Carne Asada Burrito
Directions
- 1Marinate the fajita skirt steak with three whole limes, one whole onion, one handful of cilantro, one pinch of black pepper, one pinch of garlic powder, and one tablespoon of fajita sazón rojo in a plastic bag.
- 2Add one tablespoon of oil and one can of beer to the marinated steak.
- 3Close the bag and refrigerate for 30 minutes to one hour. The longer the meat marinates, the better flavor it will have.
- 4In a frying pan, brown one cup of rice and one whole onion until lightly browned.
- 5Add two cups of water and stir.
- 6Add 1.5 spoons of tomato bouillon, one pinch of chicken bouillon, one pinch of cumin, and one pinch of garlic powder to the rice.
- 7Cover the pan and let it cook on level 2 for 20 minutes.
- 8In another frying pan, add one can of beans and one can of chorizo and gently smash.
- 9Add the marinated meat to a frying pan, cover, and let it cook until done.
- 10Warm up one tortilla on a flat griddle with a bit of the meat grease, then add cheese.
- 11Add beans, rice, meat, lettuce, avocado, crema, pico de gallo, red and green salsa, a lime slice, and queso fresco to the tortilla.
- 12Wrap and cook the burrito on the flat griddle until golden brown.
- 13Cut and serve.
Ingredients
- 3.165 lb fajita skirt steak
- 3 whole limes
- 1 whole onion
- 1 handful cilantro
- 1 pinch black pepper
- 1 pinch garlic powder
- 1 tablespoon fajita sazón rojo
- 1 tablespoon oil
- 1 can beer
- 1 cup rice
- 1.5 spoon tomato bouillon
- 1 pinch chicken bouillon
- 1 pinch cumin
- 1 can beans
- 1 can chorizo
- 1 cup cheese
- 1 handful lettuce
- 1 spoon avocado
- 1 tablespoon crema
- 1 tablespoon pico de gallo
- 1 tablespoon red salsa
- 1 tablespoon green salsa
- 1 slice lime
- 1 tablespoon queso fresco
Equipment
plastic baglime juicerfrying panspatulaflat griddle
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