CARNE ASADA MAC N’ CHEESE BURRITOS
Serves 14
Directions
- 1To start, we're going to build the Carne Asada Marinade.
- 2Add orange juice, soy sauce, lime juice, garlic, cumin, salt, black pepper, onion, dried ancho chiles, dried guajillo peppers, canned chipotle's in adobo, honey, avocado oil, and cilantro to a blender.
- 3Blend until completely smooth.
- 4For the meat, we're using flank steak.
- 5Pound the flank steak to even out its thickness.
- 6Pour over about half of the marinade and enough salt to coat each piece of steak.
- 7Marinate the steak ideally overnight, or at least for a couple of hours.
- 8For the best flavor, cook the steak on a grill.
- 9Preheat the grill on maximum heat for approximately 15-20 minutes.
- 10Sear on each side for about 3-4 minutes with the lid closed.
- 11Slice your steak thin and dice into bite-sized pieces.
- 12Add a few more tablespoons of that leftover marinade and give it a mix.
- 13For the high-protein mac and cheese, take your cooked pasta.
- 14Pour over the blended cheese sauce shown on screen.
- 15Give it a mix.
- 16Now assemble your burritos.
- 17Add mac and cheese, carne asada, and creamy carne asada sauce to a burrito tortilla.
- 18Roll it all up.
Ingredients
- 240 ml orange juice
- 120 ml soy sauce
- 3 limes
- 16 cloves garlic
- 1 tbsp cumin
- 1 tbsp salt
- 2 tspn black pepper
- 2 tspn onion
- 3 dried ancho chiles
- 6 dried guajillo peppers
- 7.5 oz can chipotle's in adobo
- 40 g honey or agave
- 25 g avocado oil
- 1 bunch cilantro
- 4 pounds flank steak
- 300 g pasta (dry weight)
- 275 g cottage cheese
- 30 g cheddar powder
- 120 g 2% cheddar
- 120 g fat free cheddar
- 240 ml milk
- 5 tablespoons leftover marinade
- 200 g low fat Greek yogurt
- 30 ml milk
- 14 burrito tortillas
Equipment
blenderbowlgrillknifepottongs
Tips
- For the best flavor, grill the steak.
- Seal and freeze burritos for meal prep.
- To reheat frozen burritos: remove from freezer, wrap in a paper towel, microwave for 2-3 minutes, then air fry at 375 for 6-8 minutes to crisp up your tortilla, or pan fry for 4-5 minutes per side with oil.
- The marinade is very flavorful, but you don’t need to use 100% of it to marinate the steak. Just use enough to cover the meat and reserve the rest to maximize its flavor (I added some to the finished cooked steak, and made the creamy sauce using it – it can also be used as a salsa/dip).
- Grill time may vary - I prefer medium rare, so I cook it until ~120 internal and let it rest for about 10 minutes.
- De-stem and de-seed dried chiles, then microwave them covered with a moist paper towel for 20-30 seconds to toast them.
- Dice the steak into bite-sized pieces.
- Add salt and pepper to taste in the Mac N' Cheese sauce.
- Add milk to the creamy carne asada sauce until desired consistency is achieved.
- Use enough salt to coat each piece of steak.
- Ideally marinate the steak overnight, or at least for a couple of hours.
- Pound flank steak to even out its thickness.
- Salt each steak generously before marinating.
- Preheat grill on max heat for approximately 15-20 minutes.
- Sear each side of the steak for approximately 3-4 minutes with the lid closed.
- Slice your steak thin and dice into bite-size pieces.
- Cook the pasta and pour over the blended cheese sauce, then mix it well.
- Roll it all up after assembling the burritos with mac and cheese, carne asada, and creamy carne asada sauce.
- Serve it warm after heating or keep it frozen for meal prep.
- Add the steak to the marinade and mix it well to coat each piece.
- Cover the marinated steak with foil before refrigerating.
- Place the steak on the grill after preheating.
- Remove the steak from the grill after cooking and let it rest for a few minutes before slicing and dicing.
- Add a few more tablespoons of the leftover marinade to the diced steak and mix it.
- Pour the blended cheese sauce over the cooked pasta and mix thoroughly.
- Spread mac and cheese on a tortilla, then add carne asada, then add the creamy carne asada sauce before rolling it into a burrito.
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