Tomatillo Chipotle Salsa gives these Carne Asada Burritos some real flavor! I also used Cilantro Lime Rice for this batch -- so good! mexicanplease.com
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4.2 from 5 votes

Carne Asada Burritos

Tomatillo Chipotle Salsa gives these Carne Asada Burritos some real flavor! I also used Cilantro Lime Rice for this batch -- so good! 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4
Calories: 485kcal
Author: Mexican Please

Ingredients

  • 1 lb. skirt steak
  • 2 teaspoons New Mexican chile powder
  • 2 teaspoon Chipotle powder
  • 1 teaspoon Ancho powder
  • 1/2 teaspoon salt
  • freshly cracked black pepper
  • olive oil
  • salt
  • 4 burrito-sized flour tortillas
  • cheese (I used Jack)

For the Tomatillo Chipotle Salsa:

  • 8-9 tomatillos
  • 4 garlic cloves
  • 3-4 chipotles in adobo

For the Cilantro Lime Rice:

  • 2 cups stock (or water)
  • 1 cup white rice
  • 1/2 bunch cilantro
  • 1 lime
  • 1 garlic clove
  • 1/2 teaspoon salt
  • olive oil
  • splash of water

Instructions

  • Start by de-husking and rinsing the tomatillos.  I usually cut out the stems as well.  Roast the tomatillos in the oven at 400F for 15 minutes or until they turn army green in color.
  • As the tomatillos roast you can add the other ingredients to the blender:  4 peeled garlic cloves and 3-4 chipotles in adobo.  I usually de-stem and de-seed the chipotles.  For a milder version start with less chipotles.
  • When the tomatillos are done roasting you can add them to the blender and combine well.  Take a taste for heat, adding more chipotle if you want more heat. 
  • If making the Cilantro Lime Rice you can start it right after adding the tomatillos to the oven for the Salsa.   Heat up a dollop of oil in a saucepan on medium-high heat.  Saute 1 cup of rice in the saucepan until lightly browned.   Add 2 cups of stock and 1/2 teaspoon salt to the rice.  Bring to a boil and then reduce heat to a light simmer.   Let simmer until the liquid is absorbed.   Once cooked, turn off heat and cover, letting the rice sit in its own steam for a few minutes.
  • As the rice is cooking you can prepare the other ingredients.  Rinse 1/2 bunch of cilantro and twist off the bottom stems.  Add to a blender along with 2 tablespoons lime juice (usually the juice of 1 lime) and 1 peeled garlic clove.  Add a couple tablespoons of water and blend the ingredients together.  Add the lime-cilantro mixture to the cooked rice and mix thoroughly.   Taste for salt, adding more if necessary.
  • If the skirt steak arrives in one long strip I will usually cut it into smaller, more manageable pieces. You can optionally pound the steak thinner if you want a more even cut. I usually cover it in parchment paper and pound it down with a cast iron skillet.
  • Give the steak a healthy sprinkling of salt on both sides.
  • Combine the chile powder mixture in a small bowl. Keep in mind that you can use any chile powder combo that sounds appealing to you. I used 2 teaspoons New Mexican chile powder, 2 teaspoons Chipotle powder, 1 teaspoon Ancho powder, 1/2 teaspoon salt, and some freshly cracked black pepper.
  • Rub some oil into both sides of the skirt steak, then coat each side of the steak with the chile powder mixture -- I usually use my fingers to rub it in.
  • Preheat a cast iron skillet if available. I used just over medium heat for this batch. Cook each steak for 2-3 minutes per side or until the inside temp registers 130-135F.  Once cooked set aside, cover with foil, and let it rest for a few minutes.
  • Once the steak has rested, cut it against the grain into thin strips. You can optionally cut the strips into bite-sized pieces.
  • It's best to warm up the tortillas before adding ingredients as this will make them easier to roll.  Give them 30-60 seconds in a dry skillet over medium heat.   
  • Each tortilla gets layers of cheese, Cilantro Lime Rice, Tomatillo Chipotle Salsa, and Carne Asada.  Roll tight and give each burrito 1-2 minutes per side in a dry skillet to crisp up (and melt the cheese!).  I usually put the skillet just over medium heat.  Serve immediately.

Notes

Medium-rare (130-135F) seems to be the sweet spot for skirt steak.  If overcooked it will get a bit tougher. 
For the Carne Asada, feel free to use any chile powder combo that appeals to you.
I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves. 
 

Nutrition

Calories: 485kcal | Carbohydrates: 63g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 1519mg | Potassium: 690mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1700IU | Vitamin C: 14.3mg | Calcium: 74mg | Iron: 4.6mg