Carne Asada Breakfast Burritos
Cook time
Total time
Serves: 3
  • 1 pound steak (the type of cut is up to you, whatever you have handy)
  • juice of 1 lime
  • ¼ cup olive oil
  • ¼ cup cilantro, minced
  • 6 cloves of garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon chilie powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon ground coriander seed
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
Pico de Gallo
  • 2 tomatoes, diced
  • 1 onion, diced
  • ¼ to ½ cup cilantro, minced (depending on how much you like it)
  • juice of ½ a lime
  • salt and pepper, to taste
  • 2 teaspoons olive oil
  • 2 large potatoes, diced
  • 9 eggs (3 eggs per burrito)
  • 6 teaspoons crème fraiche or sour cream
  • 3-4 large flour tortillas (10 or 12 inch ones; they make rolling the burrito much easier)
  • ½ cup queso fresco, crumbled
  • hot sauce (optional)
  1. Combine the marinade ingredients in a sealable bowl or ziploc bag. Add the steak and make sure that it is submerged in the marinade. Marinate for a 2 hours or as long as overnight.
  2. Make the pico de gallo. Dice your tomato and onion evenly, then mince your cilantro. Add more or less cilantro depending on your taste. Place all of your ingredients in a small bowl and squeeze half a lime over everything. Add a pinch of salt and pepper and mix everything together. Give it a taste and adjust the seasonings as needed (I like a lot of pepper in my pico). Allow to sit in the fridge for at least an hour so the flavors all meld together.
  3. Remove the steak from the marinade. Heat a large pan over medium-high heat and add two teaspoons of olive oil. When the olive oil is hot, add the steaks and cook for 3-5 minutes or so on both sides, until just browned. It's okay if they are a bit underdone, as they will be added back to the pan later. Remove from the pan to a cutting board. Cut the steak into even, bite-sized pieces and set aside.
  4. Wipe the pan and add another teaspoon or two of olive oil over medium-high heat. Add in the potatoes and cook until golden and crispy.
  5. Add the diced steak back to the pan over medium heat. Cook for a few minutes until browned on all sides. Whisk 3 eggs in a small bowl. Turn the heat down to medium-low, and pour the eggs into the pan with the steak. Using a spatula, scramble the eggs and continue to move them around the pan to ensure even cooking.
  6. Add two teaspoons of crème fraiche or sour cream to the eggs and incorporate it well with your spatula. Continue moving the eggs around until they are firm but still bright yellow, about 3 minutes or so. While they cook, begin to heat your tortilla in another large pan or in the oven.
  7. Place your tortilla on a flat surface and add the egg and carne asada mixture over the top of one half of the tortilla (don't spread it out evenly or it will be hard to roll). Top with the crumbled queso fresco, pico de gallo, sauteed potatoes, and hot sauce, if you like.
  8. Fold both sides of the tortilla into the ingredients (see photo above). Then, firmly grasp the top of the burrito and slowly roll it over the filling. Continue to roll until the burrito is sealed (don't be afraid to use a firm grip). Wipe out the pan you were using or use the pan that you heated the tortilla in and, flap side down, gently place the burrito over medium-high heat, just to seal it well. Makes 3 large burritos.
Recipe by The Crepes of Wrath at