Burrito de La Calle
Photo: Thomas J. Story, Andrea M. Gómez; Styling: Dan Becker
Our quicker adaptation of the recipe from La Calle Asadero in Oakland.
This recipe, and others like it, can be found in the article “Easy Mexican Dinners.”
How to Make It
Step 1
1
Make marinade: Mix all ingredients together and pour over meat in a shallow dish. Chill at least 1 hour and up to 3 hours ahead.
Step 2
2
Make salsa: Combine all ingredients in a medium bowl. Let sit, stirring occasionally while you cook meat.
Step 3
3
Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Cook meat 8 to 10 minutes. Let rest on a cutting board, covered with foil, for 15 minutes. Chop meat into 1/2-in. pieces.
Step 4
4
Assemble burritos: Lay 1 tortilla on a work surface. In the center, arrange 3/4 cup beans, 1/2 cup salsa, and 1/2 cup meat. Roll burrito up, folding sides in over filling. Repeat with remaining ingredients. Serve burritos with remaining salsa.
Step 5
5
*Buy flap meat (also called flap steak or bavette), a thin, flat piece of beef from the flank area, at Latino markets.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
MARINADE
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon minced jalapeño
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound flap meat* or skirt steak
SALSA
3 cups finely chopped tomatoes
1/2 cup minced red onion
3 tablespoons chopped cilantro
3 tablespoons fresh lime juice
1 tablespoon minced serrano chiles
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
ASSEMBLY
4 large (13 in.) flour tortillas, warmed
3 cups drained and warmed canned pinto beans
Directions
Step 1
1
Make marinade: Mix all ingredients together and pour over meat in a shallow dish. Chill at least 1 hour and up to 3 hours ahead.
Step 2
2
Make salsa: Combine all ingredients in a medium bowl. Let sit, stirring occasionally while you cook meat.
Step 3
3
Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Cook meat 8 to 10 minutes. Let rest on a cutting board, covered with foil, for 15 minutes. Chop meat into 1/2-in. pieces.
Step 4
4
Assemble burritos: Lay 1 tortilla on a work surface. In the center, arrange 3/4 cup beans, 1/2 cup salsa, and 1/2 cup meat. Roll burrito up, folding sides in over filling. Repeat with remaining ingredients. Serve burritos with remaining salsa.
Step 5
5
*Buy flap meat (also called flap steak or bavette), a thin, flat piece of beef from the flank area, at Latino markets.
Step 6
6
Note: Nutritional analysis is per serving.
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