Carne Asada Burrito

Burritos are always on rotation in my house. They’re the perfect way to mix lots of different ingredients together (or if you’re like me, that means leftovers) and make an easy and satisfying meal. The fun part about burritos is that you get to be totally creative and customize it with all your favorite fillings.

I’ve come up with this carne asada burrito recipe that features all my favorite Mexican flavors, like roasted poblano peppers for those chile relleno vibes, juicy carne asada steak, pico de gallo, guacamole, refried beans, and gooey melted cheese. Here’s why I love this recipe:

• It’s easily customized. Burritos are all about the fillings, so feel free to swap or add more of your favorite fillings like rice, vegetables, or sauces. 
• It’s hearty and filling. This carne asada burrito is packed with lots of delicious ingredients and protein that will leave you satisfied. 

Ingredients Needed

• Carne Asada: I prefer to use flank or skirt steak for carne asada. They absorb marinades well and have great flavor. 
• Marinade: The carne asada is marinated in cilantro, soy sauce, citrus juices, white wine vinegar, garlic, jalapeños, and a blend of delicious spices for a flavor-packed steak. 
• Flour tortillas: I recommend using extra large tortillas (12-13 inches) for carne asada burritos since it’s packed with fillings and needs a tortilla size that will hold up. You can also use smaller 10-inch tortillas; you’ll just have to adjust the ratio of fillings. To make it extra special, consider making your own flour tortillas at home!
• Poblano peppers: I added a chile relleno filling for extra delicious flavor. The roasted poblanos add an earthy and slightly charred flavor that makes a delicious pairing with the carne asada. If you’d like to follow step by step photos on this process, read this post about how to roast poblano peppers.
• Shredded cheese: You’ll need an extra gooey and great melting cheese to stuff inside the poblano pepper. I recommend shredding Monterey Jack cheese from a block or using Chihuahua or Oaxaca cheese. 
• Refried Beans: Beans add a layer of creaminess to the burritos. You can make your own by using my refried beans recipe or use your favorite store-bought brand. 
• Pico de Gallo: Adds some freshness and tanginess to the burritos. It’s super easy to make and uses minimal ingredients, so I always recommend making your own pico de gallo, but you can use a store-bought kind if you’re short on time.
• Guacamole: Everything is better with guac! You can easily whip this up while the carne asada is marinating and chill until ready to use by following my guacamole recipe, or you can use your favorite store-bought kind.

How to Make Carne Asada Burrito

Marinate the carne asada. Mix all of the ingredients for the carne asada marinade in a baking dish. Add the steak to the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.

Cook the carne asada. Remove the steak from the marinade and discard any excess liquid. Pat it dry, drizzle with a touch of olive oil, then season lightly with salt and black pepper. Grill over high heat on an outdoor grill or a grill pan on the stove. You can also cook it in a hot cast-iron skillet. Slice thinly against the grain and then chop into bite-size pieces.

Roast the poblano peppers. Broil the peppers in the oven for 5 minutes on each side until the skin is blackened and charred. Cover and allow them to steam for 5 minutes to soften, then peel off the charred skin using your hands or a butter knife, getting as much off as you can. Make a vertical slit down the middle of the pepper and scoop out the seeds and remove the stems, then slice into thin strips and set aside.

Assemble the burritos. Warm the flour tortillas over a hot skillet or comal until soft and pliable. Spread some refried beans, guacamole, pico de gallo, carne asada, roasted poblano peppers, and shredded cheese on top of the tortilla. Fold and roll up the burrito.

Toast the burritos. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Place 2 of the rolled burritos seam side down and toast for 1 minute on each side to seal them shut. Repeat with the remaining burritos and butter, and serve.

Serving Suggestions

This carne asada burrito is hearty and filling all on its own, but you can pair it with delicious drinks and sides for an even tastier meal. Here are some ideas:

• Wash it down with an horchata, agua de melon, or cucumber margarita.
• Pair it with a side of homemade tortilla chips and homemade salsa or this bean dip recipe.

Storing, Freezing, and Reheating

Carne asada burritos can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

To freeze, I recommend wrapping each burrito individually in foil or plastic wrap, then adding all of the wrapped burritos to an airtight container or freezer bag.

To reheat, place the thawed burritos in a microwave for 1-2 minutes until warmed through, or heat in the oven for 5-15 minutes at 350℉ until fully warmed through.

More Mexican Recipes

• Carne Asada Fries
• Chicken Taquitos
• Baja Fish Tacos
• Bell Pepper Nachos

If you tried this Carne Asada Burrito Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!