Carne Asada Burrito

Flank steak marinated in a spicy chili sauce makes the most excellent burritos. You can easily adjust the spices by adding more, or less, chilis and, after marinating overnight, all that's left to do is toss the steak on the grill. The sky's the limit on the toppings for this easy weeknight dinner.

Carne Asada Burrito

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Serves: 6 Total Time: 30 minutes

Ingredients


  • 3 whole dried ancho chilies, stems and seeds removed
  • 3 whole dried guajillo chilies, stems and seeds removed (you can also use pasilla or negro chilies)
  • 2 whole chipotle peppers, canned in adobo
  • 3/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice (about 2-3 limes)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Asian fish sauce
  • 6 medium cloves garlic
  • 1 small bunch cilantro, leaves and tender stems only, divided
  • 1 tablespoon ground cumin seed
  • 1 teaspoon ground coriander seed
  • 2 tablespoons dark brown sugar
  • Kosher salt
  • 2 pounds skirt steak (2 to 3 whole skirt steaks) (you can also use flank steak)
  • SERVE WITH THE FOLLOWING:
  • Flour or Corn tortillas, warmed
  • Lime wedges
  • Onion, diced
  • Fresh cilantro
  • Avocado, diced
  • Salsa
  • Sour Cream
  • Mexican cheese blend

Instructions

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