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If you’ve ever craved a massive, flavor-packed burrito like the ones from your favorite food truck, this Carne Asada Burrito recipe is for you. Tender, juicy carne asada, perfectly seasoned rice, and fresh toppings come together to create a restaurant-quality meal right at home. It’s big, bold, and guaranteed to satisfy every burrito craving!
Food Truck Flavor, Right at Home
There’s just something about a big, warm burrito stuffed with juicy carne asada, rice, and all the fixings that hits the spot every time. Back when I lived in Spokane, there was a little food truck called Jalapeño Jeaven that made burritos so good, we found ourselves there almost every week. This recipe takes me right back—it’s every bit as delicious, and the best part is, you can make it in your own kitchen anytime the craving strikes.
These burritos are perfect as a handheld meal, but they also go great with a side of Elote (street corn) on the cob or chips and queso.
❤️ Erica
Ingredients You’ll Need
- Carne Asada: Tender, flavorful beef seasoned to perfection.
- Carne Asada Seasoning: Adds smoky, bold Mexican flavors. You can also marinate your meat using the marinade recipe in the Grilled Carne Asada recipe.
- Tortillas: Burrito-sized for the perfect wrap. I found giant tortillas at a restaurant supply grocery store in my area but I have also just bought big flour tortillas straight from Chipotle or Costa Vida.
- Beans: Black beans for protein and texture. Our Mexican black beans recipe works perfectly for this burrito.
- Rice: Use Cilantro lime rice or Mexican rice for the best flavor. I prefer the limey flavor of the cilantro lime rice, but I also love the savory elements of the Mexican rice, you can’t go wrong here. It just depends on your mood.
- Cheese: A shredded Mexican blend for melty goodness, you can also use shredded Monterey Jack, cheddar, or any other shredded cheese. For a more authentic flavor try it with cotija cheese or queso fresco!
- Toppings: Homemade pico de gallo, the best guacamole ever, sour cream, and cilantro.
- Fresh Lime Wedges: Adds a bright, zesty finish.
Additional Toppings and Variations
Fajita Style – Sauté up some sliced onions and peppers for a fajita-style carne asada burrito. Throw in some jalapenos to the mix for a spicy addition.
Mexican Street Corn Style – Add some grilled or sautéed corn with some sautéed diced onion, cotija cheese, extra cilantro, and a little tajin seasoning for a fun “elote” twist.
Add some queso – Try our Torchy’s Queso Dip Copycat Recipe. If you are a queso lover like I am, add a couple healthy scoops over the toppings for a cheesy addition that you won’t regret.
Shredded cabbage – I LOVE shredded cabbage in my carne asada burritos. Just a sprinkling gives such a nice crunch. I do not like lettuce at all because it wilts too fast and just doesn’t taste right.
Make it breakfast style – Swap out the rice and beans for some fresh scrambled eggs and cooked diced hash-brown style potatoes and you’ve got yourself the best breakfast burrito you will ever eat. Trust me.
Sauce it up – Feel free to add your favorite hot sauces or any other sauces of your choosing. I love adding a drizzle of our cilantro lime vinaigrette or our cilantro ranch dressing over the top. No, it’s not authentic, but it is seriously so good. Adding the cilantro ranch is my husband’s #1 favorite.
How to Make Carne Asada Burritos
- Cook the Carne Asada
Dice the carne asada into bite-size pieces. Toss with carne asada seasoning and let rest for 10 minutes. Heat oil in a large skillet and cook the meat on high for 1–2 minutes, until fully cooked. Set aside.
- Warm the Tortillas
Heat tortillas on a griddle until soft, or wrap in a damp paper towel and microwave for about 20 seconds.
- Add the Base Fillings
Spread about ½ cup each of rice, beans, and cheese in a line down the center of each tortilla, leaving about 2 inches on the sides.
- Add Carne Asada & Toppings
Spoon the cooked carne asada over the rice and beans. Top with pico de gallo, guacamole, sour cream, and cilantro.
- Roll the Burritos
Fold the bottom edge up over the filling, then fold in both sides tightly. Roll forward into a secure wrap. Optional: Place seam-side down on a hot skillet for a few seconds to seal.
- Serve & Enjoy
Serve immediately with fresh lime wedges, or wrap in foil for easy handling on the go.
Wrapping the Burrito
When I wrap a burrito, I start by laying out a warm tortilla and piling my fillings in the center, leaving a little space around the edges. First, I fold up the bottom to cover the filling, then I tuck in both sides nice and snug. From there, I just roll it up tightly, making sure everything stays in place. If I want to really seal the deal, I’ll place it seam-side down on a hot skillet for a few seconds. That way, it stays wrapped up perfectly—no mess, just deliciousness in every bite!
What Cut of Meat is Best?
