Carne Asada Burritos – The Stay At Home Chef

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Bring a taste of southern California to your table with this carne asada burrito recipe. These mondo burritos are easy to make with our homemade carne asada and Mexican rice, leftovers, or hit up your local carniceria and grab some delicious meat that’s ready to go. Load the burritos up with your favorite fillings and enjoy for a meal that fuels the soul.

Why Our Recipe

  • Restaurant-style burritos are made at home with quality ingredients.
  • Great way to use leftover beef from our famous carne asada recipe.
  • Use our suggestions for classic fillings or play with your own favorites.

California-style burritos usually include both cooked and fresh ingredients. There are a few different versions you can make, but we love the tasty and uncomplicated combination of the traditional fillings we share here.

Ingredient Notes

An overhead view of the ingredients needed to make a carne asada burrito.
  • Tortillas: large burrito-size flour tortillas. Use whole wheat or gluten-free, if it’s how you roll.
  • Carne Asada: use our classic grilled carne asada or slow cooker carne asada recipe.
  • Cheese: shredded Mexican blend, plain cheddar, or whatever melty cheese you prefer.
  • Mexican Rice: can prepare fresh or use leftover homemade rice. You can swap with Spanish rice, box Mexican rice, or brown rice.
  • Pico de Gallo: or salsa.
  • Sour Cream: whole fat, low fat, or swap for greek yogurt.
  • Guacamole: store-bought, or go for homemade.
  • Cilantro and Onion: both are in pico de gallo, but you can add more to taste. You can load on other veggies here as well! Try shredded lettuce, pickled jalapeños, or pickled red onion.
A carne asada burrito on a plate that has been cut in  half so you can see the inside.

Chef’s Tips

  • Don’t overload your tortilla. If you need to use less quantity than the recipe card states because tortillas are smaller, then do so.
  • Add the meat when it is nice and hot so the cheese can melt into it. If using leftovers you can briefly reheat them in the microwave first.
  • Make sure the steak is cut against the grain for the best chew.
  • Drain any excess juice from the salsa and other veggies so they don’t drip all over.
  • Add ingredients evenly across the tortillas so you get bit of everything in each bite.

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