Carne Asada Wet Burrito
Print RecipeServings: 4 people
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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Carne Asada Wet Burrito Assembly
- 4 oz Marinated and Grilled Carne Asada - diced - recipe makes approx 13 oz cooked meat
- ½ cup Restaurant Style Mexican Rice - recipe makes enough for 6
- ½ cup Whole Pinto Beans or Refried Beans
- ½ cup Pico de Gallo - half for filling & half to top
- 1 ea 12" Tortilla - heated
- ½ cup Salsa Chile Rojas - recipe makes enough for 4 plus
- 1 scoop Guacamole
- 1 scoop Sour Cream
- 1 handful Tortilla Chips
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!