# Fried Carne Asada Burritos

Fried Carne Asada Burritos takes 40 min (20 min prep, 20 min cooking) and serves 4.

Recipe by Miguels cookingwithfire · original: https://www.facebook.com/share/r/1QH4h2ycz5/  
Cuisine: Mexican · Dish: Tacos, wraps & burritos  
On Meez: https://meezenplace.app/recipes/fried-carne-asada-burritos-recipe (with step-by-step Cook Mode)

Crispy pan-fried burritos stuffed with seasoned grilled carne asada, cheese, and classic fillings.

## Ingredients (serves 4)

- 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

## Steps

1. Season the carne asada with salt and pepper
2. Grill or sear the carne asada until cooked through and slightly charred
3. Let the steak rest for a few minutes
4. Chop or slice the steak into small pieces
5. Warm the tortillas slightly to make them easier to fold
6. Lay each tortilla flat and add a portion of rice, beans, chopped carne asada, cheese, onion, and cilantro
7. Fold the tortilla tightly into a burrito, tucking in the sides
8. Heat vegetable oil in a skillet over medium-high heat
9. Fry the burritos seam-side down until golden and crispy on all sides, turning as needed
10. Remove and let drain on a paper towel for a moment
11. Serve hot with lime wedges and your favorite salsa

## 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.

### Making it ahead

Grill and chop the steak up to 2 days ahead and refrigerate. Cook the rice (cooled quickly) and beans up to a day ahead and keep them chilled.