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California Carne Asada Burritos

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Serves: 8-10
INGREDIENTS
  • 8-10 burrito size tortillas
  • 1 recipe Best Carne Asada (click HERE)
  • 2-3 cups Sharp cheddar/Pepper Jack combination or Mexican cheese blend (approx. 1/4 cup per burrito)
  • 1 recipe Mexican Street Fries (click HERE)
  • 1 recipe Fire Roasted Restaurant Blender Salsa (click HERE) or store bought
  • 1 pineapple, peeled and sliced (optional)

  • Avocado Crema
  • 2 large avocados
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
INSTRUCTIONS
  1. Prepare French Fries according to directions. Set aside.
  2. Add Avocado Crema ingredients to your blender and process until smooth. Store in the refrigerator until ready to use.
  3. Grease grill and preheat to medium. Grill pineapple for 6-8 minutes per side or until lightly charred and caramelized. Chop pineapple and discard each core. (If you have room on your grill, grill pineapple alongside carne asada)
  4. Grill marinated/rubbed Carne Asada according to directions.
  5. Meanwhile, wrap tortillas in foil and place in a preheated 350F degree oven for 10 minute so they are warm and pliable (optional but recommended).
  6. To assemble, layer carne asada in center of each burrito followed by, fries, cheese, avocado crema, salsa then pineapple. Fold in top and bottom and roll tightly in burrito style.
  7. Optional: To brown burritos as pictured, lightly grease a skillet with olive oil and heat over medium high heat. Add burritos one at a time, rotating as each sides turns golden.
  8. Garnish burritos with extra avocado crema, salsa and hot sauce to taste.



GRILLED CARNE ASADA
 
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Author: 
Serves: 4-6
INGREDIENTS
  • 1 1/2 - 2 pounds flank steak, pounded thin

  • Marinade
  • 2 tablespoons olive oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 1 tablespoons brown sugar
  • 1 teaspoons lquid smoke

  • Spice Mix
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper

  • For Serving (all or your favs below)
  • Corn or flour tortillas
  • Your favorite cheese (I like cheddar/cotija combo)
  • 5 Minute Blender Tomatiillo Avocado Ranch (click HERE)
  • 5 Minute Fire Roasted Restaurant Blender Salsa (click HERE)
  • Pico de gallo
  • Sour cream
  • Guacamole
  • Lettuce
  • tomato
  • Grilled Pineapple Salsa (click HERE)
  • Mexican Street Fries (click HERE)
INSTRUCTIONS
  1. To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside.
  2. Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator 4 hours up to overnight.
  3. When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub.
  4. Discard marinade and pat steaks dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes.
  5. Grease and preheat grill to medium-high heat. Grill steak for 7 to 10 minutes per side, turning once, for medium-rare. For medium or medium well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness.
  6. Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.



MEXICAN STREET FRIES WITH SALSA KETCHUP
 
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Serves: 2
INGREDIENTS
  • 2 medium russet potatoes (about 1 pound)
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • dash - 1/4 teaspoon chipotle chili pepper*

  • Salsa Ketchup
  • 3 tablespoons ketchup
  • 3 tablespoons salsa
  • hot sauce to taste
INSTRUCTIONS
  1. Preheat oven to 400F degrees and line a baking sheet with parchment paper.
  2. Cut the potatoes into thin fries no wider than 1/4 inch.
  3. Add all of the ingredients except the French fries to a large bowl and whisk to combine. Add French fries and toss until evenly coated.
  4. Spread potatoes evenly over prepared baking sheet and bake for 20 minutes then toss, and stir and rearrange fries in a single layer and bake for an additional 10 minutes. If you like crispier fries, then broil until golden and crispy.
  5. To make the Salsa Ketchup, whisk together the ketchup and salsa in a small bowl. Taste and add more salsa for more "salsa" taste, more ketchup for more "ketchup" taste. Add hot sauce to taste. You can also add mayonnaise for a creamy version - like Salsa Ketchup Fry Sauce.
NOTES
*If you don't have chipotle pepper, you can add a dash of cayenne pepper - just a dash though because cayenne is spicier than chipotle pepper.





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