Carne Asada Burrito Recipe with Marinade (2024)

FAQs

What is carne asada marinade made of? ›

What Is Carne Asada Marinade? Orange juice, lemon juice, and lime juice add fruity flavor to this marinade. Soy sauce lends a rich, savory flavor to the steak. This marinade includes cilantro, garlic, chili powder, cumin, paprika, pepper, and oregano.

Don't over-marinate.

The carne asada marinade is highly acidic which means you don't want to marinate the steak as long as you would in a marinade without as much citrus. Don't marinate much longer than 12 hours or the muscle fibers can break down and become mushy.

Authentic Mexican burritos consist of two thin flour tortillas filled with a variety of ingredients. Although the ingredients can be as creative and unique as one's imagination, a traditional burrito is filled with meat, vegetables, and beans. However, rice and guacamole are two very common additions.

Carne asada with house-made refried beans, rice, and Monterey Jack cheese, encased in a flour tortilla and smothered with up to two or our sauces. Topped with lettuce, pico de gallo and sour cream.

How long to marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

Carne asada is typically made with skirt steak, but I wanted to test out a variety of inexpensive cuts to be sure. I bought a half dozen different cuts of beef and marinated them in a basic mixture of lime juice, garlic, cilantro, olive oil, and chiles before grilling them to medium-rare over hot coals.

The BEST cuts for the Mexican version of the dish we all know and love are either skirt steak or flank steak. Personally, I prefer skirt steak (pictured). It's more tender and flavourful than flank and can be cooked well done (for those who prefer well) without getting tough and chewy.

Your steak is chewy and tough most likely because the cut of steak was not tender to begin with. Another reason your steak is chewy and tough could be that you overcooked or undercooked the steak. Your steak could also be chewy and tough because you didn't let it rest long enough after cooking it.

Do Mexicans put rice in burritos? ›

Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheese, chile rajas, or chile relleno.

While burritos are undeniably Mexican in their origins, they have evolved significantly over time, especially in the United States, where their popularity has gone global thanks to American movies, series, and books. In the United States, burritos tend to be much larger than their Mexican counterparts.

Beef and pork are the most popular meats for burritos and you can create some fantastic combinations using these ingredients. For instance, the burrito Guadalajara uses seasoned ground beef, Spanish rice, Jack or mozzarella cheese, and diced tomatoes.

Frequently confused with the Mission, Cali burritos are also gigantic and have multiple fillings. But they skip the beans and rice and starch up instead with French fries alongside carne asada, guacamole, pico de gallo, and cheese. The Cali originates from the southern end of California, in San Diego.

The term carne asada in Spanish translates to roasted or grilled meat in English. That's why it's important to recognize that, in Mexico, carne asada refers to how the beef is cooked rather than a specific recipe.

The most common type of meat used to make carne asada is skirt steak or flank steak. Skirt steak is usually thinner and a bit more fatty, whereas flank steak is often a thicker and leaner cut. As long as they're both sliced thinly after grilling, they both make great options for carne asada.

What Is Carne Asada? Let's start with the basics—carne asada is a traditional Mexican dish composed of marinated skirt steak or flank steak that has been grilled and thinly sliced. The term carne asada in Spanish translates to roasted or grilled meat in English.

The steak gets marinated in this adobo sauce before being put on the grill. The carne asada meanwhile, isn't marinated but simply seasoned with an undisclosed unique blend of spices. Unlike the steak, the carne asada also gets garnished with cilantro and lime juice.