There are plenty of options when it comes to choosing meat for carne asada. You can often find pre-seasoned, pre-cut carne asada at the store, but I prefer to season and cut it myself for the best flavor and texture. Flank steak and skirt steak are the most traditional choices, however, you can also use sirloin steak, ribeye, New York strip, or even chuck steak—just be sure to slice it thinly for quick, even cooking. If using a thicker cut, like ribeye or New York strip, grilling it whole and then slicing it against the grain works best. No matter which cut you choose, a good marinade and high-heat cooking will give you that classic carne asada flavor!
Frequently Asked Questions
Yes! Flank steak or skirt steak works best, but thin-cut sirloin or ribeye also make great alternatives. The most important things are cutting the steak nice and thin, and seasoning/marinading it properly. This is where the flavor will come from.
Make sure to not overfill your burrito, tuck in the sides tightly, and roll it firmly. Sealing it in a hot pan for a few seconds will also help keep it together.
Yes! Grilling adds a delicious smoky flavor. Cook the whole steak over high heat for 3-4 minutes per side, then let it rest before dicing.
Yes! Store-bought marinated carne asada will work just fine if you’re short on time. But if you make it yourself with homemade seasoning, you’ll get fresher flavor and can adjust the spice level to your liking.
Large flour tortillas (10–12 inch) are the best choice because they’re soft, pliable, and big enough to hold all the fillings without tearing. Warm them slightly before rolling for the best results.
Yes! Wrap each burrito tightly in foil or plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 3 months. When ready to eat, thaw overnight in the fridge or bake straight from frozen at 350°F until hot.
Storing and Reheating Burritos
You can either keep the ingredients separate and assemble your fresh burrito when you are ready to eat, or you can have a burrito already prepared. The tortilla might get a little wet from all the juices in the burrito, but if you add the burrito to a skillet to warm it up, it will crisp it up.
To heat, wrap in foil and bake at 350°F for 15 minutes or heat in a skillet for a crispy finish.
More Carne Asada Recipes
More Burrito and Wrap Recipes
- The Best Breakfast Burrito
- Cafe Rio Sweet Pork Burrito Copycat
- Crisp Bean Burritos
- Sweet Pork Baked Burrito
- Chicken Chimichanga
- Chicken Caesar Wrap
- Ham and Pineapple Wraps
- Italian Sandwich Wraps
These Carne Asada Burritos are the ultimate mix of bold flavors and hearty fillings. Whether you keep it classic or load them up with your favorite toppings, they’re guaranteed to be a hit. If you try this recipe, don’t forget to leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating—I’d love to hear how your burritos turned out! 🌯
Carne Asada Burrito
Ingredients
- 1 1/2 pounds carne asada, (or thin sliced steak)
- 2 tablespoons carne asada seasoning , (see options above)
- 2 tablespoons cooking oil
- 4 burrito-size tortillas
- 2 (15 ounce) cans black beans, (drained, rinsed, and heated)
- 2 cups cooked cilantro lime rice, (or Mexican rice, see notes above)
- 2 cups shredded Mexican blend cheese, (or to taste)
- pico de gallo, (to taste)
- guacamole, (to taste)
- sour cream, (optional)
- cilantro , (for garnish)
- fresh lime wedges, (for garnish)
Instructions
- Use a sharp knife to cut carne asada into small bite-size dices. Season with carne asada seasoning toss together with seasoning until meat is covered in seasoning. Allow the meat to rest for about 10 minutes to come to room temperature and absorb the seasoning. Heat oil in a large skillet. When oil is hot, add diced meat and cook on high for 1-2 minutes or until meat is completely cooked through. Because the carne asada is already thin and diced up, it doesn't take very long to cook through. Remove from heat and set aside.
- Warm tortillas over a flat-top griddle or wrap in a damp paper towel and microwave for 20 seconds or until soft and pliable.
- Add about ½ cup each of rice, beans, and cheese to each burrito, making a line down the center leaving about 2" of space on the sides. Top with pico de gallo, guacamole, sour cream, and cilantro.
- To wrap the burrito, fold the bottom edge up over the filling, then fold in both sides tightly to enclose the ingredients. Keeping the sides tucked in, roll the burrito forward, pressing gently but firmly to create a secure, even wrap. For extra hold, place the seam-side down on a warm skillet for a few seconds to seal it.
- Enjoy immediately or wrap in foil for easy handling. Serve with fresh lime wedges for garnish.
Equipment
- 1 Skillet
Notes
- Marinate the steak – doing this ahead of time gives a deeper flavor.
- Warm Tortillas Before Assembling – Cold tortillas are more likely to crack or tear. Warming them makes them pliable and easier to roll.
- Don’t Overcook the Meat – Carne asada should be cooked quickly over high heat to keep it juicy. Overcooking can make it tough and dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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8 servings but only 4 tortillas? This does not fill me with confidence.
The tortilla shells I got were the giant ones, like actual burrito tortillas from a restaurant supply store. A serving is half a burrito because they are so large. You can use 8 smaller ones if you would like if you would like to have one serving equal one burrito.