Carne Asada Wet Burrito Recipes

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CARNE ASADA BURRITO



Carne Asada Burrito image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 5h20m

Yield 6 burritos

Number Of Ingredients 31

1 tablespoon canola oil, plus more for grilling
Juice from 2 limes
Zest from 1 orange
Juice from 2 oranges
4 cloves garlic, rough chopped
1 small onion, finely chopped (about 3/4 cup)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
2 pounds skirt steak (1 large steak, cut in half)
Six 10-inch flour tortillas, heated
Cilantro Pesto, recipe follows
4 small or 2 large ripe tomatoes, seeded and inner flesh removed, julienned
Charred Salsa, for dipping, recipe follows
1 cup toasted pumpkin seeds
4 cups fresh cilantro, leaves and tender stems
1 cup fresh parsley leaves
Juice from 2 limes
1/2 cup extra-virgin olive oil
2 jalapenos, seeds and ribs removed, chopped
Kosher salt and freshly ground black pepper
12 ounces large tomatillos (about 3), husks removed and cleaned
3 cloves garlic, skin intact
2 plum tomatoes
1 small yellow onion, skin and root intact, quartered
1 dried ancho chile
1 poblano chile
1/4 cup fresh cilantro leaves
1 teaspoon agave nectar
Juice of 1 lime
Kosher salt and freshly ground black pepper

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.

CARNE ASADA



Carne Asada image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

2 pounds skirt steak
1/2 cup cilantro leaves and stems, finely chopped
1/2 cup olive oil
1/3 cup freshly squeezed orange juice (1 large orange)
1/4 cup freshly squeezed lime juice (2 limes)
3 tablespoons honey
2 tablespoons Mexican oregano or other oregano
4 cloves garlic
1 serrano chile, seeds removed
Kosher salt and freshly ground black pepper
2 limes, cut into wedges, for serving

Steps:

  • Place the skirt steak in a large glass bowl or resealable plastic bag.
  • To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
  • Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
  • Preheat a grill or grill pan over medium-high heat.
  • When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
  • Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

WET BURRITO



Wet Burrito image

This is a wet burrito with meat and beans in the traditional West Michigan style!

Provided by Jordan VanderLaan

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 20

1 pound lean ground beef
½ cup chopped onion
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice, divided
1 tablespoon Worcestershire sauce
1 ½ teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
¾ teaspoon ground cumin
½ teaspoon ground black pepper
2 cups refried beans
¼ teaspoon ground cumin
1 (18 ounce) jar beef gravy
1 (10 ounce) can enchilada sauce
4 large flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup sour cream, divided
¼ cup chopped onion, divided
¼ cup chopped tomatoes, divided
1 cup chopped lettuce, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
  • Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
  • Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
  • Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
  • Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.

Nutrition Facts : Calories 1190.9 calories, Carbohydrate 103.9 g, Cholesterol 179.2 mg, Fat 59.3 g, Fiber 13.5 g, Protein 59.1 g, SaturatedFat 29 g, Sodium 2550.9 mg, Sugar 10.4 g

FABULOUS WET BURRITOS



Fabulous Wet Burritos image

Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa.

Provided by Cindy Newell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 16

1 pound ground beef
½ cup chopped onion
1 clove garlic, minced
½ teaspoon cumin
¼ teaspoon salt
⅛ teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
½ cup chopped green onions

Steps:

  • Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
  • In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  • Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Nutrition Facts : Calories 915.8 calories, Carbohydrate 92 g, Cholesterol 122.5 mg, Fat 42 g, Fiber 10.4 g, Protein 43.9 g, SaturatedFat 20 g, Sodium 2284.6 mg, Sugar 9.5 g

CARNE ASADA BURRITO, SAN DIEGO STYLE



Carne Asada Burrito, San Diego Style image

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

2 lbs beef, skirt (any fajita style cut of meat) or 2 lbs flank steaks (any fajita style cut of meat)
1 onion, small
1 lemon, juiced
1 lime, juiced
salt
pepper
2 tomatoes
1/2 onions, white or 1/2 red onion
1 jalapeno pepper, small
1/4 cup cilantro, fresh
1/2 lemon, juiced
1/4 lime, juiced
1/3 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pinch oregano, dry
1 pinch chili powder
1 pinch cumin
2 avocados, large
1/4 cup pico de gallo
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
1/4 lime, juiced
1 dash hot sauce
carne asada meat
pico de gallo
guacamole
flour tortilla, Large
olive oil
French fries
cheese, Mexican Blend

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

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