Carne Asada Guacamole Cheese Burrito
Carne Asada Guacamole Cheese Burrito, a Ultimate Beef Loving Texan beef recipe, ready in 90 minutes, serves 4.
Recipe Courtesy Of:
Cook Time: 1 hrs 30 mins
Servings: 4
Ingredients: 16
Ingredients
For Carne Asada
For Guacamole
For Burrito
Optional Ingredients
Preparation
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Step 1
Marinate the Carne Asada. In a shallow dish, combine the soy sauce, lime juice, garlic, chili powder, salt, and pepper. Place the steak in the marinade, turning to coat it evenly. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
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Step 2
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork until it reaches your desired consistency (chunky or smooth). Add the diced red onion, chopped cilantro, minced jalapeno, lime juice, salt, and pepper to the mashed avocados. Mix everything together until well combined. Taste and adjust seasoning as needed.
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Step 3
Preheat your grill or stovetop grill pan over MEDIUM-HIGH heat. Remove the marinated steak from the refrigerator and let it sit at room temperature for about 15 minutes. Grill the steak for about 4-5 minutes per side, or until it reaches 145° for medium rare or your desired level of doneness. Transfer the grilled steak to a cutting board and let it rest for a few minutes before slicing it thinly against the grain.
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Step 4
Heat the tortillas in a dry skillet or over an open flame until they become warm and pliable. On each tortilla, place a generous amount of cheese. Add a few slices of the grilled Carne Asada on top of the guacamole. Garnish with fresh cilantro.
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Step 5
Serve the Carne Asada Guacamole Cheese Tacos immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Information
550 Calories; 266.6 Calories from fat; 29.6 g Total Fat (9.1 g Saturated Fat; 12.2 g Monounsaturated Fat); 84.2 mg Cholesterol; 1015.3 mg Sodium; 40.2 g Total Carbohydrate; 9.4 g Dietary Fiber; 33.5 g Protein; 18 mg Iron; 895.3 mg Potassium; 0.3 mg Thiamin; 0.3 mg Riboflavin; 13.9 mg Niacin (NE); 0.8 mg Vitamin B6; 1.3 mcg Vitamin B12; 5.2 mg Zinc; 32.8 mcg Selenium; 105.3 mg Choline.
This recipe is an excellent source of Protein, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Selenium, and Zinc. It is a good source of Potassium, Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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