These carne asada super burritos are seriously loaded with all the good stuff. Seasoned carne asada, rice, beans, sour cream, guacamole, and salsa all get wrapped up with my “lazy” chile relleno, a roasted pasilla pepper topped with Monterey Jack and broiled until melty. You get that smoky, cheesy chile relleno flavor without having to make a traditional battered and fried relleno, and it takes an already good carne asada burrito completely over the top.
Carne Asada Super Burritos with "Lazy Rellenos"
- Serving size
- Makes about 4 large burritos
Ingredients
for the carne asada
for the “lazy” chile rellenos
for the burritos
Method
- 1
Make the chile rellenos.
- 2
Cut the pasilla peppers in half lengthwise and remove the seeds. Place them cut-side down on a baking sheet and broil until the skins are blistered and charred in spots. Immediately transfer the hot peppers to a plastic or paper bag, close it, and let them steam for about 10 minutes. Once cool enough to handle, peel away the loosened skin. Place the peppers back on the baking sheet, cut-side up. Fill each half with Monterey Jack cheese and return them to the broiler just until the cheese is completely melted and bubbly.
- 3
Cook the carne asada.
- 4
Add the carne taco meat to a hot skillet with the diced white onion. Season with chicken bouillon, cumin, chili powder, and salt. Cook over medium-high heat, breaking the meat apart as needed, until browned and cooked through and the onion is tender. Taste and adjust the seasoning if needed.
- 5
Build the burritos.
- 6
Warm the flour tortillas so they're soft and easy to roll. Layer each with rice, beans, carne asada, sour cream, guacamole, salsa, and one of the cheesy roasted pasilla pepper halves. Fold in the sides, roll everything up tightly, and place seam-side down in a hot skillet. Toast until golden and crisp, then flip and toast the other side.
- 7
Slice in half and serve immediately.
Keep cooking
