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Carne Asada Burrito

Name: Carne Asada Burrito
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 tsp Salt; 600 g Beef skirt or sirloin steak; 150 g Grated Chihuahua cheese (or Cheddar); 4 pieza grande Large flour tortillas (30 cm); 2 Oranges (juice for marinade); 200 g White rice; 400 g Refried beans; 2 Limes (juice for marinade); 2 Avocados for guacamole; 4 cloves Garlic cloves; 4 tbsp Soured cream; 1 tsp Cumin

50 min (30 prep + 20 cook) Medium 4 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 30 Mar 2026

Flour tortilla filled with marinated grilled beef, beans, rice and guacamole.

About this recipe

A classic carne asada burrito featuring citrus-marinated grilled beef, wrapped in a large flour tortilla with refried beans, rice, guacamole and soured cream. The undisputed king of Tex-Mex cuisine, born on the Texas–Mexico border.

History & Origin

The carne asada burrito is perhaps the most iconic dish of Tex-Mex cuisine - that fascinating culinary fusion born on the Texas–Mexico border that has conquered the entire world. Although the burrito existed in Mexico since colonial times - specifically in the north of the country, where large flour tortillas have been part of the culinary tradition since the nineteenth century - it was in border cities such as El Paso, Laredo and San Antonio that this preparation evolved into the style we know today. Carne asada, marinated in citrus juices of orange and lime, garlic and spices, is a technique that Mexican cowboys (vaqueros) perfected over centuries on the vast cattle haciendas of the north. Upon crossing the border, cooks of Mexican origin in Texas began wrapping this meat with rice and beans - two ingredients that in traditional Mexican burritos never appear together - creating a combination that is absolutely irresistible. Chipotle popularised in the 1990s a larger, more substantial version that has become a global cultural phenomenon. Today, the carne asada burrito is a symbol of Chicano identity, of the border as a space of gastronomic creativity, and of how two cultures can fuse to create something greater than the sum of their parts.

Estimated cost

£14.00

Total cost

£3.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

32g

Protein

48g

Carbohydrates

22g

Fat

Fibre

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Marinate the beef (skirt or sirloin steak) in a bowl with the juice of 2 oranges, juice of 2 limes, 4 minced garlic cloves, cumin, black pepper, salt and a drizzle of oil. Leave to marinate for at least 2 hours, ideally overnight.
💡 The longer it marinates, the more flavourful the meat will be.
2
Prepare the rice: fry the rice in oil until golden, add chicken stock, salt and cook on a low heat covered for 18 minutes. Heat the refried beans with a little lard and salt.
3
Grill the marinated meat in a very hot frying pan or griddle for 3-4 minutes per side until it has grill marks and is cooked to your liking. Leave to rest for 5 minutes and cut into thin strips.
💡 Do not move the meat constantly - leave it still so it gets good marks.
4
Warm the large flour tortillas in a dry griddle or frying pan until they are flexible and warm. Do not let them dry out.
5
Assemble the burrito: spread a layer of refried beans in the centre of the tortilla, add rice, strips of carne asada, guacamole, soured cream, pico de gallo and grated cheese. Fold in the sides and roll up firmly.
💡 To seal the burrito well, fold it onto a hot frying pan for 1 minute per side.