Carne asada burrito
Ingredients
:
For the Mojo Marinade:
1
tablespoon salt
1
tablespoon ground cumin
1
tablespoon chilli powder
1
small onion finely chopped (about 110g)
4
cloves garlic rough chopped
Juice from 2 oranges
Zest
from 1 orange
Juice from 2 limes
1
tablespoon canola oil plus more for grilling
900
grams skirt steak (1 large steak cut in half)
For the sandwich build:
Six
25-cm flour tortillas heated
Coriander Pesto recipe follow
4
small or 2 large ripe tomatoes seeded and inner flesh removed julienned
Charred Salsa for dipping recipe follows
For the Coriander Pesto:
150 grams toasted pumpkin seeds
240
grams fresh coriander leaves and tender stems
60
grams fresh parsley leaves
Juice from 2 limes
120
millilitres extra-virgin olive oil
2
jalapenos seeds and ribs removed chopped
Salt
and freshly ground black pepper
For
the Charred Salsa:
240
grams large tomatillos (about 3) husks removed and cleaned
3
cloves garlic skin intact
2
plum tomatoes
1
small yellow onion skin and root intact quartered
1
dried ancho chilli
1
poblano chilli
25
grams fresh coriander leaves
1
teaspoon agave nectar
Juice of 1 lime
Salt
and freshly ground black pepper
Method
Sandwich Build:
For the
marinade: Mix the oil lime juice orange zest and juice garlic onions chili
powder cumin and salt in a bowl until combined. Adjust seasoning if necessary.
Transfer the marinade into a large freezer bag. Add the steak and marinate in
the fridge for at least 4 hours or maximum overnight. Heat a grill or grill pan
to medium-high heat and lightly coat with canola oil. Pull the steak out of the
marinate and grill until charred and nice and crusty 5 to 7 minutes a side.
Remove and let rest for 10 minutes before slicing. Slice the meat thinly
against the grain.
For the sandwich build: Place the tortilla
flat and smear on even layer of Coriander Pesto. Sprinkle with tomatoes and
pile on the steak. Wrap it up tight and eat whole or slice in half on the bias
– just don't forget to dunk it in plenty of Charred Salsa.
CorianderPesto:
Place the pumpkin seeds into a dry skillet
and toast on medium heat until lightly golden and fragrant 5 to 6 minutes. Add
the coriander parsley olive oil lime juice and jalapenos into a food processor
and then pulse until smooth but still slightly chunky. Adjust seasoning as you
see fit.
Charred Salsa:
Heat a large grill pan to medium-high heat.
Add the tomatillos garlic tomatoes onion ancho and poblano chillies. Char on
all sides until blackened in parts removing the charred vegetables and chiles
to a cutting board once blackened. Depending on their size each vegetable will
char at a different rate.
Place the charred ancho chille into a small
bowl and pour enough hot water to cover it. Allow to sit until the chilli is softened
8 to 10 minutes. When softened remove the stem and seeds.
Remove the stem and seeds from the charred
poblano as well as the stem and skins from the charred garlic cloves and onion
quarters.
Put the soaked ancho and poblano chillies
tomatillos garlic tomatoes onion coriander agave and lime juice into the bowl
of a food processor and blend until mostly smooth. Season with salt and pepper
to your heart's content.
