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Burrito de La Calle

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

Ingredients

  • MARINADE
  • 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
  • SALSA
  • 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
  • ASSEMBLY
  • 4 large (13 in.) flour tortillas, warmed
  • 3 cups drained and warmed canned pinto beans

Nutrition 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

How to Make It

  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.

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

  6. Note: Nutritional analysis is per serving.