Mini California-Style Carne Asada and Potato Burritos

★★★★★ 1 Review
ironchefmonica avatar
By Monica Francisco
from Logan, UT

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!

VIDEO PLAYER
serves 20
prep time 2 Hr
cook time 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

How To Make

  • 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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