Carne Asada Burrito

Instructions

Reheat 2 cups prepared carne asada from leftovers or from a carniceria. It should be sliced against the grain and diced into bite-sized pieces. Heat in a skillet over medium heat just until warmed through to retain tenderness. We do not recommend heating steak in a microwave.

Reheat 1 cup prepared Mexican rice in the microwave on high in 30-second increments until warmed through, stirring between each for even heating.

Place 4 large flour tortillas in between two damp paper towels and warm in the microwave on high in 15-second increments until warmed to the center, or use a tortilla warmer. Sprinkle 2 cups shredded cheese over the tortillas.

Divide the hot carne asada and mexican rice over each tortilla, keeping the fillings in a center line for easy wrapping.

Divide the toppings to top with 1 cup pico de gallo, 1 cup sour cream, 1 cup guacamole, 1/2 cup freshly chopped cilantro, and 1/2 cup diced red onion.

Fold up the bottom of the tortilla over bottom edge of the toppings. Use one side of the tortilla to center and shape the fillings and roll into a tight burrito.

Main Dish