This authentic Carne Asada Burrito recipe is made with tater tots (or can use fries) and is a fun way to enjoy a Mexican-inspired breakfast. 

This post has been sponsored by New Chapter. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

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. 

With breakfast I usually take my multivitamins and lately I’ve been enjoying the Every Woman’s One Daily Multivitamin and I’m excited to tell you why!

There are so many vitamins and supplements out there it can be confusing to choose which one is best for you & your body.

As a Registered Dietitian Nutritionist, I love how New Chapter is different. Their products are designed with the right processes, like fermentation, to unlock and activate each nutrient and making them more available to the body.

Have you ever taken a supplement and wondered if your body is actually absorbing the nutrients? With New Chapter you don’t have to question their absorption! 

What is New Chapter?

New Chapter is a vitamin and supplement company from Vermont (so beautiful there!) who supports individual health care journeys. All of their vitamins, supplements and herbs are designed with purpose and precision and grounded in proven science to provide a product with supplemental nutrition that actually works! 

Their products are Non-GMO Project Verified, organic and made with whole-food ingredients, which is really neat and sets them apart from other brands on the market. 

Why choose Every Woman’s One Daily Multivitamin?

Out of habit, I take my vitamins in the morning with my breakfast. It’s part of my routine and always has been.

But sometimes life gets busy and I forget. Then it’s mid-afternoon, I’m on an empty stomach and “can’t” take my multivitamin because I don’t want to feel nauseous. I’m sure you’ve been there too!

The cool thing about New Chapter Every Woman’s One Daily Multivitamin is that it can be taken on an empty stomach!

This multivitamin is easily digestible and won’t make you feel sick on an empty stomach because it is fermented with clinically studied beneficial probiotics and whole foods. Anything gentle on the stomach and I’m in!

Out of habit, I still like to take my New Chapter multivitamin with my breakfast (like this delicious Carne Asada Burrito) but also love knowing I don’t have to worry if I forget!

What is Carne Asada?

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!

Ingredients needed for a Carne Asada Burrito

For the steak & marinade you will need:

• Top Round Steak (Or whatever cut you prefer)
• Jalapeno 
• Garlic
• Fresh Cilantro
• Lime Juice
• Lemon Juice
• Orange Juice
• Olive Oil
• Cumin
• Chili Powder
• Salt 
• Pepper 

For the Pico de Gallo:

• Cherry tomatoes or roma tomatoes
• White onion
• Cilantro
• Lime Juice
• Salt
• Pepper

For the burritos:

• Tater tots or French fries, frozen
• 12 inch flour tortillas 
• Eggs
• Creme Fraiche 
• Butter
• Mexican Three Cheese Blend
• Hot sauce 

How to make Carne Asada Burritos

First, marinate the steak. Combine the ingredients for the marinade together in a medium sized bowl. Place the steak and marinade in Ziplock baggie and marinate for a minimum of 60 minutes or up to 4 hours. 

Make the Pico de Gallo next. Dice up the tomatoes, onion and cilantro in a small bowl and squeeze the lime juice over it. Season with salt and pepper and place in the fridge to allow the ingredients to marry. 

Once your 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 your tater tots or French fries according to package directions. Mine took ~17 minutes in the oven. 

Heat your 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 your eggs (see my favorite method below). Then your burrito is ready to be rolled up! Place your tortilla on a flat surface, add the eggs and carne asada steak on one half of the tortilla. Then add the tater tots, pico de Gallo and cheese. Roll burrito up with a firm grip until burrito is sealed.  (Fold bottom and sides of tortilla over filling and roll up).

How to make scrambled eggs with creme fraiche

Break your eggs into a pan on low heat. Add in 3 Tbsp. Butter. Use a spatula to stir the eggs frequently to combine the yolks and the whites. 

As the mixture begins to set, add the remaining 3 Tbsp. Butter. Eggs will take ~4-5 minutes to scramble and they should be very soft. 

Add in 2 Tbsp. Of creme fraiche and season with salt and pepper at the very last minute. 

This step should be done right as you are ready to roll up your burritos!

What type of steak should I use?

I prefer using a thin cut of top round steak for these carne asada burritos. It cooks nicely and fast and has little fat. You can use flank steak, pre seasoned carne asada steak, or whatever you have available. 

Can I freeze Carne Asada Burritos?

Yep! These are freezer-friendly breakfast burritos and it’s so easy to make for meal prep. Wrap the burrito tightly in aluminum foil and freeze your burritos in a single layer on a baking sheet (the 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. 

Tips for making Carne Asada Burritos 

• Marinate your steak in advance & cook it off so you have the steak already prepared.
• Make your Pico de Gallo in advance as well too! The longer it sets, the better the flavor. 
• 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!

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

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Carne Asada 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 4 votes

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: 283kcal

Author: Tawnie Graham of Kroll’s Korner

Ingredients

For the steak marinade:

• 1 lb. Top Round Steak (or whatever cut you prefer)1 lb. Top Round Steak (or whatever cut you prefer)
• 1/2 cup fresh cilantro, minced1/2 cup fresh cilantro, minced
• 1 jalapeno, finely diced1 jalapeno, finely diced
• 4-5 cloves garlic, minced4-5 cloves garlic, minced
• 1 lime, juiced 1 lime, juiced
• 1 lemon, juiced (~1/4 cup)1 lemon, juiced (~1/4 cup)
• 2 Tbsp. orange juice, freshly squeezed2 Tbsp. orange juice, freshly squeezed
• 2 Tbsp. Olive oil2 Tbsp. Olive oil
• 2 tsp. cumin, ground2 tsp. cumin, ground
• 1/2 tsp. chili powder1/2 tsp. chili powder
• 1/2 tsp. salt1/2 tsp. salt
• 1/4 tsp. pepper1/4 tsp. pepper

For the Pico de Gallo:

• 1 cup Cherry tomatoes diced (or 2 Roma tomatoes)1 cup Cherry tomatoes diced (or 2 Roma tomatoes)
• 1/2 cup white onion, diced1/2 cup white onion, diced
• 1/4 cup fresh cilantro, minced1/4 cup fresh cilantro, minced
• juice of 1 limejuice of 1 lime
• salt and pepper, to tastesalt and pepper, to taste

For the burrito:

• 2 cups Tater tots, frozen (or French fries)2 cups Tater tots, frozen (or French fries)
• 6, 12 inch Flour Tortillas6, 12 inch Flour Tortillas
• 12 eggs (2 in each burrito)12 eggs (2 in each burrito)
• 4 Tbsp. Creme Fraiche4 Tbsp. Creme Fraiche
• 6 Tbsp. butter6 Tbsp. butter
• 1 cup cheese1 cup cheese

Instructions

• First, marinate the steak. Combine the ingredients for the marinade together in a medium sized bowl. Place the steak and marinade in Ziplock baggie and marinate for a minimum of 60 minutes or up to 4 hours. 
• Make the Pico de Gallo next. Dice up the tomatoes, onion and cilantro in a small bowl and squeeze the lime juice over it. Season with salt and pepper and place in the fridge to allow the ingredients to marry. 
• Once your 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 your tater tots or French fries according to package directions. Mine took ~17 minutes in the oven. 
• Heat your 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 your eggs (see my favorite method below). Then your burrito is ready to be rolled up! Place your tortilla on a flat surface, add the eggs and carne asada steak on one half of the tortilla. Then add the tater tots, pico de Gallo and cheese. Roll burrito up with a firm grip until burrito is sealed.  (Fold bottom and sides of tortilla over filling and roll up).

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Nutrition

Serving: 0.5burrito | Calories: 283kcal

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cute or prevent any disease.