BURROS DE ASADA RECIPES

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.

Steps:

• Start by de-husking and rinsing the tomatillos.  I usually cut out the stems as well.  Roast the tomatillos in the oven at 400F for 15 minutes or until they turn army green in color.
• As the tomatillos roast you can add the other ingredients to the blender:  4 peeled garlic cloves and 3-4 chipotles in adobo.  I usually de-stem and de-seed the chipotles.  For a milder version start with less chipotles.
• When the tomatillos are done roasting you can add them to the blender and combine well.  Take a taste for heat, adding more chipotle if you want more heat. 
• If making the Cilantro Lime Rice you can start it right after adding the tomatillos to the oven for the Salsa.   Heat up a dollop of oil in a saucepan on medium-high heat.  Saute 1 cup of rice in the saucepan until lightly browned.   Add 2 cups of stock and 1/2 teaspoon salt to the rice.  Bring to a boil and then reduce heat to a light simmer.   Let simmer until the liquid is absorbed.   Once cooked, turn off heat and cover, letting the rice sit in its own steam for a few minutes.
• As the rice is cooking you can prepare the other ingredients.  Rinse 1/2 bunch of cilantro and twist off the bottom stems.  Add to a blender along with 2 tablespoons lime juice (usually the juice of 1 lime) and 1 peeled garlic clove.  Add a couple tablespoons of water and blend the ingredients together.  Add the lime-cilantro mixture to the cooked rice and mix thoroughly.   Taste for salt, adding more if necessary.
• If the skirt steak arrives in one long strip I will usually cut it into smaller, more manageable pieces. You can optionally pound the steak thinner if you want a more even cut. I usually cover it in parchment paper and pound it down with a cast iron skillet.
• Give the steak a healthy sprinkling of salt on both sides.
• Combine the chile powder mixture in a small bowl. Keep in mind that you can use any chile powder combo that sounds appealing to you. I used 2 teaspoons New Mexican chile powder, 2 teaspoons Chipotle powder, 1 teaspoon Ancho powder, 1/2 teaspoon salt, and some freshly cracked black pepper.
• Rub some oil into both sides of the skirt steak, then coat each side of the steak with the chile powder mixture -- I usually use my fingers to rub it in.
• Preheat a cast iron skillet if available. I used just over medium heat for this batch. Cook each steak for 2-3 minutes per side or until the inside temp registers 130-135F.  Once cooked set aside, cover with foil, and let it rest for a few minutes.
• Once the steak has rested, cut it against the grain into thin strips. You can optionally cut the strips into bite-sized pieces.
• It's best to warm up the tortillas before adding ingredients as this will make them easier to roll.  Give them 30-60 seconds in a dry skillet over medium heat.   
• Each tortilla gets layers of cheese, Cilantro Lime Rice, Tomatillo Chipotle Salsa, and Carne Asada.  Roll tight and give each burrito 1-2 minutes per side in a dry skillet to crisp up (and melt the cheese!).  I usually put the skillet just over medium heat.  Serve immediately.