Mexican · Dinner
Sonoran Grilled Carne Asada Burrito
Burrito Percheron
Sonoran giant burrito of grilled carne asada wrapped in a large flour tortilla with refried beans, melted Chihuahua cheese, guacamole, pico de gallo, and pickled jalapeno, served with warm consomme.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
745Calories
48gProtein
38gFat
52gCarbs
8gSugar
8gFiber
1020mgSodium
95mgChol
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Instructions
1
Prep
Whisk orange juice, lime juice, minced garlic, oregano, cumin, oil, salt, and pepper. Coat both steaks, rest 10 minutes. Combine pico de gallo ingredients in a bowl. Mash avocado with lime juice, onion, cilantro, and salt until creamy. Heat lard in a skillet, add beans, cumin, salt, and bean liquid; mash 4 minutes until thick. Soak guajillo chiles 5 minutes, blend with stock, oregano, and salt.
2
Simmer
Pour consomme into a saucepan over medium-low heat. Simmer 5 minutes until lightly thickened. Keep warm on low.
3
Grill
Heat grill pan to high until smoking, about 4 minutes. Working with one steak at a time, lift from marinade and grill 3 minutes on first side without moving until deep char marks form. Flip, grill 2 minutes for medium-rare. Rest on a board 4 minutes, slice thinly against the grain. Repeat with second steak.
4
Toast
Warm each flour tortilla over a flame or in a dry skillet over medium, 30 seconds per side until pliable and warm.
5
Wrap
For each burrito, lay tortilla on a board. Spread refritos in a wide strip across the centre. Layer carne asada, queso Chihuahua, guacamole, pico de gallo, and pickled jalapeno. Fold sides in tightly, roll firmly from bottom.
6
Plate
Cut each burrito on a diagonal, top with fresh cilantro, and serve with warm consomme alongside for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) beef skirt steak
- 60ml (1/4 cup) fresh orange juice
- 60ml (1/4 cup) fresh lime juice
- 8 garlic cloves
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tbsp neutral oil
- 1.5 tsp fine salt
- 0.5 tsp ground black pepper
- 2 tbsp lard
- 200g (7 oz) pinto beans
- 60ml (1/4 cup) bean cooking liquid
- 120g (4.2 oz) avocado
- 2 tbsp white onion
- 4 tbsp fresh cilantro
- 2 medium tomatoes
- 2 serrano chiles
- 360ml (1.5 cups) beef stock
- 2 whole dried guajillo chiles
- 2 flour tortillas
- 120g (4.2 oz) queso Chihuahua
- 40g (1.4 oz) pickled jalapeno slices