Best 4 Robertos Carne Asada Burrito Recipes

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Are you craving some mouthwatering, flavorful, and succulent Mexican cuisine? Look no further! In this article, we'll take you on a culinary journey to discover the best recipe for Roberto's Carne Asada Burrito. Get ready to tantalize your taste buds with a delightful blend of tender, marinated carne asada, perfectly grilled and wrapped in a warm tortilla with a medley of fresh toppings and flavorful sauces. Whether you're cooking for a special occasion or simply craving a satisfying meal, this recipe will guide you through each step to create an authentic and unforgettable Roberto's Carne Asada Burrito.

Here are our top 4 tried and tested recipes!

CARNE ASADA BURRITO RECIPE



Carne Asada Burrito Recipe image

This Tex-Mex carne asada burrito is marinated and quick-cooked steak that's thinly sliced and served in tortillas.

Provided by Mike Gonzalez

Categories     Main Dish

Time 30m

Number Of Ingredients 11

½ cup fresh salsa
½ cup water
¼ cup brown rice
15 oz black beans (preferably low-sodium, rinsed)
12 oz strip steak (trimmed and thinly sliced crosswise)
¼ tsp freshly ground pepper
1 tbsp canola oil
4 8 inch tortillas (preferably whole-wheat)
½ cup sharp Cheddar cheese (shredded)
¼ cup guacamole dip
2 tbsp cilantro (coarsely chopped)

Steps:

  • Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
  • Meanwhile, sprinkle steak with pepper. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
  • To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.

Nutrition Facts : Calories 472 kcal, ServingSize 1 serving

CARNE ASADA BURRITO



Carne Asada Burrito image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 5h20m

Yield 6 burritos

Number Of Ingredients 31

1 tablespoon canola oil, plus more for grilling
Juice from 2 limes
Zest from 1 orange
Juice from 2 oranges
4 cloves garlic, rough chopped
1 small onion, finely chopped (about 3/4 cup)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
2 pounds skirt steak (1 large steak, cut in half)
Six 10-inch flour tortillas, heated
Cilantro Pesto, recipe follows
4 small or 2 large ripe tomatoes, seeded and inner flesh removed, julienned
Charred Salsa, for dipping, recipe follows
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
12 ounces large tomatillos (about 3), husks removed and cleaned
3 cloves garlic, skin intact
2 plum tomatoes
1 small yellow onion, skin and root intact, quartered
1 dried ancho chile
1 poblano chile
1/4 cup fresh cilantro leaves
1 teaspoon agave nectar
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • 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.
  • Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinate and grill until charred and nice and crusty, 5 to 7 minutes a side. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain.
  • For the sandwich build: Place the tortilla flat and smear on 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.
  • 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.
  • 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 their size, each vegetable will char at a different rate.
  • Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit 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.
  • 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.

CARNE ASADA BURRITO, SAN DIEGO STYLE



Carne Asada Burrito, San Diego Style image

For all of you poor, displaced San Diego-ites, the quest to find an authentic carne asada burrito is always disappointing, until now. This recipe was posted on Onestopcook.com by David. (I only added the limes) It's been over 4 years since I was in S.D. last and I have been craving this burrito ever since. I ate 5 of these bad boys in 2 days. I would take a bite, close my eyes, and dream of La Jolla, Balboa park or a stroll around Seaport Village. I hope you enjoy it as much as I did.

Provided by Hadice

Categories     Meat

Time 55m

Yield 6-8 burritoes, 6-8 serving(s)

Number Of Ingredients 32

2 lbs beef, skirt (any fajita style cut of meat) or 2 lbs flank steaks (any fajita style cut of meat)
1 onion, small
1 lemon, juiced
1 lime, juiced
salt
pepper
2 tomatoes
1/2 onions, white or 1/2 red onion
1 jalapeno pepper, small
1/4 cup cilantro, fresh
1/2 lemon, juiced
1/4 lime, juiced
1/3 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pinch oregano, dry
1 pinch chili powder
1 pinch cumin
2 avocados, large
1/4 cup pico de gallo
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
1/4 lime, juiced
1 dash hot sauce
carne asada meat
pico de gallo
guacamole
flour tortilla, Large
olive oil
French fries
cheese, Mexican Blend

Steps:

  • Meat:.
  • Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
  • Pico De Gallo:.
  • Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
  • Guacamole:.
  • Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
  • Carne Asada Burritos:.
  • Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
  • On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
  • Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.

Nutrition Facts : Calories 1161.2, Fat 117.5, SaturatedFat 46.1, Cholesterol 149.8, Sodium 388.8, Carbohydrate 14.4, Fiber 7, Sugar 3.6, Protein 15

CARNE ASADA BURRITOS



Carne Asada Burritos image

This recipe came from the April 2012 issue of Cuisine at Home Magazine. Prep time does not include marinating time.

Provided by Kerena

Categories     Steak

Time 50m

Yield 6 burritos, 6 serving(s)

Number Of Ingredients 19

1/2 cup cilantro, chopped
1/2 cup canola oil
1/2 cup fresh lime juice
2 tablespoons chipotle chiles, minced
2 tablespoons adobo sauce
2 tablespoons garlic, minced
2 tablespoons white vinegar, distilled
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon black pepper
1 1/2 lbs flank steaks, trimmed
2 teaspoons canola oil
2 red bell peppers, sliced
1 red onion, sliced
6 (10 inch) flour tortillas
2 cups romaine lettuce, chopped
1 -2 avocado, peeled, pitted and sliced
6 tablespoons pico de gallo
2 tablespoons cilantro, chopped

Steps:

  • Combine 1/2 c cilantro, 1/2 oil, lime juice, chipotle, adobo sauce, garlic, vinegar, salt, cumin and black pepper in a large bowl.
  • Add steak to marinade; toss to coat. Cover bowl with plastic and chill 4-12 hours, flipping steak occasionally.
  • Heat 2 T oil in a large cast iron skillet over high heat until it shimmers. Remove steak (reserving 1/4 c marinade) and season with salt and black pepper; cook 5-7 minutes per side for medium rare. Transfer steak to a cutting board and let rest for 10 minutes. Slice steak against the grain.
  • Saute' bell peppers and onion in drippings in skillet with reserved marinade over medium high heat until crisp tender, 3-5 minutes.
  • Warm tortillas in a large nonstick skillet over low heat.
  • Divide the steak, bell pepper-onion mixture, romaine lettuce, avocado, pico de gallo and 2 T cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.

Nutrition Facts : Calories 668.8, Fat 39.7, SaturatedFat 7.4, Cholesterol 77.1, Sodium 951.1, Carbohydrate 46.7, Fiber 6.2, Sugar 4.7, Protein 31.8

Tips:

  • Choose the right cut of beef: Flank steak, skirt steak, or tri-tip are good choices for carne asada. These cuts are flavorful and tender when cooked properly.
  • Marinate the beef: Marinating the beef helps to tenderize it and add flavor. Use a marinade made with citrus juice, garlic, cumin, chili powder, and oregano.
  • Cook the beef over high heat: Carne asada is best cooked over high heat so that it gets a nice char on the outside and remains juicy on the inside.
  • Use fresh tortillas: Fresh tortillas are essential for a good carne asada burrito. Warm the tortillas before using them so that they are pliable and easy to roll.
  • Load up the burrito with your favorite toppings: In addition to carne asada, you can add other toppings to your burrito such as rice, beans, cheese, guacamole, salsa, and sour cream.

Conclusion:

Carne asada burritos are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even breakfast. By following these tips, you can make a carne asada burrito that is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try.

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