simple, deeply savory filling. This burrito de carne asada fills a soft, wheat tortilla with charred, citrus-marinated skirt steak, creamy refried beans and a spoonful of blistered tomato salsa. It is smoky, bright and comforting, with juicy beef and soft beans in every bite. Unlike loaded fast-food versions, Juárez burritos keep the focus on excellent meat and fresh tortilla.
Grilled Steak Burrito (Burrito de Carne Asada)
Burrito de carne asada
Pronounced boo-REE-toh deh KAR-neh ah-SAH-dah
- Serves
- 4
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the beef
For the refried beans
For the salsa
For assembly
Method
In a large bowl or zip-top bag, whisk together orange juice, lime juice, minced garlic, cumin, oregano, salt and black pepper. Add the steak, turn to coat, and marinate at room temperature for 30 minutes, or refrigerate up to 4 hours.
Meanwhile, make the refried beans. in a skillet over medium heat, heat the lard or oil. Add the pinto beans and 1/4 cup (60 ml) of bean liquid or water. Cook, mashing with a potato masher or fork, until thickened and creamy, about 5 minutes. Stir in 1/4 tsp salt and keep warm.
For the salsa, heat a dry comal or heavy skillet over medium-high. Add the Roma tomatoes, 1/4 white onion, serrano chile and garlic clove. Roast, turning occasionally, until blistered and softened, about 8 minutes. Transfer to a blender, add cilantro, lime juice and 1/4 tsp salt, and blend until slightly chunky.
Remove the steak from the marinade and pat dry with paper towels. Heat the 2 tbsp vegetable oil in a large cast-iron skillet or grill pan over high heat until shimmering. Cook the steak for 3–4 minutes per side for medium-rare (internal temperature 135°F / 57°C), until deeply browned and charred at the edges. Transfer to a cutting board and rest for 5 minutes, then chop into small bite-size pieces.
Warm the flour tortillas one at a time on a dry skillet over medium heat for 20–30 seconds per side, until soft and lightly freckled.
To assemble, spread about 1/4 cup (60 ml) of refried beans down the center of each tortilla. Top with the chopped steak, a spoonful of salsa, and a sprinkle of the chopped white onion and cilantro. Do not overfill.
Fold the left and right sides of the tortilla over the filling, then roll tightly from the bottom to enclose. Place seam side down.
Serve immediately with extra salsa roja and lime wedges if you like.
Regional variant: Burrito de Chile Colorado
Replace the grilled steak with 1 1/2 lb (680 g) beef chuck, cut into chunks. Simmer the beef with water, onion and salt until tender, then shred. For the sauce, soak 4 dried guajillo and 2 ancho chiles, blend with garlic, cumin, oregano and a little broth, then simmer the shredded beef in the sauce until thick. Fill the tortillas with the chile-soaked beef and refried beans, omitting the citrus marinade and grilled steak.
Cook's notes
- Use a very hot cast-iron skillet or grill to get a good char on the steak; don't crowd the pan.
- Warm the tortillas just before filling so they are pliable and less likely to tear.
- If skirt steak is unavailable, flank steak or hanger steak works well; slice against the grain after resting.
Serve with
Serve with extra salsa roja, lime wedges, and a cold agua fresca or Mexican beer.
Make ahead and storage
Marinate the beef up to 8 hours in the refrigerator. Refried beans and salsa can be made a day ahead; reheat the beans gently and chop the steak just before assembling.
