Burrito de la Calle

Burrito de la Calle

Photograph by Thomas J. Story
SERVES 4, plus 1 1/2 cups salsa for serving
TIME 2 hours


Ingredients

Marinade
1 tbsp. each vegetable oil, fresh lime juice, minced jalapeño chile, and minced garlic
1/2 tsp. each kosher salt and pepper
1 lb. skirt steak

Salsa
3 cups finely chopped tomatoes
1/2 cup minced red onion
3 tbsp. each chopped fresh cilantro and fresh lime juice
1 tbsp. minced serrano chile
1 1/2 tsp. kosher salt
1/2 tsp. pepper

Assembly
4 large (13 in.) flour tortillas, warmed
3 cups canned pinto beans, warmed

Directions
1. Make marinade: Mix oil, lime juice, jalapeño, garlic, salt, and pepper in a small bowl. Pour over meat in a shallow dish. Chill at least 1 hour.

2. Make salsa: Combine tomatoes, onion, cilantro, lime juice, serrano, salt, and pepper in a bowl. Let sit at room temperature, stirring occasionally.

3. Heat grill to high (450° to 550°). Lay meat on cooking grate and grill, turning as needed to brown on both sides, until barely pink in the center (cut to test), 8 to 10 minutes total. Let rest on a cutting board, covered with foil, 15 minutes. Cut into bite-size pieces.

4. Assemble: Lay 1 tortilla flat. In the center, spread 3/4 cup beans, 1/2 cup salsa, and 1/2 cup meat. Roll up. Repeat with remaining ingredients.

Serve with 2007 Haraszthy "Solus Sto" Zinfandel, Amador County