A carne asada burrito featuring citrus-marinated skirt steak, homemade Mexican red rice, and pinto beans wrapped in a cheesy toasted flour tortilla with smoky roasted salsa. The key to this burrito is slicing the steak thinly against the grain after marinating in lime, orange juice, and oregano for maximum tenderness and flavor absorption.
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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.
Store assembled burritos wrapped in foil in the refrigerator for up to 3 days; reheat wrapped in foil in a 350°F oven for 15 minutes or in a skillet over medium heat for 3–4 minutes per side.
Cast iron skillet or grill (for charring salsa ingredients and cooking carne asada) · Sharp knife (for slicing steak thinly)
Marinate the skirt steak for at least 2 hours, but ideally 4–8 hours in the lime juice, orange juice, oregano, and garlic. This allows the citric acid to tenderize the meat and deepen the flavor.
Cut perpendicular to the direction of the muscle fibers. This shortens the fibers, making each bite more tender instead of chewy.
Yes. Prepare the carne asada, rice, beans, and salsa separately up to 1 day ahead. Store in airtight containers and reheat gently before assembling burritos.
Roasting the tomatoes, onion, jalapeño, and garlic deepens their sweetness and adds a smoky char that raw salsa cannot achieve, creating more complex flavor.
Cook over medium-high heat for 2–3 minutes per side for medium-rare. The internal temp should reach 130–135°F. Avoid overcooking; skirt steak is best served medium or below.
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