Carne Asada Burritos with Homemade Salsa

Ingredients:

Tortillas

Queso Fresco Cheese

Sour Cream

Spanish Rice

5lbs Flank or Skirt Steak

Carne Asada Marinade:

Worchestershire Sauce

Soy Sauce

Cilantro

Lime Juice

1 can of beer

6 cloves Garlic

1/2 of large Red Onion

salt

pepper

Salsa

10 Roma Tomatoes

1/2 of large Red Onion

Green Pepper

3 Jalepenos pepper

1 Habanero

1 Serrano pepper

Cilantro

Salt

Pepper

Guacamole

4 Avacados

1/4 cup Red Onion

1 jalepeno

Salt

Pepper

Lime Juice

Directions:

Carne Asada:

To get the carne asada marinade started start by grabbing a seal able container big enough to fit all the meat and the marinade or split between two freezer bags. Place the skirt or flank steak inside container and start by adding equal parts soy sauce and Worcestershire sauce, about 1 and 1/2 cups each per bag. The split one can of beer between the two bags, use whatever beer you like. Then add the add a little cilantro, 3 cloves of garlic to each bag. Split up a half of a large red onion between both bags. Squeeze the juice from one lime per bag and the add a little salt and pepper to each bag to each bag, seal the bag, shake the bags a little and the place in the fridge for atleast an hour to marinade. Prepare the Guacamole and Salsa while the steak marinades.

Salsa

For the salsa, start by chopping up half of the red onion and green pepper. Grab a skillet place a little oil in it and cook the onion and green pepper mix on medium-high heat until the onion become translucent about 2-3 minutes and remove from heat. Next chop up the Roma tomatoes. Cut down the Roma tomatoes as much as you would like, to make the salsa as chunky as you would like. Now mince the jalapenos, habenero, serrano pepper, and a little cilantro. Combine everything into a bowl and salt and pepper to taste. Then place the salsa in the fridge until serving.

Guacamole:

For the Guacamole, start by scooping the avacado out of it skin and placing it in a bowl. Then mash the avacado making a paste. Mince the onion and jalepeno and add to the bowl. Juice 1 lime into the bowl, mix everything together, add salt and pepper to taste, cover and place in the fridge until ready to serve.

Burritos

Once you are ready to start cooking remove the carne asada from the fridge and give it some time to return to room temperature. Then cook the steak either on a flat top or grill until the steak is med rare about 8-10 minute per side. Remove from heat and let the steak sit for 5-10 minutes before chopping up.

While the steak is resting grab the salsa, guacamole, sour cream, crumble some queso fresco cheese into a bowl, and warm up the flour tortillas. Now that the steak has cooled cut the steak into small chunks or strips.

Grab a tortilla, put a little spanish rice in the center and top it will some of the carne asada. Top that with guacamole, sour cream, salsa, and queso fresco. To roll up the burrito, grab and end of the tortilla and cover the carne asada just over the top of it. Fold in the sides and finish rolling. Serve with refried beans, spanish rice and chips and salsa.