Carne Asada Burritos

Ingredients

• 454 g (1 lb)skirt steak
• 2 teaspoonsNew Mexican chilli powder
• 2 teaspoonschipotle powder
• 1 teaspoonancho powder
• ½ teaspoonsalt
• to tastefreshly cracked black pepper
• to tasteolive oil
• to tastesalt
• 4burrito-sized flour tortillas
• to tastecheese, such as Monterey Jack
• 8–9tomatillos
• 4garlic cloves, peeled
• 3–4chipotles in adobo
• 480 ml (2 cups)stock or water
• 185 g (1 cup)white rice
• ½ bunchcoriander
• 1lime
• 1garlic clove, peeled
• ½ teaspoonsalt
• to tasteolive oil
• a splashwater

Instructions

1. 1

   Roast tomatillos

   Remove the husks from the tomatillos, rinse them and trim out the stems if you like. Roast at 200°C for 15 minutes, or until they turn army green.

2. 2

   Prepare salsa base

   While the tomatillos roast, put 4 peeled garlic cloves and 3–4 chipotles in adobo in a blender. The chipotles can be de-stemmed and deseeded; use fewer for a milder salsa.

3. 3

   Blend the salsa

   Add the roasted tomatillos to the blender and blend everything together well. Taste and add more chipotle if you want extra heat.

4. 4

   Cook the rice

   If making the cilantro-lime rice, start it after the tomatillos go into the oven. Heat a dollop of oil in a saucepan over medium-high heat and sauté the rice until lightly browned. Add 480 ml stock and ½ teaspoon salt, bring to the boil, then lower the heat to a gentle simmer. Cook until the liquid is absorbed, then turn off the heat, cover and leave the rice to steam for a few minutes.

5. 5

   Make rice dressing

   While the rice cooks, rinse the coriander and remove the bottom stems. Blend it with 2 tablespoons lime juice (usually the juice of 1 lime), 1 peeled garlic clove and a couple of tablespoons of water. Stir the mixture into the cooked rice and taste for salt, adding more if needed.

6. 6

   Prepare the steak

   If the skirt steak is in one long strip, cut it into more manageable pieces. For a more even thickness, you can cover it with baking parchment and gently pound it thinner with a cast-iron skillet.

7. 7

   Salt the steak

   Sprinkle salt generously over both sides of the steak.

8. 8

   Mix the seasoning

   Combine the New Mexican chilli powder, chipotle powder, ancho powder, ½ teaspoon salt and freshly cracked black pepper in a small bowl. Adjust the combination of chilli powders to suit your taste.

9. 9

   Season the steak

   Rub oil over both sides of the steak, then coat each side with the chilli mixture, pressing it in with your fingers.

10. 10

    Cook and rest

    Preheat a cast-iron skillet if you have one, using just over medium heat. Cook each piece of steak for 2–3 minutes per side, or until its internal temperature reaches 54–57°C. Set the cooked steak aside, cover it with foil and let it rest for a few minutes.

11. 11

    Slice the steak

    After resting, cut the steak into thin strips across the grain. Cut the strips into bite-sized pieces if you prefer.

12. 12

    Warm tortillas

    Warm the tortillas in a dry skillet over medium heat for 30–60 seconds so they are easier to roll.

13. 13

    Fill and toast

    Layer cheese, cilantro-lime rice, tomatillo-chipotle salsa and carne asada on each tortilla. Roll each one tightly, then toast in a dry skillet just over medium heat for 1–2 minutes per side, until crisp and the cheese has melted. Serve immediately.

What are carne asada burritos?

Carne asada means grilled or seared beef, a preparation associated with Mexican cooking and especially popular in northern Mexico. In a burrito, the sliced beef is wrapped with fillings inside a large flour tortilla.

This version pairs chile-seasoned skirt steak with tangy tomatillo-chipotle salsa and coriander-lime rice. The salsa’s acidity and the rice’s fresh citrus notes balance the steak’s smoky, savoury seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 485 calories, 31g protein, 63g carbs, 11g fat.

The rice and flour tortilla provide most of the carbohydrates, while the steak supplies much of the protein. The oil and cheese contribute fat; serve with a side of salad or vegetables for a fresher, more varied plate.

Building the salsa

Roasted tomatillos: roasting softens their firm flesh and gives the salsa a deeper, less sharp flavour. Look for them to turn army green before blending.

Chipotles: these add both smoke and heat, so start with fewer if you are unsure. Removing their seeds and stems is an optional way to moderate the intensity.

Getting the rice right

Lightly browned grains: sauté the rice in oil before adding the stock to give it a toasty base. Stir it as it cooks so the grains brown without catching.

Steaming finish: once the liquid has been absorbed, cover the pan and let the rice sit off the heat for a few minutes. Fold in the coriander-lime mixture afterwards so its fresh flavour stays distinct.

Seasoning and searing the steak

Even seasoning: oil helps the chilli mixture cling to the steak, while salting both sides gives the meat a savoury base. The blend is flexible, but the stated amounts provide a smoky, moderately hot coating.

Hot skillet: cook the steak in a preheated pan for 2–3 minutes per side. The stated internal temperature is 54–57°C; let the meat rest before slicing so it is easier to handle.

Slicing and rolling

Across the grain: skirt steak has visible muscle fibres, so slice across them to make the strips easier to bite. Thin slices also distribute neatly through the burrito.

Warm tortillas: a brief spell in a dry pan makes them more pliable and less likely to split. Keep the filling centred, fold in the sides and roll firmly before toasting.

Serving the burritos

Serve the burritos straight from the pan while the tortilla is crisp and the cheese is melted. Extra salsa on the side works well for anyone who wants more tang or heat.

A simple green salad or sliced vegetables can add freshness alongside the rice and steak. Keep the portions of fillings moderate enough that each tortilla can close securely.

Recipe notes & tips

• Use fewer chipotles at first, then blend in more after tasting the salsa.
• If the steak is very thick or uneven, pound it gently to help it cook more evenly.
• Let the steak rest for a few minutes before slicing it across the grain.
• Warm each tortilla just before filling so it stays flexible.
• Keep the filling in a compact strip across the centre to make rolling easier.
• Toast the seam side first to help the burrito stay closed.

Variations

• Milder salsa: use fewer chipotles and leave out their seeds.
• Extra heat: blend an additional chipotle into the salsa after tasting.
• Different cheese: use a mild melting cheese in place of Jack.
• Water for stock: cook the rice with water instead of stock as listed in the ingredients.
• Rice-free filling: leave out the rice and add more steak or salsa to the tortilla.

Common mistakes to avoid

• Overcooked steak: keep to 2–3 minutes per side and check the internal temperature.
• Tough slices: cut the rested steak across the grain, not along the visible fibres.
• Watery rice: simmer until the liquid is absorbed before covering the pan to steam.
• Too-hot salsa: begin with fewer chipotles and adjust after blending.
• Cold, stiff tortillas: warm them briefly in a dry skillet before adding the fillings.
• Overfilled burritos: use a modest amount of each filling so the tortilla can roll closed.

How to store

Refrigerate leftover steak, rice and salsa separately in airtight containers and use within 3 days. Reheat the steak and rice until hot, then assemble and toast the burritos just before serving; assembled burritos are best eaten fresh.

Frequently asked questions