Good Lifestyle

Modernburrito is a swollen tortilla to the size of the biceps of Chuck Norris, stuffed at the bursting point with meat,cheeseand condiments. It's delicious things, but capable of packing up to 1,500 calories a pop. Our version of the Carne Asada Burrito, modestly reduced, focuses on the most important parts of Burrito: Guac, black beans and, especially juicy pieces of marinadebib.

Nutrition:420 calories, 20 g of grease (6 g saturated), 660 mg of sodium

Serves 4

You will need

1/2 cup of orange juice
2 c. Canola or vegetable oil
1 tablespoon puree chipotle pepper
1 cumin cumin
4 cloves of garlic
1 lb flank skirt or steak
Black salt and pepper
4 large whole wheat tortillas
1/2 cup cheese vine shredded
4 tablespoons guacamole (make your ownor use a high quality packed guacamole asSet of goracamole)
1 cup Pico de Gallo (do your own or buy pre-made)
1 bobbin (15 oz) Black beans or pinto, drained

How to do it

1. Combine juice, oil, chipotle puree, cumin and garlic in a mixer and puree.
2. Place the steak in a sealing plastic bag and covering the marinade.
3. Mariner in the refrigerator for at least 1 hour or until 8 hours.
4. Preheat a grid on high heat.
5. Remove the steak from the marinade, dry them with paper towels and season with black salt and pepper.
6. Grilling, turning from time to time for 8 minutes until the surface is well browned and the meat is firm but always yielding to the touch.
7. Remove and rest for at least 5 minutes before cutting into cut pieces.
8. Heat acast iron Wherenonstick stove low heat. Place a tortilla in the center and warm up on one side for 30 seconds.
9. Flip and cover with 2 tablespoons cheese.
10. Keep heating until softly grill.
11. Delete in a plate and top with 1 tablespoon of guacamole, 1/4 cup Pico de Gallo and a quarter of beans and steak.
12. Fold the opposite sides to the center, then roll the tortilla to create a tight and sealed burrito.
13. Repeat with the remaining tortillas.

Eat

The burritos are of each skin, but you can get the same harmony of flavors doingTacos instead of. Follow the same recipe of marinated steak, but give up the big tortilla and serve the meat with a stack of slightly grilled corn tortillas, as well as all the fasteners, of course. A pile of grilled scallings, a Taco trolley base on Mexico, made for a nice dish of accompaniment.

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