Ingredients:

  • 1/4 cup (60 ml) orange juice, freshly squeezed
  • 1/4 cup (60 ml) lime juice, freshly squeezed
  • 2 tablespoons (30 ml) soy sauce
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1 pound (450g) flank steak or skirt steak, thinly sliced against the grain
  • 1 tablespoon (15 ml) olive oil
  • 1 cup (200g) long-grain rice, rinsed
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 2 cups (475ml) chicken broth
  • 1/2 cup (120g) tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup (15g) chopped cilantro, optional
  • 4 large flour tortillas (10-12 inch)
  • 1 cup (225g) shredded cheddar cheese, Monterey Jack, or a blend
  • 1/2 cup (120g) sour cream or Mexican crema
  • 1/2 cup (120g) guacamole (store-bought or homemade)
  • 1/2 cup (120g) pico de gallo or salsa
  • Optional: Hot sauce, shredded lettuce, chopped tomatoes

Instructions:

  1. Whisk together marinade ingredients. Add steak to marinade, ensuring it's well coated. Marinate in the fridge for at least 2 hours, or preferably overnight.
  2. Sauté onion and garlic in olive oil until softened. Add rice and toast for a minute. Stir in chicken broth, tomato sauce, chili powder, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork and stir in cilantro (if using).
  3. Preheat grill to medium-high heat. Grill steak for 3-5 minutes per side, or until cooked to your desired doneness (aim for medium-rare to medium for the best tenderness - around 130-140°F). Let rest for 5 minutes, then slice thinly against the grain.
  4. Heat tortillas in a dry skillet, microwave (wrapped in a damp paper towel), or over an open gas flame until pliable.
  5. Spread a thin layer of rice on each tortilla. Top with sliced carne asada, cheese, sour cream, guacamole, and pico de gallo/salsa.
  6. Fold in the sides of the tortilla, then fold the bottom up and over the filling, tucking it in as you roll forward to create a tight burrito.
  7. For extra flavour and a crispier tortilla, sear the assembled burritos in a dry skillet for 1-2 minutes per side, until golden brown.
  8. Enjoy your Beef Burrito Fiesta while it's hot!