Carne Asada Burrito
Grilled steak burrito with your choice of fillings, often including guacamole, pico de gallo, and cheese.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Filiberto's Mexican Food
The burrito, as a concept, evolved from regional Mexican cuisine. Flour tortillas, a staple in Northern Mexico, were used to wrap various fillings for portability. Carne asada, marinated and grilled steak, is a common preparation in northern Mexico and among Mexican immigrants in the United States. The combination of carne asada and burrito reflects the influence of both traditional Mexican cooking and the adaptation to ingredients and preferences found in the United States.
The Carne Asada Burrito represents both Mexican culinary traditions and the influence of Mexican-American culture. It is a popular and convenient meal, reflecting the fast-paced lifestyle of many individuals while retaining the flavors and techniques of traditional Mexican cuisine.
Mexican-American Fusion
The Carne Asada Burrito, particularly in its larger, more elaborate form with numerous fillings, is often seen as a fusion dish, combining Mexican ingredients with American preferences for large portions and customization.
Social Gathering Food
Burritos, including the Carne Asada Burrito, are often enjoyed at informal gatherings, parties, and celebrations, symbolizing community and shared enjoyment of food.
Regional Variations
While generally recognizable, variations in ingredients and preparation exist across different regions and restaurants, reflecting local tastes and culinary traditions.
The Carne Asada Burrito is characterized by a savory and smoky grilled steak flavor, brightened by fresh toppings like pico de gallo and guacamole, and balanced by the soft, warm tortilla.
The dominant flavor is the smoky, savory richness of the carne asada, typically marinated in citrus juices (like lime or orange), garlic, and spices such as cumin, chili powder, and oregano. Pico de gallo contributes freshness and acidity from tomatoes, onions, cilantro, and jalapeños. Guacamole adds creaminess and a rich avocado flavor. Cheese, often Monterey Jack or a Mexican blend, provides a salty, melty component. The flour tortilla serves as a neutral base, holding all the flavors together and adding a subtle sweetness.
Marinate the Steak
Allow the steak to marinate for at least 30 minutes (or up to overnight) to fully absorb the flavors of the marinade. The longer it marinates, the more tender and flavorful it will be.
Use Fresh Ingredients
Freshly made pico de gallo and guacamole will significantly enhance the flavor profile of the burrito. Avoid pre-made versions if possible.
Warm the Tortilla
Warm the tortilla on a comal or in a dry skillet before assembling the burrito to make it more pliable and prevent it from tearing. Microwaving is acceptable but a dry skillet or comal will ensure best result.
Don't Overfill
Resist the urge to overfill the burrito. Too many fillings can make it difficult to wrap and eat, and can lead to a soggy burrito.
Resting the Meat
Allowing the carne asada to rest for a few minutes after grilling before slicing helps retain the juices and ensures a more tender final product.
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