How to make it

1. For the Carne Asada: Add the olive oil, Lee Kum Kee Panda Brand Cooking Soy Sauce, lime juice, apple cider vinegar, granulated sugar, ground black pepper, cumin, 1 tablespoon of Lee Kum Kee Minced Garlic, jalapeño, and cilantro to a large bowl. Mix to combine then add in the skirt steak. Flip it around in the marinade to make sure both sides are coated. Cover with plastic wrap and marinate in the fridge for 1-4 hours. Preheat the grill over high heat. Remove the steak from the marinade and pat dry with paper towels. Place it on the grill and cook on each side for about 4-5 minutes or until it reaches your desired level of doneness. Remove it from the grill and allow it to rest for 10 minutes before slicing.
2. For the Jalapeño Crema: Preheat the oven to 425˚F. Line a baking sheet with aluminum foil. Place the jalapeños and onions onto the baking sheet. Season with kosher salt and drizzle with olive oil. Toss to combine then roast them in the oven for 20-25 minutes. Transfer the jalapeños and onions to a food processor along with 1 teaspoon of Lee Kum Kee Minced Garlic, and lime juice. Blend until smooth. Transfer this mixture into a bowl then mix in the Lee Kum Kee Chili Garlic Sauce and crema. Set the crema aside. 
3. For the Burrito: Evenly distribute the French fries, Spanish rice, avocado slices, pico de gallo, and carne asada between the tortillas. Fold the edge closest to you over the fillings then fold in the sides. Roll the burrito upwards until it is fully wrapped. Heat a pan over medium-high heat and place the burrito seam side down. Cook until the bottom is toasted and golden brown, about 2-3 minutes. Then brown on the other side. Remove the burritos from the pan and serve with the jalapeño crema. Enjoy!