Carne Asada Burrito

In a mixing bowl, combine the thinly sliced steak with lime juice, orange juice, dried oregano, and a hefty pinch of salt. Mix well and set aside to marinate.

Preheat your oven to 400°F (200°C). In a baking dish, combine the quartered tomatoes, quartered onion, halved jalapeño, and garlic cloves. Drizzle with olive oil and season with salt.

Roast the vegetables for about 45 minutes, until softened and lightly charred.

While the vegetables roast, make the rice. Heat vegetable oil in a pan over medium heat. Add the rice and toast for a couple of minutes until fragrant.

Add the diced onion to the rice and cook for another minute. Then, stir in the tomato sauce, water, and chicken bouillon powder.

Bring the rice mixture to a simmer, then cover, reduce heat to low, and cook for 15-20 minutes, or until the liquid is absorbed.

In a small saucepan, combine the canned pinto beans with their liquid, ground cumin, and salt. Bring to a light boil and simmer, allowing it to reduce to a thick, paste-like consistency.

Once the vegetables are done roasting, transfer them to a blender or food processor. Add a handful of fresh cilantro and blend until you have a smooth salsa.

Heat a separate pan or grill over high heat. Sear the marinated steak until cooked through and crispy on the edges.

Remove the cooked steak to a cutting board and give it a rough chop.

To assemble, warm a large flour tortilla in a dry pan. Sprinkle a generous layer of shredded Chihuahua cheese over the entire surface.

Once the cheese is melted, remove the tortilla to a work surface. Layer the red rice, pinto beans, and chopped carne asada down the center.

Top with diced white onion, fresh cilantro, and a generous amount of the roasted salsa.

Fold in the sides of the tortilla, then tightly tuck and roll to form the burrito.

Place the burrito seam-side down in a hot pan and toast on all sides until golden brown and crispy.

Slice in half and serve immediately.