Loaded Carne Asada Burrito Printable RECIPE

Loaded Carne Asada Burrito Printable RECIPE

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Ingredients:

For the Carne Asada:

1/2cup (120ml) fresh orange juice (from about 3 navel oranges)

1/2loosely packed cup (1.4 ounces; 40g) finely chopped cilantro leaves and tender stems

4medium garlic cloves, minced

2tablespoons (30ml) fresh lime juice (from 1 lime)

1tablespoon (15ml) extra-virgin olive oil

2teaspoons whole cumin seeds, toasted and ground (see note)

2teaspoons dried oregano, preferably Mexican

1 1/2teaspoons chipotle powder (see note)

2teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

1 1/2pounds (680g) skirt steak, trimmed and cut with the grain into roughly 5-inch lengths

For the Beans:

3tablespoons (45ml) extra-virgin olive oil

1medium (6-ounce; 180g) yellow onion, diced

3medium cloves garlic, minced

2teaspoons whole cumin seeds, toasted and ground (see note)

2dried bay leaves

2cups (14 ounces; 400g) dry pinto beans

6cups homemade chicken stock or store-bought, low-sodium broth

Kosher salt

For the Rice:

2tablespoons (30ml) neutral oil, such as sunflower, canola, or vegetable

1 1/4cups (8.8 ounces; 250g) long grain rice, rinsed and drained

1medium (6-ounce; 180g) yellow onion, finely diced

3medium cloves garlic, minced

2tablespoons tomato paste

2 1/4cups (530ml) homemade chicken stock or store-bought, low-sodium broth

1teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

To Cook Carne Asada and Assemble Burritos:

Neutral oil, such as canola, vegetable, or sunflower, for greasing the skillet

Six12- to 13-inch flour tortillas

1pound (455g) shredded Monterey Jack cheese

1recipe guacamole

1recipe pico de gallo, drained of excess liquid

Sour cream, as needed

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS

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