CARNE ASADA BURRITOS
Keep reading if you want to find out how to make the most flavorful carne asada burritos that you have ever tried, smothered with cheese and ancho chili salsa
Provided by Charbel Barker
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Heat the tortillas in the microwave or in a comal.
- Add the main ingredients (carne asada, beans, and rice) in the middle of the large tortilla, one at time. If you want, you can add the guajillo salsa and cheese at this point or you can smother the burrito at the end. Feel free to include the pico de gallo inside as well if you would like.
- Mix the ingredients up a little bit with a fork or spoon so that there is an even distribution of ingredients throughout.
- Fold the ends of the burrito in, and then carefully roll the burrito up, putting the seam on the bottom.
- If you are smothering you burrito, add it to an oven-safe dish, seam down and smother with the guajillo salsa and the cheese. Bake in the oven at 400 degrees for 10-15 minutes. In the alternative, you can just put it under the broiler on high for about 2-3 minutes.
Nutrition Facts : ServingSize 1 Burrito, Calories 700 kcal, Carbohydrate 109 g, Protein 35 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 286 mg, Fiber 8 g, Sugar 4 g
CARNE ASADA BREAKFAST BURRITO
A wonderful way to change up ordinary breakfast burrito by taking it to a new level.
Provided by CoOkInGnUt
Categories Trusted Brands: Recipes and Tips Hunt's
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder; toss in bowl to evenly coat. Let marinade 5 minutes.
- Heat oil in a large, deep skillet over medium-high heat. Place beef strips in skillet and cook and stir until browned. Stir in bell pepper, onions, and jalapeno pepper. Add tomatoes and potatoes. Cook mixture until potatoes are tender, 5 to 8 minutes. Season with salt and pepper. Transfer mixture to a bowl.
- Melt 1 tablespoon butter in the same skillet. Add the eggs, stirring occasionally, until eggs are scrambled and set. Transfer the beef mixture back to skillet. Cook and stir until warmed through, about 2 minutes. Melt the remaining 2 tablespoons butter in a small dish in microwave.
- Divide shredded cheese among tortillas; divide beef and veggie mixture and place on the cheese. Fold in sides of tortilla and roll up. Brush with melted butter and place folded side down in pan to brown; flip and brown on top side. Burrito should be warmed though.
Nutrition Facts : Calories 1163.1 calories, Carbohydrate 83 g, Cholesterol 437 mg, Fat 63.2 g, Fiber 6.6 g, Protein 64.7 g, SaturatedFat 31.1 g, Sodium 3109.1 mg, Sugar 9.3 g
CARNE ASADA
Ever wonder why your skirt steak isn't as tender as the one from your favorite Tex-Mex restaurant? Find out why and get the recipe for the best carne asada, perfect for fajitas, tacos, burritos, nachos and more.
Provided by Jennifer Segal
Categories Dinner
Time 25m
Yield 4 to 6
Number Of Ingredients 8
Steps:
- In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.
- Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once.
- Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve.
- Note: You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!).
Nutrition Facts : Calories 387, Fat 22 g, Carbohydrate 1 g, Protein 46 g, SaturatedFat 8 g, Sugar 1 g, Fiber 0 g, Sodium 524 mg, Cholesterol 154 mg
CARNE ASADA RECIPE
Carne Asada marinated and spice rubbed for the most juicy, tender, flavorful Carne Asada EVER! This Carne Asada recipe is perfect for tacos, burritos, nachos, salads, etc. at a fraction of the price and fabulous for crowds!
Provided by Jen
Categories Main Course
Time 35m
Number Of Ingredients 22
Steps:
- To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside.
- Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator 4-12 hours.
- When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub.
- Discard marinade and pat steaks dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes.
- Grease and preheat outdoor grill to medium-high heat. Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.
- Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.
