Cooking Instructions
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 (2 Tbsp)
,
Ground Cumin (1 tsp)
,
Salt (1/2 tsp)
,
Ground Black Pepper (1/4 tsp)
,
Olive Oil (as needed)
. Taste and adjust if necessary.
2.
Transfer the marinade to a large ziplock bag and add the
Flank Steak (1.5 lb)
. Marinate for 6 hours or overnight (preferred).
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)
.
4.
In another small bowl, mix together the
Mayonnaise (4 Tbsp)
and
Adobo Sauce (2 Tbsp)
and juice of
Lime (1/2)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
5.
Fold in the
Feta Cheese (1/3 cup)
and
Scallions (2 stalks)
. Taste and adjust if needed.
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.
7.
Remove from the grill and allow to rest for 10 minutes before slicing. Slice the meat in thin strips against the grain.
8.
While the steak is grilling, season the cooked
White Rice (1/3 cup)
with Salt, Pepper and
Lime (1)
. Set aside.
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.
10.
Wrap, cut in half, and enjoy!
