Cooking Instructions
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Step 1
For the Carne Asada Marinade, mix the juice of
Limes (2)
, Sunkist
Orange (1)
,
Garlic (2 cloves)
,
Fresh Cilantro (1 handful)
,
Distilled White Vinegar (30 mL)
,
Ground Cumin (2 g)
,
Salt (3 g)
,
Ground Black Pepper (as needed)
,
Olive Oil (as needed)
. Taste and adjust if necessary.
Step 2
Transfer the marinade to a large ziplock bag and add the
Flank Steak (680 g)
. Marinate for 6 hours or overnight (preferred).
Step 3
For the Elote, if needed, cook the
Corn (4 ears)
. Remove the corn from the cob and add it to a large bowl. Season with
Garlic Salt (to taste)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 4
In another small bowl, mix together the
Mayonnaise (55 g)
and
Adobo Sauce (35 g)
and juice of
Lime (1/2)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Fold in the
Feta Cheese (55 g)
and
Scallions (2 stalks)
. Taste and adjust if needed.
Step 6
When ready to ensemble, heat a grill to medium-high heat and lightly coat the grate with oil. Remove the Flank Steak, from the marinade and grill 6-7 minutes on each side for medium-rare. The steak should be nice and charred.
Step 7
Remove from the grill and allow to rest for 10 minutes before slicing. Slice the meat in thin strips against the grain.
Step 8
While the steak is grilling, season the cooked
White Rice (60 g)
with Salt, Pepper and
Lime (1)
. Set aside.
Step 9
To assemble the burrito, place the
Large Flour Tortillas (6)
flat and add a heaping spoonful of the elote. Top with a spoonful of the lime rice, then a layer of
Fresh Cilantro (1 handful)
then a few pieces of carne asada. Add in
Jalapeño Peppers (to taste)
if using.
Step 10
Wrap, cut in half, and enjoy!
