Best Carne Asada Breakfast Burrito Recipes

CARNE ASADA BURRITOS

Carne Asada Burritos image

Keep reading if you want to find out how to make the most flavorful carne asada burritos that you have ever tried, smothered with cheese and ancho chili salsa

Provided by Charbel Barker

Time 25m

Number Of Ingredients 20

Ingredients

5 Large Flour Tortillas
16 oz Carne Asada (cut into small pieces)
1 3/4 cups Black Beans
2 1/2 cups Rice
3 Tomatoes
1/4 Onion ((white))
2 cloves garlic ((large))
2 Guajillo Peppers ((deseeded and boiled until soft))
1/4 cup Heavy Whipping Cream
1/4 cup Chicken Stock
Salt ((to taste))
Pepper ((to taste))
1/2 tsp Cumin
1/2 tsp Paprika
Pico de Gallo
Sour Cream
Guacamole
Lettuce
Shredded Mexican Blend Cheese
Guajillo Salsa ((From Recipe Above))

Steps:

Heat the tortillas in the microwave or in a comal.
Add the main ingredients (carne asada, beans, and rice) in the middle of the large tortilla, one at time. If you want, you can add the guajillo salsa and cheese at this point or you can smother the burrito at the end. Feel free to include the pico de gallo inside as well if you would like.
Mix the ingredients up a little bit with a fork or spoon so that there is an even distribution of ingredients throughout.
Fold the ends of the burrito in, and then carefully roll the burrito up, putting the seam on the bottom.
If you are smothering you burrito, add it to an oven-safe dish, seam down and smother with the guajillo salsa and the cheese. Bake in the oven at 400 degrees for 10-15 minutes. In the alternative, you can just put it under the broiler on high for about 2-3 minutes.

Nutrition Facts : ServingSize 1 Burrito, Calories 700 kcal, Carbohydrate 109 g, Protein 35 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 286 mg, Fiber 8 g, Sugar 4 g

CARNE ASADA BURRITO

Carne Asada Burrito image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 5h20m

Yield 6 burritos

Number Of Ingredients 31

Ingredients

1 tablespoon canola oil, plus more for grilling
Juice from 2 limes
Zest from 1 orange
Juice from 2 oranges
4 cloves garlic, rough chopped
1 small onion, finely chopped (about 3/4 cup)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
2 pounds skirt steak (1 large steak, cut in half)
Six 10-inch flour tortillas, heated
Cilantro Pesto, recipe follows
4 small or 2 large ripe tomatoes, seeded and inner flesh removed, julienned
Charred Salsa, for dipping, recipe follows
1 cup toasted pumpkin seeds
4 cups fresh cilantro, leaves and tender stems
1 cup fresh parsley leaves
Juice from 2 limes
1/2 cup extra-virgin olive oil
2 jalapenos, seeds and ribs removed, chopped
Kosher salt and freshly ground black pepper
12 ounces large tomatillos (about 3), husks removed and cleaned
3 cloves garlic, skin intact
2 plum tomatoes
1 small yellow onion, skin and root intact, quartered
1 dried ancho chile
1 poblano chile
1/4 cup fresh cilantro leaves
1 teaspoon agave nectar
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the steak and marinate in the fridge for at least 4 hours or maximum overnight.
Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinate and grill until charred and nice and crusty, 5 to 7 minutes a side. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain.
For the sandwich build: Place the tortilla flat and smear on even layer of Cilantro Pesto. Sprinkle with tomatoes and pile on the steak. Wrap it up tight and eat whole, or slice in half on the bias -- just don't forget to dunk it in plenty of Charred Salsa.
Place the pumpkin seeds into a dry skillet and toast on medium heat until lightly golden and fragrant, 5 to 6 minutes. Add the cilantro, parsley, olive oil, lime juice and jalapenos into a food processor, and then pulse until smooth but still slightly chunky. Adjust seasoning as you see fit.
Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content.

CARNE ASADA BURRITO, SAN DIEGO STYLE

Carne Asada Burrito, San Diego Style image

For all of you poor, displaced San Diego-ites, the quest to find an authentic carne asada burrito is always disappointing, until now. This recipe was posted on Onestopcook.com by David. (I only added the limes) It's been over 4 years since I was in S.D. last and I have been craving this burrito ever since. I ate 5 of these bad boys in 2 days. I would take a bite, close my eyes, and dream of La Jolla, Balboa park or a stroll around Seaport Village. I hope you enjoy it as much as I did.

Provided by Hadice

Categories Meat

Time 55m

Yield 6-8 burritoes, 6-8 serving(s)

Number Of Ingredients 32

Ingredients

2 lbs beef, skirt (any fajita style cut of meat) or 2 lbs flank steaks (any fajita style cut of meat)
1 onion, small
1 lemon, juiced
1 lime, juiced
salt
pepper
2 tomatoes
1/2 onions, white or 1/2 red onion
1 jalapeno pepper, small
1/4 cup cilantro, fresh
1/2 lemon, juiced
1/4 lime, juiced
1/3 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pinch oregano, dry
1 pinch chili powder
1 pinch cumin
2 avocados, large
1/4 cup pico de gallo
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
1/4 lime, juiced
1 dash hot sauce
carne asada meat
pico de gallo
guacamole
flour tortilla, Large
olive oil
French fries
cheese, Mexican Blend

Steps:

Meat:.
Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
Pico De Gallo:.
Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
Guacamole:.
Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
Carne Asada Burritos:.
Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.