Carne asada burritos with guacamole

In a food processor put the cilantro tops, garlic paste, cumin, brown sugar, BFF seasoning, neutral oil, lime juice and soy sauce; process.

Put the skirt steaks in a ziplock bag with all the marinade, mush around for even coverage, press out the air, seal and refrigerate a couple of hours, up to four.

Halve the avocados around the pit, score the flesh with the knife and scoop into a bowl.

Add the diced tomato, white onion, minced chipotle, chopped cilantro, lime juice, salt and pepper; mix, keeping it chunky.

Put the pits back in, press plastic wrap onto the surface and refrigerate until needed.

Grill the skirt steak until charred with good color, then flip.

Pull when medium rare, somewhere around 130.

Cut the steak into manageable pieces, then slice very thin.

On a slightly warmed tortilla layer refried beans, Mexican rice, the carne asada, a handful of Monterey Jack and the guacamole; fold in the sides, fold over the top, roll away from you, and cut.