Grammy's Kitchen · Burritos · Carne Asada Burrito
One of 111 burritos recipes we measured
from www.isabeleats.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 10% | 1% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 1% | 1% |
| acid | 6% | 0% |
| vegetables and beans | 0% | 35% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 50 g | 1/2 cup chopped cilantro |
| 73 g | 1/3 cup olive oil, (plus more for grilling) |
| 64 g | 1/4 cup soy sauce |
| 1/4 cup orange juice ((about 1 orange)) | |
| 31 g | 2 tablespoons lime juice ((about 1 lime)) |
| 30 g | 2 tablespoons white wine vinegar ((or apple cider vinegar)) |
| 12 g | 4 cloves garlic, (minced) |
| 15 g | 1 jalapeño pepper, (seeded and minced) |
| 5 g | 2 teaspoons chili powder |
| 2 g | 1 teaspoon ground cumin |
| 1 g | 1 teaspoon dried Mexican oregano |
| 3 g | 1 teaspoon ancho chili powder |
| 6 g | 1 teaspoon kosher salt, (plus more for grilling) |
| 1 g | 1/4 teaspoon freshly ground black pepper, (plus more for grilling) |
| 907 g | 2 pounds flank steak or skirt steak, (excess fat removed) |
| 4 poblano peppers | |
| 4 extra-large flour tortillas ((or 5 large 10-inch flour tortillas)) | |
| 28 g | 1/4 cup shredded cheese ((Monterey Jack, Oaxaca, or Chihuahua)) |
| 90 g | 1/2 cup refried beans |
| 1/2 cup pico de gallo, (plus more for serving) | |
| 1/4 cup guacamole | |
| 28 g | 2 tablespoons salted butter, (divided) |
Method: 10 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.