← Nouns Cooking · Mexican

Ingredients

• 700 g skirt or flank steak
• 3 Lime, juiced (2 for the steak, 1 for the pico and guacamole)
• 1 Orange, juiced
• 3 cloves Garlic, minced
• 1 tsp Cumin
• 2 tbsp Vegetable oil
• 1 tsp Salt
• ½ tsp Black pepper
• 2 Tomato, finely diced
• ½ white onion, finely diced
• 1 Jalapeño, finely chopped
• 1 handful Coriander (cilantro), chopped
• 4 large (30 cm) flour tortillas
• 300 g refried pinto beans, warmed
• 120 g Monterey Jack or mild cheddar, grated
• 2 Avocado, mashed with lime and salt

Method

1. Mix the lime and orange juice, garlic, cumin, oil, salt and pepper. Coat the steak, cover and chill for 1 hour.
2. Toss the pico de gallo ingredients together with a pinch of salt and a squeeze of lime.
3. Heat a grill or griddle pan until smoking. Pat the steak dry and cook for 3–4 min per side for medium, until well charred. Rest for 5 min, then slice thinly across the grain and chop.
4. Warm the tortillas one at a time on the hot pan for 15 seconds per side so they are soft and stretchy.
5. Spread beans down the middle of each, add steak, cheese, pico de gallo and guacamole. Fold in the sides, then roll up tightly from the bottom.
6. Put the burritos seam-side down on the pan for 1–2 min, until golden and sealed. Cut in half and serve.

Tips

• Don’t marinate skirt steak in citrus for more than a few hours or it turns mushy.
• Wrap each burrito in foil to keep it warm and tidy for eating on the go.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please My Latina Table Isabel Eats