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RECIPE
23 INGREDIENTS10 STEPS6HR 30MIN

Carne Asada + Elote Burrito

4.5
2 Ratings
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
A burrito filled with tender carne asada, deconstructed Mexican street corn, lime rice, and cilantro. This is great for a fun weeknight dinner or even a dinner party!

6HR 30MIN

Total Cooking Time

23

Ingredients
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
Ingredients
US / METRIC
Servings:
6
Serves 6
Carne Asada
1.5 lb
2
Limes, juiced
1
Orange, juiced
2 cloves
Garlic, crushed
1 handful
Fresh Cilantro, chopped
2 Tbsp
Distilled White Vinegar
1 tsp
Ground Cumin
1/2 tsp
to taste
(optional)
to taste
Elote
4 ears
Large Corn
4 cups of frozen corn, defrosted
1/4 cup
Mayonnaise
2 Tbsp
Adobo Sauce
2 oz
Feta Cheese, crumbled
Cotija Cheese
2 stalks
Scallions, sliced
to taste
Garlic Salt
to taste
Salt and Pepper
1/2
Burrito
6
burrito size
1 cup
White Rice, cooked
1 handful
1
Lime, freshly squeezed
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Directions

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Step 1
For the Carne Asada Marinade, mix the juice of Lime (2), Orange (1), Garlic (2 clove), Fresh Cilantro (1 handful), Distilled White Vinegar (2 tablespoon), Ground Cumin (1 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Olive Oil (to taste). Taste and adjust if necessary.
Step 2
Transfer the marinade to a large ziplock bag and add the Flank Steak (1.5 pound). Marinate for 6 hours or overnight (preferred).
Step 3
For the Elote, if needed, cook the Corn (4 ear). Remove the corn from the cob and add to a large bowl. Season with Garlic Salt (to taste) and Salt and Pepper (to taste).
Step 4
In another small bowl, mix together the Mayonnaise (1/4 cup) and Adobo Sauce (2 tablespoon) and juice of Lime (1/2). Season with Salt and Pepper (to taste).
Step 5
Fold in the Feta Cheese (2 ounce) and Scallion (2 stalk). 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 White Rice (1 cup) with Salt, Pepper and Lime (1). Set aside.
Step 9
To assemble the burrito, place the Large Flour Tortilla (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 Pepper (to taste) if using.
Step 10
Wrap, cut in half, and enjoy!

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