Mark’s Recipe Box

Carne Asada Burritos with Salsa Fresca and Guacamole

Dinner10 to 12 burritos1 hr, plus 12 hr marinatingbeef, grill, burritos, marinate-overnight

Do this first

  1. The night before: thinly slice the 4 jalapeños and the 2 white onions. Coarsely chop the 1 bunch cilantro.
  2. Whisk the 2/3 cup lime juice, 3 tbsp kosher salt, the sliced jalapeños, 3 beers, the sliced onions and the chopped cilantro in a large bowl until the salt dissolves. This is the marinade.
  3. Add the 3 lb flank steak to the marinade. Cover and refrigerate 12 hours or overnight.
  4. On the day: light a charcoal grill for high heat. Do the prep below while it heats.

Then prep

  • Core and dice the 1 3/4 lb tomatoes. Put them in a bowl.
  • Finely dice the 1 red onion. Add it to the tomatoes.
  • Finely chop the 1 jalapeño. Add it to the tomatoes.
  • Roughly chop the cilantro: 1/2 bunch for the salsa, 1/4 bunch for the guacamole. Keep them in separate bowls.
  • Juice the 2 limes for the salsa.
  • Add the 1/2 bunch cilantro and the juice of the 2 limes to the tomatoes. Stir. This is the salsa fresca.
  • Season the salsa with salt and more lime juice. Cover and refrigerate. It needs at least 30 minutes before you serve it.
  • Halve and pit the 4 avocados. Scoop the flesh into a bowl.
  • Add the 1/4 cup lime juice and the 1/4 bunch cilantro. Mash roughly with a fork.
  • Season the guacamole generously with salt. Cover and refrigerate.
  • Set out paper towels, a cutting board, a large skillet, a kitchen towel, the 10 to 12 tortillas and the sour cream.
  • Everything is ready. Wash the board and put the knife away.

Ingredients

  • 2/3 cupfreshly squeezed lime juice (marinade)
  • 3 tbspkosher salt (marinade)
  • 4jalapeños, thinly sliced (marinade)
  • 312-ounce Mexican-style lager beers, such as Corona or Pacifico (marinade)
  • 2medium white onions, thinly sliced (marinade)
  • 1 bunchcilantro, coarsely chopped (marinade)
  • 3 lbflank steak
  • 10 to 1212-inch flour tortillas
  • Sour cream or crème fraîche
  • 1 3/4 lbtomatoes, cored and diced (salsa)
  • 1medium red onion, finely diced (salsa)
  • 1jalapeño, finely chopped (salsa)
  • 1/2 bunchcilantro, roughly chopped (salsa)
  • 2limes, juiced, plus more as needed (salsa)
  • Kosher salt (salsa)
  • 4ripe avocados (guacamole)
  • 1/4 cupfreshly squeezed lime juice (guacamole)
  • 1/4 bunchcilantro, roughly chopped (guacamole)
  • Kosher salt (guacamole)

Steps

  1. Take the steak out of the marinade. Pat it dry with paper towels.
  2. Put the steak on the grill over high heat.
  3. Set a timer for 3 minutes. Grill 3 to 4 minutes, until well browned on the bottom.
  4. Flip the steak.
  5. Set a timer for 3 minutes. Grill 3 to 4 minutes, until well browned on the second side. This is medium.
  6. Move the steak to the cutting board.
  7. Set a timer for 15 minutes. While it rests: warm the tortillas (the next three steps).
  8. Heat the large skillet until hot.
  9. Warm the tortillas one at a time, about 5 seconds per side, flipping once.
  10. Stack them in the kitchen towel as they're done.
  11. When the 15-minute timer goes, slice the steak thinly across the grain.
  12. Add more salt if you like.
  13. Take the salsa fresca and guacamole out of the fridge.
  14. Wrap the steak in the tortillas with the salsa fresca, sour cream and guacamole.

Notes

The salsa fresca and guacamole each make about 3 cups. The guacamole keeps up to 1 day in the fridge.

No source recorded.