Carne Asada Guacamole Cheese Burrito

Cook: 1 hr 30 min | Yield: 4 servings

Ingredients

Carne Asada

• 1 pound sirloin steaks
• 1/4 cup coconut sauce
• 1/4 cup lime juice
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt and pepper to taste

Guacamole

• 2 ripe avocados
• 1/4 cup red onion, diced
• 1/4 cup chopped cilantro
• 1 small jalapeño, seeds removed and finely minced
• 1 tablespoon lime juice
• Salt and pepper to taste

Burrito

• 4 burrito size tortillas
• 1 cup shredded cheese (Cheddar, Monterey Jack or a blend)

Optional

• Fresh cilantro leaves
• Limes, cut into wedges

Instructions

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.
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).
3. Add the diced red onion, chopped cilantro, minced jalapeño, lime juice, salt, and pepper to the mashed avocados. Mix everything together until well combined. Taste and adjust seasoning as needed.
4. Heat 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.
5. Grill the steak for about 4 to 5 minutes per side, or until it reaches 145 degrees F 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.
6. 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.
7. Serve the Carne Asada Guacamole Cheese Tacos immediately with lime wedges on the side for squeezing over the tacos.

Nutrition

Per serving: 550 Calories; 266.6 Calories from fat; 29.6g Total Fat (9.1g Saturated Fat; 12.2g Monounsaturated Fat); 84.2mg Cholesterol; 1015.3mg Sodium; 40.2g Total Carbohydrate; 9.4g Dietary Fiber; 33.5 g Protein; 18mg Iron; 895.3mg Potassium; 0.3mg Thiamin; 0.3 mg Riboflavin; 13.9mg Niacin (NE); 0.8mg Vitamin B6; 1.3mcg Vitamin B12; 5.2mg Zinc; 32.8mcg Selenium; 105.3mg 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.

Attribution

Recipe and photo used with permission from: Texas Beef Council

Recipe courtesy of María Fernanda Lopez

Keywords

recipe goldmine, burros, southwestern, guacamole, carne asada, guacamole, grilling, beef, lunch, dinner