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Carne Asada Wet Burrito

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Image of Carne Asada Wet Burrito. Filled with Mexican Rice, Pinto Beans, Pico de Gallo and topped with Salsa Chile Roja, guacamole and sour cream
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Craving a burrito? How about making it a Carne Asada Wet Burrito? This recipe will point you in the right direction! If you haven’t ever had a wet burrito you are going to want to try one, covering the burrito with Salsa Chile Rojas takes elevates the flavors in the burrito.

Getting to the Good Stuff…

Drenched in Sauce

Before we jump into devouring a Carne Asada Wet Burrito, I wanted to find out where the wet burrito originated. Growing up in Southern California I would enjoy and even say I was spoiled with Mexican food. At some point in my youth I discovered a wet burrito at small corner Mexican restaurant.

Filled with well seasoned carne asada, flavorful rice, served with chips and the enchilada style sauce was ladled over it all. Saturating the tortilla and softening the chips, the flavors in the sauce enhancing the experience.

Tracing the Roots of the Wet Burrito

I had always figured it was a Southern California creation or a Tex-Mex take on an enchilada. Come to find out, I was half right.

The Beltline Bar in Grand Rapids, Michigan holds the distinction of being the original in creating the wet burrito. This Tex-Mex restaurant first served the original in 1966.

The Famous, as it is called on their menu, is filled with ground beef, beans, lettuce and tomatoes wrapped in a warm flour tortilla and topped with burrito sauce and Colby cheese.

Now their menu has a selection of eleven burritos mojados (wet burritos). Ranging from the Famous to a Fajita, Pollo Asado, Pork Carnita and more.

Merging Recipes to Layer Flavors

Building recipes can be simple but to take flavors another level it takes more than just throwing the ingredients together. This recipe is the latter, but that doesn’t mean it is difficult or not worth the time to make.

The Char Grilled Carne Asada is layered with flavors. The orange & lime, onion, cilantro, some spice from chipotle peppers and cilantro blend together to create a delicious carne asada. These ingredients work as a tenderizer as well during the marination time.

Restaurant Style Mexican Rice recipe is made with fire roasted tomatoes and a serrano chili to give you a nice rounded flavor that pairs great with the steak.

Pico de Gallo brings in the acidity and sweetness from the tomatoes. A fresh hit of cilantro and crisp onions.

Rounding out the burrito is the Salsa Chile Rojas. Deep earthy chiles blended with tomatoes and onions and slowly reduced to intensify flavors.

Add some beans, sour cream and guacamole. Don’t forget the chips!

Enjoy!

  • Placing the pinto beans onto a tortilla to start the assembly of the carne asada burrito
  • Layering the mexican rice on top of the beans. Next is the pico de gallo.
  • Layering the pico on top of the beans and rice. Next is the carne asada.
  • Layering the carne asada on top of the pico, rice and beans.
  • First step in rolling a burrito. Fold in the sides.
  • Rolling the tortilla over the top of the filling.
  • Tucking the tortilla around the filling to secure them inside as the burrito is rolled.
  • Burrito roll completed. Fully wrapped encasing the carne asada, pinto beans, mexican rice & pico de gallo
  • Carne asada burrito cut in half diagonally placed on a plate. Ingredients of the burrito are shown.
  • Pouring Salsa Chile Rojas over the Carne Asada Burrito
  • Wet burrito plated, Burrito is cut in half, ingredients exposed. The carne asada is spilling out. The burrito is topped with salsa chile rojas, guacamole, sour cream, and pico de gallo. Don't forget the chips!
Image of Carne Asada Wet Burrito. Filled with Mexican Rice, Pinto Beans, Pico de Gallo and topped with Salsa Chile Roja, guacamole and sour cream

Carne Asada Wet Burrito

5 from 1 vote
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Course: Dinner, Lunch
Cuisine: Mexican
Keyword: Burrito, Carne Asada, Enchiladas, Mexican Rice, Salsa Chile Rojas, Wet Burrito
Servings: 4 people
Author: Chef Tony Zentgraf
Bringing together a span of flavors of citrus in the carne asada marinade, Mexican rice made with fire roasted tomatoes and smothered in salsa chile rojas.
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Tried this recipe?Mention @culinaryseasons or tag #culinaryseasons!

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Carne Asada Wet Burrito Assembly

Instructions

Plan ahead to make Salsa Chile Rojas

  • This recipe is worth making ahead and having it ready to reheat to use on the burrito.
    It even freezes well. Make a batch, freeze and thaw when you need it.
  • Toast the dry chiles in a pot.
    Soak the chiles in hot water to soften.
  • Blister the tomatoes, saute the onion and garlic.
    Combine all of the ingredients and spices into a blender.
    Add the chili water into the blender to get the consistency you like. It should be pourable. If you added too much water, no worries, it is going to reduce down as it cooks.
    Reduce the sauce in a pot until the sauce reaches a thicker pourable consistency.

Marinate the Carne Asada the Day Before

  • Marinating the carne asada the day before allows the ingredients to work some magic!
  • Hand chop or puree all of the ingredients together and pour over the steak.
    Marinate in a baking dish or in a resealable bag.
    I prefer the bag method to squeeze out as much air. This allows all of the marinade to remain in contact with the meat.
  • The next day, preheat the grill to high.
    Remove the steak from the marinade and grill the steak to develop some char. That char will enhance the flavors of the carne asada.
    Dice and serve.

Assembling the Mexican Rice

  • Toasting the rice is a vital part of making the rice.
    You could throw all of the ingredients into a pot and cook for 20 minutes but you will be missing out on key steps to develop flavor.
    Toasting the rice also helps the rice from clumping together when it is cooked. Giving the rice looser cooked grains.
  • Saute the onions and garlic clove until browned, toast the rice for about a minute or so over medium low heat.
    Add the pureed fire roasted tomatoes to develop the sugars in the tomatoes.
    Add the broth and seasoning. Cook for 20 minutes and let rest another 10 minutes. This will help release the rice from the pan.

Layering Flavors into the Burrito

  • When you have all of the ingredients ready to go, warm a tortilla.
    The key to rolling a burrito is a warm tortilla, this allows it to stretch and adds to the flavor.
  • Assemble the ingredients onto the tortilla in whatever order you like.
  • Roll the burrito.
    To begin fold the ends in to close off the ends of the burrito.
    Fold the tortilla over the top of the ingredients.
    Continue rolling the burrito. Fold in the ends as you get closer to the end of the roll. This will help to keep the ingredients inside when rolled.
  • Plate the burrito, drench the burrito with the Salsa Chile Rojas.
    Add sour cream, guacamole, pico de gallo and chips as desired.
    Enjoy!
Head over to the Taco Party to get some other ideas for your Mexican cravings!

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