Carne Asada Burrito

Creating these Carne Asada Burritos:

Take your breakfast to the next level and make these Carne Asada Burritos today! They are perfect for meal prepping, to enjoy for brunch or to have on a slow Sunday morning. 

Carne Asada translated means grilled meat. Usually it is thinly sliced beef. In talking with some friends, carne asada seasonings differ from family to family and is not traditionally made with one specific cut of beef either!

These Carne Asada Burritos are…

• Flavorful 
• Great for brunch
• Freezer friendly
• Satisfying 
• High in protein
• Easily customizable
• A breakfast burrito the entire family will love

Ingredients needed for a Carne Asada Burrito

• Top Round Steak, Skirt Steak or Flank Steak: (Or whatever cut you prefer). Are all great options. Which ever cut of meat you choose will be tender and flavorful with the marinade. When slicing, be sure to cut against the grain.
• Jalapeno: Adds a spicy kick, you can omit if preferred.
• Garlic: We love using freshly crushed or minced garlic as opposed to the jarred garlic. Fresh ingredients really brings the marinade to life!
• Fresh Cilantro: Adds to the Mexican flavor of these burritos.
• Citrus: You’ll need lime juice, lemon juice and orange juice. The acidic ingredients in a marinade help tenderize touch connective tissue in the meat.
• Olive Oil: Adding oil to marinades helps the meat to cook more evenly and enhances surface browning.
• Seasonings: Cumin, chili powder, salt and pepper
• Pico de Gallo: You can use a store bought pico de gallo but making it at home is really easy all you’ll need are tomatoes, white onion, cilantro, lime, salt and pepper!
• Flour tortillas: We love making these with the burrito size flour tortillas. Any 10 – 12 inch flour tortilla will work great. Heat on the stove to get some warmth to the tortilla before you roll it up!
• Tater tots: The addition of tater tots of fries makes this carne asada burrito essentially a California Style Carne Asada Burrito and it’s drool-worthy! Use frozen for convenience.
• Eggs: I love using this scrambled egg recipe for these burritos.
• Cheese: use your favorite cheese. We love a sharp cheddar or a Mexican three cheese blend.

How to make Carne Asada Burritos

1. Marinate the steak for 1-4 hours. 
2. Make the Pico de Gallo, cover and place in the fridge.
3. Cook the steak and slice against the grain into thin strips or bite sized pieces.
4. Cook the tater tots or French fries according to package directions.
5. Heat the tortillas on the stove.
6. Scramble the eggs
7. Assemble the burritos. Place the warmed tortilla on a flat surface, add the scrambled eggs and carne asada steak on one half of the tortilla. Then add the tater tots, Pico de Gallo and cheese. Roll the burrito up and enjoy!

Tips for making Carne Asada Burritos 

• Marinate the steak in advance & cook it so you have the steak already prepared. Careful not to marinade it for too long. This marinade is highly acidic which can cause the muscle fibers can break down and become mushy. You do however want to marinate long enough (at least one or or overnight is OK), so it will help infuse flavor into the meat and make it juicy and tender.
• Make the Pico de Gallo in advance as well too! The longer it sits, the better the flavor. OR purchase your favorite store bought pico.
• Prep these burritos for grab and go breakfasts for the week! See below for how to freeze.
• Cut them in half and serve for brunch.
• Use fresh potatoes and make your own French fries if you have the time!
• Add in extra veggies: grilled bell peppers and onions are my favorite.
• Top with all the things: avocado, guacamole, hot sauce, salsa, sour cream, fresh cilantro, more lime, Greek yogurt, etc.

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Carne Asada Breakfast Burrito

Set yourself up for a healthy and satisfying breakfast WIN with these Carne Asada burritos. The marinated steak, tater tots, cheese and pico de Gallo all gets rolled up into a flour tortilla for a delicious breakfast either on the go or for a slow Sunday morning!

