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Introducing our latest offering – Tac-O – Get Ya Sum!
Giant Steak Burrito

Giant Steak Burrito

Flavors Used:

Get ready for a burrito as big as your head with this giant steak burrito! This is the ultimate burrito, and can definitely feed a crowd. Tender, juicy skirt steak with a spicy sauce and sauteed vegetables and gooey Mexican cheese creates this behemoth of a steak burrito. We definitely recommend this for a Cinco De Mayo celebration, or just a gathering. We used Dan-O’s Chipotle for the marinade but you could swap it for Dan-O’s Spicy if that suits you better. You could also swap Dan-O’s Original for Chipotle or Spicy in the sauce if you’d like. Instead of trying to use store bought tortillas to create some big enough to contain this giant steak burrito, make your own large tortillas with our Dan-O’s flour tortillas recipe!


  • 1 lb of skirt steak
  • 1 can black beans
  • 2 cups cooked white rice
  • 10 oz shredded Mexican cheese
  • 6 large tortillas


  • 2 limes, juiced
  • ¼ of a bunch of cilantro
  • Dan-O’s Chipotle Seasoning


  • 6 tomatillos
  • A large jalapeno
  • 1 white onion
  • 2 habaneros
  • 3 cloves of garlic
  • 1 lime, juiced
  • ¼ of a bunch of cilantro
  • 1 avocado
  • Creama, to taste
  • Dan-O’s Original Seasoning


  • 2 green bell peppers
  • 1 yellow onion
  • 1 pinch of salt
  • ¼ cup water

Preparation Instructions

  1. Add skirt steak, lime juice, cilantro and Dan-O-’s Chipotle Seasoning to a 1 gallon storage bag and let marinade while you make the sauce.

To make the sauce:

  1. Fire roast the tomatillos, jalapeno, habaneros, and chopped white onion.
  2. Once charred, remove seeds from habanero and add everything to a blender.
  3. Then add avocado, garlic, juice of a lime, cilantro, crema, Dan-O’s Original and blend until smooth. Pour into bowl and set aside.

The rest of it:

  1. Add shirt steak to a hot grill and cook for 5 minutes each side. Remove and chop into small pieces.
  2. Chop an onion and slice a green pepper. Saute over medium heat until soft. Remove from heat.
  3. Lay six large tortillas on a baking sheet and top with shredded cheese. Bake for three minutes or until the cheese has melted. Note: don’t let the tortillas get too hard.
  4. Remove from oven and top with rice, black beans, skirt steak, bell pepper and onions, crema, pico de gallo, sauce.
  5. Wrap everything into a burrito. Serve and enjoy!


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