Mission-Style Carne Asada Burritos

---
title: Mission-Style Carne Asada Burritos
description: "Loaded carne asada burritos with homemade beans, rice, guacamole, and pico de gallo."
servings: 6
total time: 5 hours 25 minutes
prep time: 25 minutes
cook time: 5 hours
tags: [burritos, carne asada, mexican, grilling, main]
cuisine: Mexican
difficulty: advanced
---

== Carne Asada Marinade ==

In a @1 gallon zipper-lock bag{}, combine @fresh orange juice{1/2%cup}, @cilantro{1/2%cup} (finely chopped leaves and tender stems), @garlic{4%cloves} (minced), @fresh lime juice{2%tablespoons}, @extra-virgin olive oil{1%tablespoon}, @cumin seeds{2%teaspoons} (toasted and ground), @dried oregano{2%teaspoons} (preferably Mexican), @chipotle powder{1 1/2%teaspoons}, and @kosher salt{2%teaspoons}. Seal bag and lightly shake to thoroughly combine ingredients.

> To toast cumin seeds, place in a small dry skillet, set over medium heat, and cook, tossing frequently, until fragrant.

> For slightly spicier effect, increase chipotle powder to 2 teaspoons.

Open bag, add @skirt steak{1 1/2%pounds} (trimmed and cut with the grain into roughly 5-inch lengths), then reseal the bag, pressing out excess air. Marinate in refrigerator for at least ~{3%hours} and up to ~{8%hours}, turning bag once halfway through.

== Beans ==

In a medium #pot or #Dutch oven{}, heat @extra-virgin olive oil{3%tablespoons} over medium-high heat until shimmering. Add @yellow onion{1%medium} (diced) and cook, stirring, until softened and just starting to brown, about ~{6%minutes}. Stir in @garlic{3%cloves} (minced), @cumin seeds{2%teaspoons} (toasted and ground), and @dried bay leaves{2} and cook until fragrant, about ~{30%seconds}.

Add @dry pinto beans{2%cups}, @chicken stock{6%cups}, and a large pinch of @kosher salt{} and bring to a boil over high heat. Reduce to a bare simmer, cover, and cook until beans are just tender, about ~{2%hours} ~{30%minutes}; add water at any point to keep beans covered.

Remove lid and continue cooking, stirring occasionally, until beans are very soft and creamy, about ~{45%minutes} longer; top up with water as needed to keep beans just covered. Once beans are fully softened, allow liquid to reduce into a rich, creamy broth. Season with salt, if needed. Discard the bay leaves. Leave covered until ready to serve, or transfer to an airtight container and refrigerate until ready to use; reheat before using.

== Rice ==

In a medium #pot or #Dutch oven{}, heat @neutral oil{2%tablespoons} over medium-high heat until shimmering. Add @long grain rice{1 1/4%cups} (rinsed and drained) and cook, stirring constantly, until very lightly toasted, about ~{2%minutes}. Stir in @yellow onion{1%medium} (finely diced) and @garlic{3%cloves} (minced) and cook, stirring, until onion is just starting to soften and lightly brown, about ~{4%minutes}. Stir in @tomato paste{2%tablespoons} and cook until slightly darkened, about ~{1%minute}.

Add @chicken stock{2 1/4%cups} and @kosher salt{1%teaspoon} and bring to boil. Reduce heat to bare simmer, cover, and cook for ~{15%minutes} without disturbing. Remove from heat and let stand, covered, for ~{10%minutes}. Uncover rice and gently fluff with a fork. Cover and keep warm until ready to use.

== Cook Carne Asada ==

Remove skirt steak from marinade and blot dry. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover #grill{}, and allow to preheat for ~{5%minutes}. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for ~{10%minutes}. Clean and oil the grilling grate.

Place steak directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave open. Cook, turning occasionally, until steak is well charred on outside and center registers 120F on an instant-read thermometer, ~{5%minutes} to ~{10%minutes} total.

> To cook the steak in a skillet, lightly grease a large cast iron skillet and heat over high heat until just starting to smoke. Working in batches if necessary and re-greasing the skillet between batches, cook skirt steak, flipping every 30 seconds, until well browned on both sides and the steaks register 120F on an instant-read thermometer, 5 to 10 minutes.

Transfer skirt steak to a #cutting board{} and allow to rest for ~{5%minutes}. Slice thinly against the grain into 1/2-inch-thick slices, then cross-cut the slices into 1/2-inch cubes.

== Assemble Burritos ==

Working 1 tortilla at a time and using a #pastry brush{}, lightly brush @flour tortillas{6} (12- to 13-inch) all over on one side with water. In a dry #nonstick skillet{}, warm tortilla, wet side down, over medium heat until warmed on first side and excess water has cooked off. Brush top side with water, then flip tortilla, add a generous sprinkle of @Monterey Jack cheese{1%pound} (shredded) all over, and cook until cheese begins to melt. Transfer tortilla to a clean work surface.

Being careful not to overfill, spread an even layer of rice on top of tortilla, leaving at least 2 inches of border on either side and at least 3 inches of border above and below. Spoon beans on top of rice, followed by additional cheese, then the carne asada, @guacamole{1%recipe}, @pico de gallo{1%recipe} (drained of excess liquid), and @sour cream{} as needed. Fold the tortilla sides in over the filling. Then roll the bottom flap of tortilla up over the filling, holding the sides tight as you roll. Continue rolling until the burrito is sealed. Wrap in foil for a tighter hold. Repeat with remaining tortillas and fillings, wiping out skillet between uses. Serve right away.

> The beans can be made up to three days in advance and refrigerated in an airtight container; rewarm gently before using, loosening with a small amount of water, if needed.