5 from 5 reviews

Print Recipe Pin Recipe Rate

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour 50 minutes

Servings: 6 large burritos

Calories: 539kcal

Author: Tawnie Graham of Kroll’s Korner

1x2x3x

Ingredients

For the steak marinade:

• ▢ 1 1/2 lb. top round steak, skirt steak or flank steak (or whatever cut you prefer)
• ▢ 1/2 cup fresh cilantro, minced
• ▢ 1 jalapeno, finely diced
• ▢ 4-5 cloves garlic, minced
• ▢ 1 lime, juiced
• ▢ 1 lemon, juiced (~1/4 cup)
• ▢ 2 Tbsp. orange juice, freshly squeezed
• ▢ 2 Tbsp. olive oil
• ▢ 2 tsp. cumin, ground
• ▢ 1/2 tsp. chili powder
• ▢ 1/2 tsp. salt
• ▢ 1/4 tsp. pepper

For the Pico de Gallo:

• ▢ 1 cup cherry tomatoes, diced (or 2 Roma tomatoes)
• ▢ 1/2 cup white onion, finely diced
• ▢ 1/4 cup fresh cilantro, minced
• ▢ 1 lime, juiced
• ▢ salt and pepper, to taste

For the burrito:

• ▢ 2 cups tater tots, frozen (or French fries)
• ▢ 6, 10-12 inch flour tortillas (Burrito size)
• ▢ 12 eggs (2 in each burrito)
• ▢ 1 cup cheddar cheese, shredded

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Instructions

• First, marinate the steak. Combine the ingredients for the marinade together in a medium sized bowl or measuring cup. Place the steak and marinade in a Ziplock baggie and marinate for a minimum of 60 minutes or up to 4 hours. 
• Next, make the Pico de Gallo. Mix the diced tomatoes, onion and cilantro in a small bowl and squeeze the lime juice over it. Season with salt and pepper, cover and place in the fridge to allow the ingredients to marry. 
• Once the steak is done marinating, remove from the fridge. Heat a large pan on the stove over medium heat. Add 2 Tbsp. Olive oil to the pan and once the oil is hot, cook the steak for 3-5 minutes on each side. (~135°F for medium rare, ~145°F medium, ~155°F medium well). Remove from heat. Cut into even strips or bite sized pieces. Set aside in a bowl.
• Cook the tater tots or French fries according to package directions. Mine took ~17 minutes in the oven. 
• Heat tortillas on the stove using a flat pan. Get the pan hot first and then let the tortilla cook for ~1 minute on each side to get slightly toasted. 
• Scramble the eggs and set aside.
• Assemble the burritos. Place tortilla on a flat surface, add the eggs and carne asada steak on one half of the tortilla. Then layer the tater tots, pico de Gallo and cheese on top. Roll burrito up with a firm grip until burrito is sealed.  (Fold bottom and sides of tortilla over filling and roll up). Enjoy as is or with your favorite salsa or hot sauce or fancy it up with avocado, sour cream or guacamole!

Video

Notes

• How to freeze:  Wrap the burrito tightly in aluminum foil and freeze the burritos in a single layer on a baking sheet (they freeze better this way!).Once completely frozen, store in a gallon-sized Ziplock freezer bag and when you’re ready to enjoy microwave for 1-2 minutes or heat in the oven at 350°F for 12-15 minutes. 
• Marinate steak in advance & cook it beforehand so you have the steak already prepared.
• Make the Pico de Gallo in advance as well too! The longer it sits, the better the flavor. OR use your favorite store bought pico.
• Meal prep these burritos for grab and go breakfasts for the week!
• Cut them in half and serve for brunch.
• Use fresh potatoes and make your own French fries if you have the time.
• Add in extra veggies: grilled bell peppers and onions are my favorite.

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 0.5burrito | Calories: 539kcal | Carbohydrates: 22g | Protein: 42g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 419mg | Sodium: 676mg | Potassium: 674mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 12mg | Calcium: 210mg | Iron: 4mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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