Mini California-Style Carne Asada and Potato Burritos

Monica Francisco

By
@ironchefmonica

This recipe is inspired by a burrito I get from a hole-in-the-wall Mexican restaurant in my California hometown. The best thing about this burrito is the french fries! I've made it for many friends and it is always a hit... I think my version might even be better than the original!

This recipe makes mini-burritos for appetizers, but the portions can easily be increased to make full-sized burritos for a satisfying meal! Goes great with tortilla chips and more guacamole!


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Rating:

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Serves:

20

Prep:

2 Hr

Cook:

20 Min

Ingredients

MEAT AND MARINADE

3 lb
flank steak
1/4 c
white vinegar
1/2 c
soy sauce
4 clove
garlic, minced
2
limes, juiced
1/2 c
olive oil
1 tsp
chili powder
1 tsp
ground cumin
1 tsp
dried oregano
1 tsp
paprika
salt and pepper, to taste

OTHER BURRITO INGREDIENTS

1 pkg
extra crispy shoestring potatoes, frozen
2 pkg
flour tortillas
2 c
4-cheese mexican blend, shredded
guacamole
sour cream

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Meat Appetizers
Other Tag: Quick & Easy