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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
