Name: Fried Carne Asada Burritos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb carne asada (skirt or flank steak); 1 cup shredded cheese (Mexican blend or cheddar); 1 cup cooked rice; 1 cup refried or black beans; ½ cup diced onion; ½ cup chopped cilantro; Salt to taste; 2 tablespoons vegetable oil, for frying; 4 large flour tortillas; 2 limes, cut into wedges; Pepper to taste

👨‍🍳 Instructions

✨ Meez Magic · 9 steps → 11 actions

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Immersive step-by-step Cook Mode with timers.

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Season the carne asada with salt and pepper

Grill or sear the carne asada until cooked through and slightly charred

Let the steak rest for a few minutes

Chop or slice the steak into small pieces

Warm the tortillas slightly to make them easier to fold

Lay each tortilla flat and add a portion of rice, beans, chopped carne asada, cheese, onion, and cilantro

Fold the tortilla tightly into a burrito, tucking in the sides

Heat vegetable oil in a skillet over medium-high heat

Fry the burritos seam-side down until golden and crispy on all sides, turning as needed

Remove and let drain on a paper towel for a moment

Serve hot with lime wedges and your favorite salsa

🎉

You're all done!

Enjoy your fried carne asada burritos — and don't forget to share.

From Cook Mode

Tips as you cook

Gather IngredientsMise en place makes cooking easier
Season SteakSeason generously for best flavor
Sear the SteakHigh heat gives a great char
Rest the SteakResting locks in the juices
Chop the SteakSlice against the grain
Warm TortillasWarm tortillas resist tearing
Gather for AssemblyLay out fillings assembly-line style
Watch out · Fill TortillasDon't overfill or folding gets tricky

Swaps, storing and making ahead

Good to know

Swaps

No skirt or flank steak? Sirloin or flap steak grills up similarly for the carne asada.
No refried beans? Use black beans mashed slightly or left whole instead.
No Mexican blend cheese? Cheddar, Monterey Jack, or a mix works just as well.

Storing it

Because they hold rice, cool burritos quickly and refrigerate in an airtight container for 1–2 days. Reheat in a skillet or oven until steaming hot to keep them crisp.