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A big meaty burrito always rescues dinner. These are stuffed with tender beef, melted cheese, and buttery avocado. Roll them through a hot pan to get that golden crust.
Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: wheat, milk.
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What You Get
Carne asada beef (see note below)
Cooked brown rice
Shredded Jack cheese
Pico de gallo
What You'll Need
Hot sauce (optional)
Drain the carne asada, place it in a bowl, drizzle with 2 tablespoons vegetable oil, season with ½ teaspoon salt, and turn to coat. In a large cast-iron skillet or frying pan over medium-high heat, warm 1 tablespoon olive oil. When the oil shimmers, working in batches if necessary, add the carne asada to the pan and cook until browned or a little charred on one side, 2 to 3 minutes. Flip and repeat on the other side, 1 to 2 minutes longer.
Transfer the meat to a cutting board and let rest, 3 minutes. Dice into pieces about ¼-inch thick. (For crispier meat, you can return the pan to the heat, add a drizzle of vegetable oil and the diced beef, and sauté until dark at the edges, 3 minutes.)
Meanwhile, rinse and drain the beans. In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes. Season to taste with salt. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado.
To build the burritos, place the tortillas on plates, and fill with the carne asada, beans, rice, cheese, avocado, and pico de gallo. Dab with hot sauce, if you want a kick. Tuck in the ends and roll it up snugly.
Wipe out the frying pan and return it to medium heat. Add the burritos and toast until golden and crispy, 1 minute per side. Transfer the burritos to plates and serve warm.