CARNE ASADA BURRITO, SAN DIEGO STYLE
For all of you poor, displaced San Diego-ites, the quest to find an authentic carne asada burrito is always disappointing, until now. This recipe was posted on Onestopcook.com by David. (I only added the limes) It's been over 4 years since I was in S.D. last and I have been craving this burrito ever since. I ate 5 of these bad boys in 2 days. I would take a bite, close my eyes, and dream of La Jolla, Balboa park or a stroll around Seaport Village. I hope you enjoy it as much as I did.
Provided by Hadice
Categories Meat
Time 55m
Yield 6-8 burritoes, 6-8 serving(s)
Number Of Ingredients 32
Steps:
- Meat:.
- Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
- Pico De Gallo:.
- Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
- Guacamole:.
- Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
- Carne Asada Burritos:.
- Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
- On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
- Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.
Nutrition Facts : Calories 1161.2, Fat 117.5, SaturatedFat 46.1, Cholesterol 149.8, Sodium 388.8, Carbohydrate 14.4, Fiber 7, Sugar 3.6, Protein 15
WHAT TO SERVE WITH CARNE ASADA - 7 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
THE BEST GRILLED CARNE ASADA RECIPE EVER
The Best Grilled Carne Asada Recipe Ever - delicious grilled carne asada perfect for fajitas, tacos, salads, and more! The best easy grilled flank steak carne asada recipe for a keto low carb meal the whole family will love.
Provided by Courtney O'Dell
Time 12h16m
Number Of Ingredients 15
Steps:
- Place flank steak on cutting board and remove any silver skin or excess fat.
- In a blender, mix all marinade ingredients.
- Add steak and marinade to ziploc bag or covered bowl and marinate at least 5 hours, preferably 12-24 hours.
- Heat grill to medium high heat.
- Add steaks and vegetables to grill and flip every 3 minutes until desired doneness - for medium rare, it will take about 10-12 minutes.
- Remove from grill and place on cookie sheet or cooling rack, tented with foil. Let rest at least 10 minutes.
- Slice steak against the grain into thin strips.
- Serve and enjoy!
Nutrition Facts : Calories 235 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 3 grams saturated fat, Sodium 583 milligrams sodium, Sugar 3 grams sugar
SAN DIEGO STYLE CARNE ASADA
San Diego Style Authentic Carne Asada Recipe loaded with Mexican flavors and taste. Perfect for carne asada tacos or burritos.
Provided by Darcey Olson
Categories Main Course
Time P1DT30m
Number Of Ingredients 15
Steps:
- Add all the ingredients (except the meat and orange slices) to a medium size bowl and stir until blended. Transfer to a large Ziploc Bag.
- Add the steak and shake to coat the entire piece of meat evenly.
- Lay the bag flat and add the orange slice directly to the meat - half on top and half on bottom.
- Refrigerate overnight or at least 2 hours. (*Note 1)
- Before grilling, remove from the refrigerator up to an hour in advance. (*Note 2)
- Ten minutes before grilling, add meat tenderizer (optional)
- Pre-heat grill to medium high.
- Place meat directly on greased grate for 6-8 minutes. (*Note 3)
- Flip and grill for an additional 6-8 minutes, until your desired doneness is reached.
- Let rest for 10 minutes before slicing against the grain and serving.
Nutrition Facts : Calories 321 kcal, Carbohydrate 5 g, Protein 41 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 113 mg, Sodium 986 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CARNE ASADA BURRITO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 5h20m
Yield 6 burritos
Number Of Ingredients 31
Steps:
- For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the steak and marinate in the fridge for at least 4 hours or maximum overnight.
- Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinate and grill until charred and nice and crusty, 5 to 7 minutes a side. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain.
- For the sandwich build: Place the tortilla flat and smear on even layer of Cilantro Pesto. Sprinkle with tomatoes and pile on the steak. Wrap it up tight and eat whole, or slice in half on the bias -- just don't forget to dunk it in plenty of Charred Salsa.
