Carne Asada Burrito

Carne Asada Burrito

A typical carne asada burrito is filled with grilled steak. You can use either a cheaper cut like skirt or flank steak, or a more expensive cut like top sirloin, tri tip or even more expensive cuts if you wish.

The difference between the cheap cuts and the more expensive is that you will have to marinate the flank or skirt steak longer in order to tenderize them.

I used tri tip for my carne asada burrito and only marinated it for 1 1/2 hours which worked quite well. I also used a combination of orange and lime juice for a nice even citrus flavor.

I find that if I marinate over night lets say, the lime flavor is too over powering for my taste buds.

I like to serve my carne asada burrito filled with cilantro lime rice, refried beans, salsa, cheese, sour cream and guacamole.

Don't forget the tortillas. You can use either flour or corn, although flour makes better burritos. Heat them on the grill or in a frying pan, one at a time or you can use a tortilla "oven" and heat several at a time in the microwave. They stay hot for 45 minutes.

If you are looking for a spicy hot marinade, try adding some sliced jalapeno or chipotle chiles in adobo sauce to the marinade.

My family doesn't like it too spicy so I left that out of this recipe. 

Delicious Carne Asada Burrito Recipe

serves 6 to 8


  • 2-2 1/2 lbs. tri tip roast, cut into strips (between 1/8 and 1/4 inch thick) across the grain
  • flour tortillas
  • guacamole
  • sour cream
  • cilantro lime rice
  • homemade refried beans or canned
  • salsa, canned or homemade
  • grated cheese, mild cheddar or Mexican blend


  • 2 cups orange juice
  • 1 lime, juiced
  • 1 kiwi, peeled and chopped
  • 4 green onions, mostly the greens sliced thin
  • 1/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 5 cloves garlic, minced
  • 2 tsp. chile powder
  • 1 tsp. cumin

Directions for the carne aside burrito:

If you are using flank or skirt steak, plan to marinate over night or at least 6 to 8 hours. The rest of these directions are geared for using tri tip or another more expensive cut of beef.

Slice the beef thin across the grain and place in a glass dish. Add the marinade ingredients above, stir until well distributed, cover and refrigerate for 1 to 2 hours, (1 hour is perfectly fine).

Prepare the cilantro lime rice and keep warm. Make fresh guacamole (it is so worth making homemade).

Fire up the grill. It's important to have a hot grill when cooking the carne asada. Once it's hot, brush the grill with olive oil. This will help keep the meat from sticking.

Add the beef strips and salt and pepper. Cook 4 to 5 minutes a side, depending on thickness and how done you like it. Don't overcook it though. You want it nice and juicy. :)

Remember to discard the marinade.

When it's time to pull the carne asada off the grill, place it in a new dish that has been warmed. I sometimes will place my dish in the bbq on the side (if you have room). Other wise I will heat it in my oven or microwave just before I pull the meat off. This is a nice touch and will help keep the carne asada warm.

You may want to chop up the beef into yet smaller pieces for easier eating.

If you have a tortilla oven, get those tortillas nice and hot.

Assembling Your Burritos

Now you are ready to assemble your carne asada burrito.

First take a hot flour tortilla and place some hot refried beans along the center of the burrito. Add a spoonful of rice on top, then add the carne asada.

Now add a sprinkle of cheese (so it will melt touching the hot meat), salsa, sour cream and some luscious guacamole.

Fold up the end and roll it over. Now you are in for a delicious feast. My mouth is watering just thinking about it.


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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

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I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

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-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California