Tulo

Carne Asada Burrito Recipe

A carne asada burrito cut in half on a cutting board, showing grilled steak, rice, black beans, melted cheese, and pico de gallo inside a flour tortilla.
Photo by Snappr on Pexels

A short citrus-and-garlic marinade tenderizes skirt steak and builds a caramelized crust on the grill, and warming the tortilla before filling keeps it pliable enough to roll tight without tearing, so the burrito holds together through the first bite.

Prep
20 min
Cook
20 min
Total
1 hr 40 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lbs skirt steak
  • 1/4 cup orange juice
  • 3 tbsp lime juice
  • 4 cloves garlic, minced
  • 2 tbsp soy sauce
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cooked white rice
  • 1 1/2 cups black beans, drained and rinsed
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • 4 tortillas large flour tortillas (10-inch)
  • 1/2 cup white onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 cup pico de gallo or salsa
  • 1/2 cup sour cream (optional)

Nutrition per serving

Calories
1221
Protein
58g
Carbs
84g
Fat
71g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a bowl or zip-top bag, whisk together the orange juice, lime juice, garlic, soy sauce, 2 tablespoons of the olive oil, cumin, chili powder, salt, and pepper.
  2. 2Add the skirt steak, turn to coat, and marinate in the refrigerator for at least 1 hour or up to overnight.
  3. 3Remove the steak from the marinade and pat it dry with paper towels; discard the marinade.
  4. 4Heat a grill or grill pan over high heat with the remaining tablespoon of oil. Sear the steak for 3-4 minutes per side for medium-rare, until well charred on the outside.
  5. 5Transfer the steak to a cutting board and rest for 5-10 minutes, then slice thinly against the grain.
  6. 6While the steak rests, warm the rice and black beans separately, and warm the tortillas one at a time in a dry skillet or directly over a gas flame for about 20 seconds per side, until pliable and lightly toasted in spots.
  7. 7Lay a warm tortilla flat and layer rice, beans, sliced steak, cheese, onion, cilantro, and salsa slightly below center, leaving a border on all sides.
  8. 8Fold the bottom edge up over the filling, fold in the sides, then roll tightly away from you to close the burrito. Repeat with the remaining tortillas and filling.
  9. 9Serve immediately, or return the wrapped burritos seam-side down to a hot dry skillet for 1-2 minutes per side to crisp the tortilla and seal the seam.
How to Wrap a Burrito

Tips & variations

  • Flank steak works as a substitute for skirt steak; it's a bit thicker, so add 1-2 minutes per side to the grilling time.
  • Add a scoop of guacamole or sliced avocado for richness; it also helps hold the fillings together when rolling.
  • Swap black beans for pinto or refried beans if that's what's on hand.
  • For a spicier burrito, add sliced jalapeños or a spoonful of salsa verde inside before rolling.

Storage & reheating

Wrap assembled burritos individually in foil and refrigerate for up to 3 days. Reheat in a dry skillet over medium heat, still wrapped in foil, for 8-10 minutes, or unwrap and microwave for 1-2 minutes. To freeze, skip the sour cream and fresh salsa, wrap tightly in foil then a freezer bag, and freeze for up to 2 months; reheat from frozen in a 350°F (175°C) oven for about 30 minutes.

Tips from the Tulo kitchen

  • Patting the steak dry after marinating helps it sear instead of steam, since a wet surface won't brown properly even over high heat.
  • Warming the tortilla right before filling is what prevents cracking along the fold; a cold, stiff tortilla will tear no matter how carefully it's rolled.

FAQ

What cut of meat is best for carne asada burritos?

Skirt steak is the traditional choice because its loose grain soaks up marinade quickly and it sears fast over high heat. Flank steak is the most common substitute.

How do I keep the burrito from falling apart?

Warm the tortilla until pliable, don't overfill it, and use the fold-tuck-roll method: fold the bottom up, tuck in the sides, then roll away from you before the final seal.

Can I make carne asada burritos ahead for meal prep?

Yes. Grill and slice the steak, cook the rice and beans, and store components separately in the fridge for up to 3 days, then assemble and quickly pan-crisp the burritos when ready to eat.

Is carne asada supposed to be spicy?

No, the marinade is citrus- and garlic-forward rather than spicy; heat typically comes from the salsa or added jalapeños inside the burrito, not the meat itself.

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