Burrito de La Calle

Burrito de La CalleRecipe
Photo: Thomas J. Story, Andrea M. Gómez; Styling: Dan Becker
Our quicker adaptation of the recipe from La Calle Asadero in Oakland.
Serves 4, plus 1 1/2 cups salsa for serving


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1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon minced jalapeño
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound flap meat* or skirt steak
3 cups finely chopped tomatoes
1/2 cup minced red onion
3 tablespoons chopped cilantro
3 tablespoons fresh lime juice
1 tablespoon minced serrano chiles
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 large (13 in.) flour tortillas, warmed
3 cups drained and warmed canned pinto beans


Total: 2 Hours

1. Make marinade: Mix all ingredients together and pour over meat in a shallow dish. Chill at least 1 hour and up to 3 hours ahead.

2. Make salsa: Combine all ingredients in a medium bowl. Let sit, stirring occasionally while you cook meat.

3. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Cook meat 8 to 10 minutes. Let rest on a cutting board, covered with foil, for 15 minutes. Chop meat into 1/2-in. pieces.

4. Assemble burritos: Lay 1 tortilla on a work surface. In the center, arrange 3/4 cup beans, 1/2 cup salsa, and 1/2 cup meat. Roll burrito up, folding sides in over filling. Repeat with remaining ingredients. Serve burritos with remaining salsa.

*Buy flap meat (also called flap steak or bavette), a thin, flat piece of beef from the flank area, at Latino markets.

Note: Nutritional analysis is per serving.

Created date

April 2010

Nutritional Information

Calories 751
Caloriesfromfat 23 %
Protein 40 g
Fat 20 g
Satfat 5.6 g
Carbohydrate 101 g
Fiber 13 g
Sodium 1820 mg
Cholesterol 41 mg