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.
25m
4
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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?
This recipe takes 45 minutes total time, including 25 minutes prep time and 20 minutes cooking time.
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?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Filiberto's-Style Carne Asada Burrito recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this filiberto's-style carne asada burrito ahead of time?
Yes! You can prepare this filiberto's-style carne asada burrito up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover filiberto's-style carne asada burrito?
Store leftover filiberto's-style carne asada burrito covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with filiberto's-style carne asada burrito?
This filiberto's-style carne asada burrito pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze filiberto's-style carne asada burrito?
Yes, this filiberto's-style carne asada burrito freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.