Mission Style California Burritos

Ingredients

• Asada Seasoning
• 1 teaspoon (1g) Mexican oregano
• 1 teaspoon (2.3g) paprika or piment d’esplette
• 2 ½ teaspoons (5g) kosher salt
• ½ teaspoon (.9g) cayenne or spicy chili powder
• ½ teaspoon (1g) cumin
• ½ teaspoon (2.5g) garlic powder
• ½ teaspoon (1.1g) black pepper
• For the Burritos
• 1 lb. (454g) beef top sirloin
• 2 teaspoons (4g) kosher salt, plus more to taste
• 10 tablespoons (140g) pork lard (recommended) or extra virgin olive oil, divided
• 10 tablespoons (140g) pork lard (recommended) or extra virgin olive oil, divided
• 1 avocado
• 1 lime, juiced
• 4 large (9-10 inch/23-25 cm) flour tortillas
• 1 cup (113g) shredded Monterey Jack cheese
• 1 cup (240g) store-bought pico de gallo salsa
• ½ cup (120g) sour cream
• ¼ cup (60g) salsa verde

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