Skip to main content

California Carne Asada Burritos

PREP TIME
COOK TIME
TOTAL TIME
 
Author: 
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
 
SAVE PRINT
PREP TIME
COOK TIME
TOTAL TIME
 
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
 
SAVE PRINT
PREP TIME
COOK TIME
TOTAL TIME
 
Author: 
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.





Labels:

Comments

Post a Comment

Popular posts from this blog

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. 
Post a Comment
Read more

Tortellini with Snap Peas in Dill Lemon Sauce

1 lb. refrigerated cheese tortellini 1 lb. sugar snap peas (4 cups) 1 tablespoon olive oil 3 ounces pancetta, thinly sliced, and cut into 1/2 inch pieces (about 1/2 cup) 1 shallot, minced 1/4 low-sodium chicken broth 3/4 cup heavy cream 1 teaspoon lemon zest 3 tablespoons fresh dill, snipped & chopped fine, plus more for garnish 1/3 Parmesan cheese, finely shredded In a large pot of salted boiling water, cook tortellini according to package directions; adding the sugar snap peas during the last 2 minutes. Drain.  Meanwhile, in a large saute pan, heat olive oil over medium-high heat. Add pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer pancetta to a small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add shallot and cook, stirring occasionally until fragrant and golden brown around the edges, about 2 minutes. Add chicken broth, heavy cream, lemon zest, and dill. Bring to a boil; reduce heat and simmer until sa...
Post a Comment
Read more

Kathryn's brownies

2/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder veg cooking spray 2 ounces unsweetened chocolate 4 ounces bittersweet or semisweet chocolate 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 1 1/4 cups sugar 2 teaspoons vanilla extract 3 large eggs Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.  Pour...
Post a Comment
Read more