Filiberto's-Style Carne Asada Burrito
A massive, flavor-packed carne asada burrito inspired by Filiberto's Mexican food, loaded with grilled marinated flank steak, seasoned rice, pinto beans, fresh pico de gallo, and sour cream — all wrapped in a warm flour tortilla for 680 calories of authentic Mexican comfort.
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25m
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Ingredients
- 1.5 lbs flank steak or skirt steak
- 4 large (12-inch) flour tortillas
- 1/4 cup fresh lime juice (about 3 limes)
- 3 tablespoons orange juice
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 3 tablespoons vegetable oil, divided
- Salt and black pepper to taste
- 2 cups cooked Mexican-seasoned rice (prepared with tomato, garlic, and chicken broth)
- 1 can (15 oz) pinto beans, drained, rinsed, and warmed
- 1 cup pico de gallo (store-bought or homemade)
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded iceberg lettuce
- 1 ripe avocado, sliced
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- 1
Marinate the Steak
In a large zip-lock bag or shallow dish, whisk together lime juice, orange juice, minced garlic, soy sauce, white vinegar, cumin, chili powder, smoked paprika, oregano, 2 tablespoons vegetable oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the flank or skirt steak, seal, and turn to coat thoroughly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- 2
Prepare the Seasoned Rice
If you have not already prepared the rice, heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1 cup long-grain white rice and toast for 2 minutes until lightly golden. Add 1/4 cup tomato sauce, 1 minced garlic clove, 1.75 cups chicken broth, and 1/2 teaspoon cumin. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes until all liquid is absorbed. Fluff with a fork and season with salt.
- 3
Grill the Carne Asada
Remove the steak from the marinade and pat lightly with paper towels to remove excess moisture — this promotes a better sear. Heat a cast-iron grill pan or outdoor grill over high heat until very hot. Brush with the remaining 1 tablespoon of vegetable oil. Grill the steak for 4 to 5 minutes per side for medium doneness, or until an internal thermometer reads 135°F for medium-rare. Let the steak rest on a cutting board for 5 minutes before slicing.
- 4
Chop the Carne Asada
Using a sharp knife, slice the rested steak against the grain into thin strips, then roughly chop into small, bite-sized pieces — this is the traditional Filiberto's-style cut. Season lightly with a pinch of salt and a squeeze of fresh lime juice.
- 5
Warm the Tortillas
Heat each flour tortilla individually in a dry skillet over medium-high heat for about 20 to 30 seconds per side, until pliable and lightly charred in spots. Alternatively, wrap all four tortillas in damp paper towels and microwave for 45 seconds. Keep warm wrapped in a clean kitchen towel.
- 6
Warm the Beans
Add the drained pinto beans to a small saucepan over medium heat. Add 2 tablespoons of water, 1/4 teaspoon cumin, and a pinch of salt. Stir and heat through for 3 to 4 minutes until warmed and slightly creamy. Alternatively, heat in the microwave for 1 to 2 minutes, stirring halfway through.
- 7
Assemble the Burritos
Lay a warm tortilla flat on a clean surface. Starting in the lower third of the tortilla, layer in this order: a heaping 1/2 cup of seasoned rice, a scoop of warm pinto beans, a generous portion of chopped carne asada, a handful of shredded Monterey Jack cheese, a spoonful of pico de gallo, a few slices of avocado, a small handful of shredded lettuce, and a dollop of sour cream. Do not overfill beyond the lower two-thirds of the tortilla.
- 8
Wrap the Burrito
Fold the left and right sides of the tortilla inward over the filling. Then fold the bottom edge up over the filling and tightly roll forward away from you, tucking firmly to create a tight burrito. Press gently to seal. For an authentic griddled finish, place the burrito seam-side down on a hot dry skillet or panini press for 1 to 2 minutes until the exterior is golden and slightly crispy.
- 9
Serve
Slice each burrito in half diagonally to show off the colorful filling. Garnish with fresh cilantro leaves and serve immediately with extra pico de gallo, sour cream, and lime wedges on the side. For the full Filiberto's experience, serve alongside a small cup of salsa verde or red hot sauce.
Chef's Tips
The key to authentic Filiberto's-style carne asada is the citrus-forward marinade and a screaming-hot grill — do not skip the high heat, as it creates the flavorful char that defines the dish. For maximum tenderness, always slice skirt or flank steak against the grain. If your tortillas tear when rolling, they are not warm enough; always heat them until fully pliable. Leftover carne asada makes excellent tacos, nachos, or quesadillas the next day.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this filiberto's-style carne asada burrito
How long does it take to make Filiberto's-Style Carne Asada Burrito?
The listed total time is 45 minutes. Prep time is 25 minutes and cooking time is 20 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Filiberto's-Style Carne Asada Burrito recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Filiberto's-Style Carne Asada Burrito recipe?
The listed difficulty level is medium.