MINI CALIFORNIA-STYLE CARNE ASADA AND POTATO BURRITOS

Mini California-Style Carne Asada and Potato Burritos image

Provided by Monica Francisco

Time 2h20m

Number Of Ingredients 18

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MEAT AND MARINADE
3 lb flank steak
1/4 c white vinegar
1/2 c soy sauce
4 clove garlic, minced
2 limes, juiced
1/2 c olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
salt and pepper, to taste
OTHER BURRITO INGREDIENTS
1 pkg extra crispy shoestring potatoes, frozen
2 pkg flour tortillas
2 c 4-cheese mexican blend, shredded
guacamole
sour cream

Steps:

1. In a large glass baking dish, combine all marinade ingredients except for flank steak. Stir until well-combined. Add flank steak and immerse into marinade, turning over to completely coat. Cover and refrigerate for anywhere between 1 hr and overnight, but no longer.
2. Bake shoestring potatoes on a baking sheet according to package directions. Once cooked, set aside.
3. While potatoes are baking, heat a large grill pan or skillet to medium-high heat. When pan in hot, place marinated meat in pan and cook for a few minutes on each side, to desired doneness. Once cooked, place on cutting board and allow to rest for a few minutes. Once rested, cut meat into small, bite-sized cubes. Set aside.
4. Heat a large skillet to medium heat and spray lightly with cooking spray. Place one tortilla into the pan and sprinkle enough cheese to almost cover the surface, leaving about 1 inch of tortilla uncovered all around. Heat until cheese is just melted and bottom begins to brown and crisp.
5. To assemble, place warm tortilla on a plate. Add about 1/4 c of meat toward the bottom of tortilla. Next, place about 4-5 potato pieces on top of meat. Add as much guacamole and sour cream as desired.
6. Begin rolling tortilla from bottom, folding sides in as you roll. Cut burrito in middle. Repeat steps 4-6 for more burritos!