- Place the pumpkin seeds into a dry skillet and toast on medium heat until lightly golden and fragrant, 5 to 6 minutes. Add the cilantro, parsley, olive oil, lime juice and jalapenos into a food processor, and then pulse until smooth but still slightly chunky. Adjust seasoning as you see fit.
- Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
- Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
- Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
- Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content.
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CARNE ASADA BURRITOS | MEXICAN PLEASE
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4.2/5 (5)Total Time 40 minsServings 4Calories 485 per serving
- Start by de-husking and rinsing the tomatillos. I usually cut out the stems as well. Roast the tomatillos in the oven at 400F for 15 minutes or until they turn army green in color.
- As the tomatillos roast you can add the other ingredients to the blender: 4 peeled garlic cloves and 3-4 chipotles in adobo. I usually de-stem and de-seed the chipotles. For a milder version start with less chipotles.
- When the tomatillos are done roasting you can add them to the blender and combine well. Take a taste for heat, adding more chipotle if you want more heat.
- If making the Cilantro Lime Rice you can start it right after adding the tomatillos to the oven for the Salsa. Heat up a dollop of oil in a saucepan on medium-high heat. Saute 1 cup of rice in the saucepan until lightly browned. Add 2 cups of stock and 1/2 teaspoon salt to the rice. Bring to a boil and then reduce heat to a light simmer. Let simmer until the liquid is absorbed. Once cooked, turn off heat and cover, letting the rice sit in its own steam for a few minutes.
CARNE ASADA BURRITO RECIPE - PINCH AND SWIRL
From pinchandswirl.com
Ratings 11Calories 703 per servingCategory Main Course
- In a dry pan on the stove top or on a hot grill, warm tortillas about 30 seconds per side. Transfer to platter and cover with foil to keep warm.
- To assemble a burrito, spread refried beans on the bottom center of a tortilla. Top with 1/6 of the Carne Asada, cheese, avocado slices, Pico de Gallo, sour cream and hot sauce (optional). Fold bottom side of tortilla over toppings and gently pull back to shape filling. Fold up both sides of tortilla toward the center and tightly roll into a cylinder. Repeat with remaining tortillas.
- Alternatively, serve warmed tortillas with thinly sliced Carne Asada and individual toppings family-style letting everyone assemble their own burritos.
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- In a medium bowl, combine the juice of 4 of the lemons, the minced bell pepper, garlic, jalapeños, teriyaki sauce, sugar and salt. Stir until sugar has dissolved.
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5/5 (9)Total Time 30 minsCategory Main Course, Main DishCalories 704 per serving
- Making a California Burrito isn’t hard, but it does require some planning ahead of time. This includes marinating the Carne Asada, cooking the french fries, making the salsa, and the Creamy Guacamole prior to assembly.
GRILLED CARNE ASADA - FAVORITE FAMILY RECIPES
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- Place meat and marinade in a sealable container or zip-top bag (with the air squeezed out and seal it tightly).
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From krollskorner.com
5/5 (4)Total Time 1 hr 50 minsCategory BreakfastCalories 283 per serving
- First, marinate the steak. Combine the ingredients for the marinade together in a medium sized bowl. Place the steak and marinade in Ziplock baggie and marinate for a minimum of 60 minutes or up to 4 hours.
- Make the Pico de Gallo next. Dice up the tomatoes, onion and cilantro in a small bowl and squeeze the lime juice over it. Season with salt and pepper and place in the fridge to allow the ingredients to marry.
- Once your steak is done marinating, remove from the fridge. Heat a large pan on the stove over medium heat. Add 2 Tbsp. Olive oil to the pan and once the oil is hot, cook the steak for 3-5 minutes on each side. (~135°F for medium rare, ~145°F medium, ~155°F medium well). Remove from heat. Cut into even strips or bite sized pieces. Set aside in a bowl.
- Cook your tater tots or French fries according to package directions. Mine took ~17 minutes in the oven.
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