Burrito de La Calle

Burrito de La Calle
Photo by Thomas J. Story, Andrea M. Gómez

Ingredients

  • MARINADE
  • MARINADE
  • ½ teaspoon kosher salt
  • 3 tablespoons chopped cilantro
  • 1 tablespoon vegetable oil
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground black pepper
  • + 31 more ingredients
    • 1 tablespoon vegetable oil
    • 3 tablespoons fresh lime juice
    • ½ teaspoon freshly ground black pepper
    • ASSEMBLY
    • 1 tablespoon minced serrano chiles
    • ASSEMBLY
    • 1 tablespoon minced serrano chiles
    • 3 tablespoons fresh lime juice
    • 1 tablespoon minced garlic
    • ½ teaspoon kosher salt
    • 1 tablespoon fresh lime juice
    • 1 tablespoon fresh lime juice
    • 1 pound flap meat* or skirt steak
    • 1 pound flap meat* or skirt steak
    • 3 cups drained and warmed canned pinto beans
    • 3 cups drained and warmed canned pinto beans
    • 4 large (13 in.) flour tortillas, warmed
    • ½ cup minced red onion
    • SALSA
    • 3 cups finely chopped tomatoes
    • ½ teaspoon freshly ground black pepper
    • ½ cup minced red onion
    • 4 large (13 in.) flour tortillas, warmed
    • 3 tablespoons chopped cilantro
    • 1 tablespoon minced garlic
    • 1 ½ teaspoons kosher salt
    • 1 tablespoon minced jalapeño
    • SALSA
    • 1 ½ teaspoons kosher salt
    • 3 cups finely chopped tomatoes
    • 1 tablespoon minced jalapeño

1. Make marinade: Mix all ingredients together and pour over meat in a shallow dish. Chill at least 1 hour and up to 3 hours ahead. 2. Make salsa: Combine all ingredients in a medium bowl. Let sit, stirring occasionally while you cook meat. 3. Prepare a grill for high heat (450° to 550°; you can ...

View full recipe at My Recipes

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