Carne Asada Burrito

Ingredients

• 1 teaspoon agave nectar 
• 1  ancho chile dried
• 1 tablespoon canola oil plus more for grilling
• 1 tablespoon chili powder 
• 6 10-inch flour tortillas 
• 4 cups cilantro leaves fresh
• 0.3 cup cilantro leaves fresh
• 1 cup parsley leaves fresh
• 3 cloves garlic 
• 4 cloves garlic chopped
• 1 tablespoon ground cumin 
• 2  jalapeños chopped
• 1  juice of lime 
• 2  juice of lime 
• 2  juice of orange 
• 1 tablespoon kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 0.5 cup olive oil extra-virgin
• 0.8 cup onion finely chopped
• 1  orange zest 
• 2  plum tomatoes 
• 1  poblano chile 
• 1 cup pumpkin seeds toasted
• 2 pounds skirt steak cut in half)
• 12 ounces tomatillos cleaned ( 3)
• 4 small tomatoes ripe julienned seeded
• 1 small onion yellow quartered

Equipment

• food processor
• bowl
• frying pan
• grill
• grill pan
• cutting board

Directions

1. Watch how to make this recipe.
2. Mix the oil,lime juice,orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary.
3. Transfer the marinade into a large freezer bag.
4. Add the steak and marinate in the fridge for at least 4 hours or maximum overnight.
5. Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinate and grill until charred and nice and crusty, 5 to 7 minutes a side.
6. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain.
7. Place the tortilla flat and smear on even layer of Cilantro Pesto.
8. Sprinkle with tomatoes and pile on the steak. Wrap it up tight and eat whole, or slice in half on the bias -- just don't forget to dunk it in plenty of Charred Salsa.
9. Place the pumpkin seeds into a dry skillet and toast on medium heat until lightly golden and fragrant, 5 to 6 minutes.
10. Add the cilantro, parsley, olive oil, lime juice and jalapenos into a food processor, and then pulse until smooth but still slightly chunky. Adjust seasoning as you see fit.
11. Heat a large grill pan to medium-high heat.
12. Add the tomatillos, garlic,tomatoes,onion, ancho and poblanochiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
13. Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
14. Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
15. Put the soaked ancho and poblano chiles, tomatillos,garlic,tomatoes,onion, cilantro, agave andlime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content.