California Burrito! Carne asada 4 cloves of garlic, minced ¼ cup cilantro, finely chopped ThCarne asada e juice of 1 lime The juice of 1 orange 2 tsp cumin 1 tbsp chile powder 1 tbsp chipotle pepper paste 1 tbsp olive oil 2 tsp kosher salt 2 lb skirt steak, cut into 5” pieces High heat oil Pico de gallo ½ white onion, diced 3 roma tomatoes, diced 1 jalapeño, diced 2 tbsp cilantro, finely chopped The juice of 1 lime ½ tsp kosher salt Guacamole 2 avocados Juice of 1 lime ½ tsp kosher salt French fries 2 russet potatoes, cut into fry shapes 3 cups of fry oil Kosher salt to taste You also need sour cream and tortillas To start, for your carne asada, in a big bowl add garlic, cilantro, lime juice, orange juice, cumin, chile powder, chipotle pepper paste, olive oil, and kosher salt. Mix well then add your skirt steak, mix again then refrigerate for at least 1 hour. Now for your pico de gallo, to a bowl add onion, tomatoes, jalapeño, cilantro, lime juice and kosher salt. Mix well and set aside. For your guacamole, in a molcajete or bowl add avocados, lime juice and kosher salt. Mash to your desired consistency then set aside. Cut your potatoes into fry shapes then cook in 350f fry oil for 4-5 minutes then place on a paper towel to drain and season with salt. Heat a cast iron skillet over high heat. Once hot add oil and sear your carne asada in batches for 2-3 minutes per side. Once your steak reaches 125 f remove to a plate and let rest for 5 minutes. Slice your steak into cubes. To assemble on a flour tortilla add guac, steak, french fries, pico and sour cream. Roll your burrito, cut in half and Enjoy!!
