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Taco Truck Carne Asada Burrito Recipe

Taco Truck Carne Asada Burrito Recipe

Recipes Walay
Have you ever chased down a taco truck just for that perfect, juicy steak burrito? You are not alone. There is nothing quite like a real Taco Truck Carne Asada Burrito.
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Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 680 kcal

Ingredients
  

For the Carne Asada (Steak):

  • 1.5 lbs flank steak or skirt steak
  • 3 cloves garlic minced
  • 1/4 cup fresh cilantro finely chopped
  • 1/3 cup olive oil
  • 2 tbsp soy sauce
  • 1 fresh orange juiced
  • 2 fresh limes juiced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp salt and black pepper

For the Burrito Assembly:

  • 4 large flour tortillas burrito size, about 10–12 inches
  • 2 cups cooked Mexican red rice warm
  • 2 cups cooked pinto beans drained and warm
  • 1 cup Monterey Jack cheese shredded
  • 1 cup fresh pico de gallo or salsa verde
  • 1 cup fresh guacamole or avocado slices
  • 1/2 cup sour cream optional

Instructions
 

Make the Steak Marinade

  • Whisk together the olive oil, orange juice, lime juice, soy sauce, and garlic in a bowl. Add the cilantro, cumin, oregano, chili powder, salt, and pepper. Mix until well combined.

Marinate the Beef

  • Place the flank steak into a large zip-top bag. Pour the marinade over the meat. Seal the bag and shake it gently. Place it in the fridge for two hours.

Heat Your Grill or Pan

  • Remove the steak from the fridge 15 minutes before cooking. Heat your cast-iron skillet or outdoor grill over high heat. Make sure the cooking surface is super hot.

Sear the Steak

  • Place the steak on the hot skillet. Cook for about 5 to 6 minutes on each side. You want a dark, smoky crust on the outside.

Rest and Slice the Meat

  • Transfer the cooked steak to a clean cutting board. Let it rest for 10 minutes. Slice the meat against the grain, then chop it into small bite-sized cubes.

Warm the Tortillas

  • Heat a clean pan over medium heat. Warm each flour tortilla for about 15 seconds on each side. This makes the tortillas soft and easy to fold.

Assemble Your Burritos

  • Lay a warm tortilla on a piece of foil. Spread a scoop of warm Mexican rice and pinto beans in the center. Do not overfill the tortilla.

Add Steak and Toppings

  • Add a generous handful of chopped carne asada over the beans. Layer on the shredded cheese, fresh guacamole, pico de gallo, and sour cream.

Roll the Burrito

  • Fold the left and right sides of the tortilla inward over the filling. Roll the bottom edge up and over the sides. Roll tightly into a neat cylinder.

Wrap in Foil and Serve

  • Wrap the finished burrito tightly in aluminum foil. Cut it in half with a sharp knife. Serve warm with extra lime wedges and spicy salsa.

Notes

  • Do not over-marinate the meat: Skirt and flank steak can get mushy if left in citrus juices for too long. Keep marination between 2 to 4 hours.
  • Slice against the grain: Look closely at the lines running through the meat. Slice perpendicular to those lines. This makes the steak incredibly tender to chew.
  • Make it California style: Swap the Mexican rice for crispy french fries. This creates a famous California-style carne asada burrito.
  • Add a smoky kick: Add a tablespoon of chipotle peppers in adobo sauce to your meat marinade.
  • Get a crispy crust: After rolling the burrito, place it back on a dry skillet for 1 minute per side. This toasts the tortilla nicely.
Keyword Taco Truck Carne Asada Burrito Recipe