Cinco de Mayo Chipotle Steak Burritos

Name: Cinco de Mayo Chipotle Steak Burritos
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb (900 g) flank steak; 3 whole (45 g) chipotle peppers in adobo sauce; 2 tbsp (30 ml) adobo sauce from the chipotle can; ⅓ cup (80 ml) fresh lime juice; 4 cloves (20 g) garlic, minced; 3 tbsp (45 ml) olive oil; 1½ tsp (3 g) ground cumin; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 6 whole (480 g) large flour tortillas (10-inch); 2 cup (320 g) cilantro-lime rice, warm, cooked and still warm; 1½ cup (360 ml) black beans, drained and warmed, canned, rinsed; 1½ cup (240 g) roasted red and poblano peppers, sliced into strips; ¾ cup (120 g) queso fresco, crumbled; ½ cup (20 g) fresh cilantro leaves; ¾ cup (180 ml) sour cream; 2 tbsp (30 ml) fresh lime juice; 1 clove (5 g) garlic, minced; ¼ tsp (1½ g) kosher salt

From the MyKitchenBank Kitchen

Grilled flank steak marinated in smoky chipotle and lime, wrapped in warm flour tortillas with roasted peppers, black beans, cilantro rice, queso fresco, and a bright lime crema. Perfect for a festive party spread with all the fixings on the side.

Prep: 25 min
Cook: 35 min
Wait: 1 hr 30 min
Total: 2 hr 30 min
Makes: 6 large burritos

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Ingredients

6 servings

For the steak
2 lb (900 g) flank steak
3 whole (45 g) chipotle peppers in adobo sauce
2 tbsp (30 ml) adobo sauce from the chipotle can
⅓ cup (80 ml) fresh lime juice
4 cloves (20 g) garlic, minced
3 tbsp (45 ml) olive oil
1½ tsp (3 g) ground cumin
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
For assembly
6 whole (480 g) large flour tortillas (10-inch)
2 cup (320 g) cilantro-lime rice, warm, cooked and still warm
1½ cup (360 ml) black beans, drained and warmed, canned, rinsed
1½ cup (240 g) roasted red and poblano peppers, sliced into strips
¾ cup (120 g) queso fresco, crumbled
½ cup (20 g) fresh cilantro leaves
For the lime crema
¾ cup (180 ml) sour cream
2 tbsp (30 ml) fresh lime juice
1 clove (5 g) garlic, minced
¼ tsp (1.5 g) kosher salt

Equipment (7)

Large resealable bag or shallow dish for marinating
Grill or grill pan
Instant-read meat thermometer
Large skillet
Cutting board
Microplane or box grater
Large plate or baking sheet to wrap warm tortillas

Steps

Before you start

Marinate steak for at least 1.5 hours (or up to 8 hours)
Preheat grill to medium-high 15 minutes before cooking
Have all toppings prepped and warm tortillas ready before grilling the steak

