CARNE ASADA BURRITO RECIPE | JEFF MAURO | FOOD NETWORK
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Total Time 5 hours 20 minutes
Cook Time 1 hours 0 minutes
Yield 6 burritos
Number Of Ingredients 31
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.
THE BEST AUTHENIC CARNE ASADA MARINADE RECIPE | THIS MAMA ...
Looking for an easy carne asada recipe? Grill up this authentic carne asada marinade for tacos. One the best Mexican carne asada recipes!
Provided by Anne-Marie Nichols
Total Time 8 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Combine all ingredients (except steak) in a large mixing bowl. Whisk to combine.
- Place meat in a gallon-sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
- Pour carne asada marinade on top of the meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.
- Take the steak from the marinade. Toss the leftover marinade.
- Cook the meat until just cooked through on a hot grill. (Rare to medium-rare.)
- Cut cooked meat into strips.
- Place meat and favorite toppings in tortillas to make into tacos or burritos.
Nutrition Facts : Calories 700 calories, CarbohydrateContent 24 grams carbohydrates, CholesterolContent 141 milligrams cholesterol, FatContent 38 grams fat, FiberContent 1 grams fiber, ProteinContent 61 grams protein, SaturatedFatContent 14 grams saturated fat, ServingSize 1/2 pound, SodiumContent 1018 grams sodium, SugarContent 22 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 22 grams unsaturated fat
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