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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together orange juice, lime juice, minced garlic, oregano, cumin, oil, salt, and pepper. Coat both skirt steaks evenly, rest 10 minutes. Combine pico de gallo ingredients (tomatoes, serrano chiles, onion, cilantro) in a bowl. Mash avocado with lime juice, onion, cilantro, salt until creamy. Heat lard in a skillet, add beans, cumin, salt, and bean liquid; mash 4–5 minutes until thick and creamy. Soak both guajillo chiles 5 minutes, blend with stock, oregano, and salt until smooth.
Simmer
Pour consomme into a saucepan over medium-low heat. Simmer 5–7 minutes until lightly thickened. Keep warm on low.
Grill
Heat a large grill pan to high until smoking, about 4 minutes. Lift steaks from marinade, grill 3 minutes 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.
Toast
Warm both flour tortillas over a flame or in a dry skillet over medium, 30 seconds per side until pliable and warm.
Wrap
Lay each 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 on each. Fold sides in tightly, roll firmly from bottom.
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.