1
Make the chipotle marinade
- In a food processor or blender, combine the 3 chipotle peppers, 2 tbsp adobo sauce, 1/3 cup lime juice, 4 minced garlic cloves, 3 tbsp olive oil, 1.5 tsp cumin, 1 tsp kosher salt, and 1/2 tsp black pepper.
- Blend until a smooth paste forms, about 1 minute.
- This marinade should be vibrant red-orange and fragrant.
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Ready when: Marinade is smooth and uniform with no visible pepper chunks
Tip: Don't skip the adobo sauce—it adds crucial smoky depth that lime alone can't provide
2
Marinate the steak
- Pat the 2 lb flank steak dry with paper towels.
- Place it in a large resealable bag or shallow dish.
- Pour the entire marinade over it, making sure to coat all surfaces.
- Massage it in gently.
- Seal the bag or cover the dish.
- Refrigerate for at least 1.5 hours, up to 8 hours.
- The longer it sits, the deeper the flavor.
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Ready when: Steak is well coated and has sat for at least 1.5 hours
Tip: Remove the steak from the fridge 15 minutes before grilling so it cooks evenly
3
Prepare the lime crema
- In a small bowl, whisk together 3/4 cup sour cream, 2 tbsp lime juice, 1 minced garlic clove, and 1/4 tsp kosher salt until smooth.
- Taste and adjust seasoning if needed.
- Set aside at room temperature.
- This crema adds brightness and a cool contrast to the smoky steak.
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Ready when: Crema is completely smooth and well combined
Tip: Prepare this while the steak marinates so everything is ready when you grill
4
Preheat the grillOven 400°F / 205°C
- About 15 minutes before you're ready to cook, heat your grill to medium-high (about 400°F / 200°C).
- If using a grill pan indoors, heat it over medium-high heat on the stovetop until a drop of water sizzles immediately on contact.
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Ready when: Grill grates are very hot and you can hold your hand above them for only 2–3 seconds
Tip: Clean the grill grates with a brush before cooking to prevent sticking
5
Grill the steak
- Remove the steak from the marinade, letting excess drip off (don't wipe it clean—you want that flavor).
- Place it on the hot grill.
- Sear for 4–5 minutes on the first side without moving it, until a dark crust forms.
- Flip once and sear for another 3–4 minutes on the second side.
- For medium-rare (the ideal doneness for flank), the internal temperature should reach 130–135°F (54–57°C) at the thickest part.
- The steak will continue cooking slightly as it rests.
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Ready when: Dark crust on both sides, internal temperature 130–135°F (54–57°C) for medium-rare
Tip: Resist the urge to flip early or move the steak around—let it develop a good crust for flavor
6
Rest the steak
- Transfer the grilled steak to a cutting board and tent it loosely with foil.
- Let it rest for 5–8 minutes.
- This allows the juices to redistribute, keeping the meat tender and moist when you slice it.
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Ready when: Steak is still warm and some juices have collected on the cutting board
Tip: Don't skip this step or the juices will run out onto your cutting board instead of staying in the meat
7
Slice and warm the tortillas
- While the steak rests, warm your 6 flour tortillas.
- Wrap them in a damp towel and microwave for 1–2 minutes, or wrap them in foil and warm them on the edge of the grill for 2–3 minutes.
- They should be pliable and steaming.
- Slice the rested steak against the grain (perpendicular to the long muscle fibers) into thin strips about 1/4 inch thick.
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Ready when: Tortillas are soft, warm, and steam rises from them; steak slices are thin and no longer steaming
Tip: Cutting against the grain shortens the muscle fibers, making each bite more tender
8
Assemble the burritos
- Lay a warm tortilla flat on a clean surface.
- In the center, layer (bottom to top): about 1/3 cup warm cilantro-lime rice, about 1/4 cup warm black beans, 3–4 slices of chipotle steak, about 1/4 cup roasted pepper strips, about 2 tbsp crumbled queso fresco, and a small handful of fresh cilantro leaves.
- Leave about 2 inches of space on all sides.
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Ready when: All six burritos are filled and ready to wrap
Tip: Don't overfill or the burrito will tear or split open when you fold it
9
Fold and wrap the burritos
- Starting with the side closest to you, fold the tortilla edge up and over the filling.
- Roll it away from you, tucking the filling in as you go and keeping it snug but not so tight that the tortilla tears.
- When you reach the middle, fold in both sides, then continue rolling until the seam is on the bottom.
- The burrito should be secure and closed.
- Repeat with the remaining 5 tortillas.
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Ready when: All six burritos are tightly rolled with seams on the bottom and no filling peeking out
Tip: If a tortilla tears, grab another one—wet tortillas tear more easily, so make sure yours are warm but not wet
10
Serve and finish
- Arrange the finished burritos seam-side down on a platter or individual plates.
- Drizzle the lime crema over the top or serve it on the side.
- Offer extra lime wedges, jalapeños, pickled onions, salsa, and guacamole on the side so guests can customize.
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Ready when: Burritos are plated and ready to eat
Tip: Set seam-side down so the burrito doesn't unfold as guests eat it

Good to know

Tips

Flank steak is a lean, flavorful cut that benefits from marinating and must be sliced thin and against the grain or it will be chewy.
For a party, you can grill the steak ahead, keep it warm in a low oven (200°F / 93°C), and assemble burritos to order so they're hot when served.
If you don't have a grill, a cast-iron skillet or grill pan on the stovetop works just as well—get it very hot and sear the steak 4–5 minutes per side.
Set up a burrito assembly line with all components prepped, warm, and within reach—this is a hands-on recipe where rhythm makes it easier.

Make ahead

The marinade can be made up to 1 day ahead and stored in an airtight container in the fridge. The steak can be marinated up to 8 hours ahead. The lime crema can be made 1 day ahead, covered, and refrigerated. Warm the cilantro-lime rice and black beans just before assembly, and warm the peppers if they're not already warm.

Storage & reheating

Assembled burritos are best eaten immediately while the steak is warm and the tortillas are still soft. Leftover cooked steak keeps, refrigerated in an airtight container, for up to 3 days. Reheat gently in a skillet over medium heat. Leftover burritos (if any) can be wrapped in foil and reheated in a 350°F (175°C) oven for 10–12 minutes until warm. Do not freeze after assembly as the texture of the tortilla will suffer.

Substitutions

flank steak → skirt steak or carne asada-cut beef. Both have similar grain structure and cook quickly. Skirt steak is slightly fattier and may cook a bit faster (2–3 minutes per side), so check temperature frequently.
chipotle peppers in adobo sauce → canned chipotle powder mixed with a touch of water to form a paste, or fresh smoked jalapeños. Adjust quantity to taste—chipotle powder is very concentrated. Start with 1 tsp powder mixed with 1 tbsp water.
cilantro-lime rice, warm → Spanish rice or cilantro-lime cauliflower rice. Any warm, seasoned grain works here. Keep flavors bright to match the chipotle steak.
queso fresco → cotija cheese, feta, or crumbled goat cheese. Choose a crumbly, tangy cheese. Avoid melting cheeses like cheddar, which will clump when heated.