Carne Asada Burritos

Start by de-husking and rinsing the tomatillos. I usually cut out the stems as well. Roast the tomatillos in the oven at 400F for 15 minutes or until they turn army green in color.

As the tomatillos roast you can add the other ingredients to the blender: 4 peeled garlic cloves and 3-4 chipotles in adobo. I usually de-stem and de-seed the chipotles. For a milder version start with less chipotles.

When the tomatillos are done roasting you can add them to the blender and combine well. Take a taste for heat, adding more chipotle if you want more heat.

If making the Cilantro Lime Rice you can start it right after adding the tomatillos to the oven for the Salsa. Heat up a dollop of oil in a saucepan on medium-high heat. Saute 1 cup of rice in the saucepan until lightly browned. Add 2 cups of stock and 1/2 teaspoon salt to the rice. Bring to a boil and then reduce heat to a light simmer. Let simmer until the liquid is absorbed. Once cooked, turn off heat and cover, letting the rice sit in its own steam for a few minutes.

As the rice is cooking you can prepare the other ingredients. Rinse 1/2 bunch of cilantro and twist off the bottom stems. Add to a blender along with 2 tablespoons lime juice (usually the juice of 1 lime) and 1 peeled garlic clove. Add a couple tablespoons of water and blend the ingredients together. Add the lime-cilantro mixture to the cooked rice and mix thoroughly. Taste for salt, adding more if necessary.

If the skirt steak arrives in one long strip I will usually cut it into smaller, more manageable pieces. You can optionally pound the steak thinner if you want a more even cut. I usually cover it in parchment paper and pound it down with a cast iron skillet.

Give the steak a healthy sprinkling of salt on both sides.

Combine the chile powder mixture in a small bowl. Keep in mind that you can use any chile powder combo that sounds appealing to you. I used 2 teaspoons New Mexican chile powder, 2 teaspoons Chipotle powder, 1 teaspoon Ancho powder, 1/2 teaspoon salt, and some freshly cracked black pepper.

Rub some oil into both sides of the skirt steak, then coat each side of the steak with the chile powder mixture -- I usually use my fingers to rub it in.

Preheat a cast iron skillet if available. I used just over medium heat for this batch. Cook each steak for 2-3 minutes per side or until the inside temp registers 130-135F. Once cooked set aside, cover with foil, and let it rest for a few minutes.

Once the steak has rested, cut it against the grain into thin strips. You can optionally cut the strips into bite-sized pieces.

It's best to warm up the tortillas before adding ingredients as this will make them easier to roll. Give them 30-60 seconds in a dry skillet over medium heat.

Each tortilla gets layers of cheese, Cilantro Lime Rice, Tomatillo Chipotle Salsa, and Carne Asada. Roll tight and give each burrito 1-2 minutes per side in a dry skillet to crisp up (and melt the cheese!). I usually put the skillet just over medium heat. Serve immediately.