Loaded Carne Asada Burrito

Ingredients:
For the Carne Asada:

1/2cup (120ml) fresh orange juice (from about 3 navel oranges)

1/2loosely packed cup (1.4 ounces; 40g) finely chopped cilantro leaves and tender stems

4medium garlic cloves, minced

2tablespoons (30ml) fresh lime juice (from 1 lime)

1tablespoon (15ml) extra-virgin olive oil

2teaspoons whole cumin seeds, toasted and ground (see note)

2teaspoons dried oregano, preferably Mexican

1 1/2teaspoons chipotle powder (see note)

2teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

1 1/2pounds (680g) skirt steak, trimmed and cut with the grain into roughly 5-inch lengths

For the Beans:

3tablespoons (45ml) extra-virgin olive oil

1medium (6-ounce; 180g) yellow onion, diced

3medium cloves garlic, minced

2teaspoons whole cumin seeds, toasted and ground (see note)

2dried bay leaves

2cups (14 ounces; 400g) dry pinto beans

6cups homemade chicken stock or store-bought, low-sodium broth

Kosher salt

For the Rice:

2tablespoons (30ml) neutral oil, such as sunflower, canola, or vegetable

1 1/4cups (8.8 ounces; 250g) long grain rice, rinsed and drained

1medium (6-ounce; 180g) yellow onion, finely diced

3medium cloves garlic, minced

2tablespoons tomato paste

2 1/4cups (530ml) homemade chicken stock or store-bought, low-sodium broth

1teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

To Cook Carne Asada and Assemble Burritos:

Neutral oil, such as canola, vegetable, or sunflower, for greasing the skillet

Six12- to 13-inch flour tortillas

1pound (455g) shredded Monterey Jack cheese

1recipe guacamole

1recipe pico de gallo, drained of excess liquid

Sour cream, as needed

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