Carne Asada Burrito

Method

1. Pat the steak dry with kitchen paper and rub both sides with the grated garlic, half the lime juice, half the salt and the pepper. Leave at room temperature for 20 min to season. Don't marinate for more than 2 hours: the lime acid turns the meat mushy.

   Add in this stepSirloin or skirt steak, 1 to 1.5 cm thick 300 gGarlic cloves 1Limes ½Salt ½ tspBlack pepper ¼ tsp

2. Make the pico de gallo: seed the tomato and cut it into 1 cm dice, finely chop half the onion, seed and finely chop the jalapeño, and chop the cilantro. Mix them in a bowl with the remaining lime juice and a little salt, and set aside.

   Add in this stepRipe tomato 120 gWhite onion 40 gJalapeño ½Fresh cilantro 8 gLimes ½Salt ¼ tsp

3. Heat half the oil in a 20 cm pan on medium heat, add the rest of the onion, finely chopped, and cook for 3 min until soft and translucent. Add the beans with their liquid, mash them with a potato masher or fork, then cook, stirring, for 6 min until thick enough to spread without running off a spoon. Season with salt; if it gets too stiff, stir in water a spoonful at a time.

   Add in this stepNeutral oil 1 tbspWhite onion 40 gCooked pinto beans (canned is fine) with a little of their liquid 240 gSalt ¼ tsp

   medium heat

4. Heat a cast-iron or heavy 24 cm pan on high heat until it just starts to smoke, then add the rest of the oil. Lay in the steak and sear for 2 min 30 sec per side without moving it, until deeply browned. If the pan is crowded, cook in batches so the meat sears instead of stewing. Rest it on a board for 5 minutes, then slice against the grain and chop into 1 cm pieces.

   Add in this stepNeutral oil 1 tbsp

   high heat

5. Heat a dry pan on medium heat and warm the tortillas one at a time for 30 sec per side, until soft and pliable. Wrap them in a clean tea towel to keep warm. Cold tortillas tear when you roll them.

   Add in this stepLarge flour tortillas (25 to 30 cm) 2

   medium heat

6. Lay a tortilla flat and spread a line of beans across the lower third, then add the meat, the cheese and some pico de gallo, lightly drained. Don't overfill. Fold in the sides, then lift the bottom edge over the filling and roll up tightly, tucking as you go.

   Add in this stepChihuahua cheese or Monterey Jack 60 g

7. Place the burritos seam-side down in the pan and cook on medium heat for 1 min 30 sec per side, until golden-spotted and the seam has sealed. Cut in half on the diagonal and serve at once.

   medium heat