Carne Asada Burrito

The popular Mexican budget restaurant Carne Asada literally translates to “grilled beef”. Take a steak, marinate it with delicious seasonings in olive oil, then grill it on an open grill and cut into thin strips. In Mexico, it is eaten the same way with rice or beans but is more commonly added to tacos and burritos.

Cook: 5 hours 20 mins

Servings: 6

Ingredients

Mojo Marinade:

• 1 tablespoon canola oil, plus more for grilling
• Juice from 2 limes
• Zest of 1 orange
• Juice from 2 oranges
• 4 garlic cloves, coarsely chopped
• 1 small onion, finely chopped (about 3/4 cup)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 2 lb. skirted steak (1 large steak, cut in half)

Sandwich assembly:

• Six 10-inch flour cakes, heated
• Pesto with cilantro recipe follows
• 4 small or 2 large ripe tomatoes without seeds or inner flesh, cut into strips
• Charred salsa, for dipping, recipe next

Pesto with cilantro

• 1 cup toasted pumpkin seeds
• 4 cups fresh cilantro, leaves, and tender stems
• 1 cup fresh parsley leaves
• Juice from 2 limes
• 1/2 cup extra virgin olive oil
• 2 jalapenos, seeds and ribs removed, chopped
• Kosher salt and freshly ground black pepper

Charred salsa

• 12 oz large tomatillos (about 3), peeled
• 3 garlic cloves, without skin
• 2 plum tomatoes
• 1 small yellow onion, skin and root intact, cut into quarters
• 1 dried ancho chili
• 1 poblano chili
• 1/4 cup fresh cilantro leaves
• 1 teaspoon agave nectar
• Juice of 1 lime
• Kosher salt and freshly ground black pepper

Directions

1. For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin, and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the steak and marinate in the fridge for at least 4 hours or maximum overnight.
2. Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinade and grill until charred and nice and crusty, 5 to 7 minutes aside. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain.
3. For the sandwich build: Place the tortilla flat and smear on an even layer of Cilantro Pesto. Sprinkle with tomatoes and pile on the steak. Wrap it up tight and eat whole, or slice in half on the bias — just don’t forget to dunk it in plenty of Charred Salsa.
4. Cilantro Pesto Yield: 1 1/2 cups. Place the pumpkin seeds into a dry skillet and toast on medium heat until lightly golden and fragrant, 5 to 6 minutes. Add the cilantro, parsley, olive oil, lime juice, and jalapenos into a food processor, and then pulse until smooth but still slightly chunky. Adjust seasoning as you see fit.
5. Charred Salsa Yield: about 3 cups. Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho, and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on its size, each vegetable will char at a different rate.
6. Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow sitting until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
   Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
7. Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave, and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart’s content.

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