Ingredients: vegetable oil, soy sauce, limes, oranges, brown sugar · 50 min cook time · 850kcal · $27.90
Ingredients
0.25cup vegetable oil, 2tbsp soy sauce, 6whole limes, 3whole oranges, 2tbsp brown sugar, 2tsp ground cumin, 0.25tsp cayenne pepper, 0.5tsp mexican oregano, 0.5tsp paprika, 12cloves garlic, 1.5cup cilantro, to taste kosher salt, to taste freshly ground black pepper, 2pounds flank steak, 6whole tomatillos, 2whole onion, 3whole jalapeno, 6whole roma tomatoes, 5whole avocados, 1whole red onion, 5whole russet potatoes, 1tbsp vinegar, 4large tortillas, 0.5cup sour cream, 1cup monterey jack cheese
Instructions
1. Make the carne asada marinade by whisking together vegetable oil, soy sauce, lime juice, orange juice, brown sugar, ground cumin, cayenne pepper, mexican oregano, paprika, lightly smashed garlic, chopped cilantro, kosher salt, and freshly ground black pepper.
2. Trim excess fat from the flank steak, slice it thin across the grain into short pieces, and marinate in a ziptop bag in the fridge for at least 4 hours up to 24 hours.
3. Make the salsa verde by roasting husked, rinsed, and quartered tomatillos, quartered onion, tossed in oil under the broiler for 3-5 minutes. Blend with jalapeno, lime juice, cilantro, and kosher salt until relatively smooth but chunky.
4. Make the salsa roja by roasting roma tomatoes, quartered onion, jalapeno, and garlic drizzled with oil under the broiler for 3-5 minutes, then blend with lime juice, cilantro, and salt.
5. Make guacamole by harvesting avocado flesh, mixing with finely chopped red onion, minced garlic, lime juice, jalapeno, chopped cilantro, kosher salt, and black pepper, then mashing with a fork.
6. Peel and slice russet potatoes into french fry shapes, then boil in heavily salted water with a splash of vinegar for 8-10 minutes until parcooked. Allow to cool completely.
7. Fry the parcooked french fries in batches in 375F oil for 3-5 minutes until golden brown and crisp. Remove to paper towels and salt heavily while warm.
8. Toast large burrito tortillas in a dry skillet for 1-2 minutes per side until bubbling and brown, then keep warm wrapped in a towel.
9. Fry the marinated steak in batches in a hot oiled skillet until well browned on the outside with a nice crust.
10. Assemble the burrito: lay down a base of guacamole, sour cream, french fries, chopped steak, and Monterey Jack cheese on the tortilla. Tuck in the sides and roll tightly from the bottom up.
11. Toast the assembled burritos on a hot skillet to melt the cheese and seal shut, then slice in half and serve with salsas.