Carne Asada Burrito Bowls with Queso Fresco & Crema Mexicana

Steak:

In a large bowl, mix all ingredients except the steak. Place the steak and marinade in a large resealable bag, then refrigerate for 2 hours.

Once the steak has marinated, heat a grill or large cast iron skillet. Remove the steak from the marinade and set the marinade aside. Pat the steak dry and season both sides with salt & pepper. Sear on both sides until you’ve reached your desired doneness. Remove & let rest for 10 minutes.

Meanwhile, heat a large pan over medium-high and pour in the reserved marinade. Bring to a boil, then reduce to a simmer for ~10 minutes. Set aside. Slice the steak against the grain into thin slices.

Bowl:

Place a scoop of cooked Mexican rice and pinto beans in each bowl. Top with slices of steak, then pour on some of the cooked marinade. Top with avocado slices and halved cherry tomatoes. Garnish with plenty of Cacique Ranchero brand Queso Fresco, Cacique Crema Mexicana, a lime wedge, and fresh cilantro.