mini california-style carne asada and potato burritos

How To Make mini california-style carne asada and potato burritos

• 1

  In a large glass baking dish, combine all marinade ingredients except for flank steak. Stir until well-combined. Add flank steak and immerse into marinade, turning over to completely coat. Cover and refrigerate for anywhere between 1 hr and overnight, but no longer.
• 2

  Bake shoestring potatoes on a baking sheet according to package directions. Once cooked, set aside.
• 3

  While potatoes are baking, heat a large grill pan or skillet to medium-high heat. When pan in hot, place marinated meat in pan and cook for a few minutes on each side, to desired doneness. Once cooked, place on cutting board and allow to rest for a few minutes. Once rested, cut meat into small, bite-sized cubes. Set aside.
• 4

  Heat a large skillet to medium heat and spray lightly with cooking spray. Place one tortilla into the pan and sprinkle enough cheese to almost cover the surface, leaving about 1 inch of tortilla uncovered all around. Heat until cheese is just melted and bottom begins to brown and crisp.
• 5

  To assemble, place warm tortilla on a plate. Add about 1/4 c of meat toward the bottom of tortilla. Next, place about 4-5 potato pieces on top of meat. Add as much guacamole and sour cream as desired.
• 6

  Begin rolling tortilla from bottom, folding sides in as you roll. Cut burrito in middle. Repeat steps 4-6 for more burritos!
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