burrito
Beef Latin & Iberian Cuisine Lunch and Dinner Mexican

Recipe for Burrito

Large flour tortillas filled with marinated carne asada, Mexican red rice, black beans, melted cheese, and fresh avocado.

Serves: 4 large burritos
Prep time: 30 minutes
Cook time: 30 minutes

Ingredients

For the Carne Asada

  • 1.5 lbs (700 g) skirt steak or flank steak
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste

For the Mexican Red Rice

  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 2 tbsp tomato paste
  • 1/2 onion, finely diced
  • 1 tsp garlic powder
  • 1 tsp ground cumin

For the Fillings

  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 2 cups shredded cheddar or Monterey Jack cheese
  • 1 large avocado, sliced into thick wedges
  • 4 large flour tortillas (12-inch burrito size)

Instructions

1. Marinate and Cook the Steak

Mix olive oil, lime juice, cumin, chili powder, garlic, salt, and pepper in a bowl or zip-top bag. Add the steak and coat evenly. Marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.

Heat a cast-iron skillet or grill over high heat. Cook the steak for 3–5 minutes per side until well charred. Remove from heat and rest for 10 minutes, then finely chop into bite-sized pieces.

2. Make the Mexican Red Rice

Heat a small amount of oil in a saucepan over medium heat. Add the uncooked rice and stir until lightly toasted and opaque.

Add the onion and cook for 2 minutes. Stir in tomato paste, garlic powder, and cumin until the rice is evenly coated.

Pour in the chicken broth and bring to a boil. Cover, reduce heat to low, and simmer for 15–18 minutes. Fluff with a fork.

3. Warm the Beans

Heat the black beans in a small pot over low heat. Season lightly with salt and a pinch of cumin. Keep the beans whole.

4. Assemble the Burritos

Warm the tortillas until pliable. Sprinkle cheese in the center of each tortilla, then add rice, beans, chopped steak, and avocado slices.

5. Roll and Toast

Fold in the sides, roll tightly from the bottom, and place seam-side down on a hot, dry skillet. Toast for 1–2 minutes per side until lightly crisp.

Tips

  • Resting the steak before chopping keeps it juicy.
  • Toasting the rice helps maintain a firm texture.
  • Let the burrito sit briefly after toasting before cutting for cleaner slices

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