Carne Asada Burrito Recipes

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.

Steps:

• Combine 1/2 c cilantro, 1/2 oil, lime juice, chipotle, adobo sauce, garlic, vinegar, salt, cumin and black pepper in a large bowl.
• Add steak to marinade; toss to coat. Cover bowl with plastic and chill 4-12 hours, flipping steak occasionally.
• Heat 2 T oil in a large cast iron skillet over high heat until it shimmers. Remove steak (reserving 1/4 c marinade) and season with salt and black pepper; cook 5-7 minutes per side for medium rare. Transfer steak to a cutting board and let rest for 10 minutes. Slice steak against the grain.
• Saute' bell peppers and onion in drippings in skillet with reserved marinade over medium high heat until crisp tender, 3-5 minutes.
• Warm tortillas in a large nonstick skillet over low heat.
• Divide the steak, bell pepper-onion mixture, romaine lettuce, avocado, pico de gallo and 2 T cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.

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.

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.