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Burrito de La Calle

Total Time
2 hrs

Our quicker adaptation of the recipe from La Calle Asadero in Oakland.

Burrito de La Calle

Photo: Thomas J. Story, Andrea M. Gómez; Styling: Dan Becker
 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
Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 751Calories from Fat 23
% Daily Value *
Total Fat 20g31%

Saturated Fat 5.6g28%
Cholesterol 41mg14%
Sodium 1820mg76%
Total Carbohydrate 101g34%

Dietary Fiber 13g52%
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.