Carne Asada Burrito, San Diego Style

Hadice's Note:

For all of you poor, displaced San Diego-ites, the quest to find an authentic carne asada burrito is always disappointing, until now. This recipe was posted on Onestopcook.com by David. (I only added the limes) It's been over 4 years since I was in S.D. last and I have been craving this burrito ever since. I ate 5 of these bad boys in 2 days. I would take a bite, close my eyes, and dream of La Jolla, Balboa park or a stroll around Seaport Village. I hope you enjoy it as much as I did.

• Total Time: 55 mins
• Prep Time: 45 mins
• Cook Time: 10 mins

Ingredients:

Serves: 6-8

Yield: 6.0 burritoes

Carne Asada

• 2 lbs beef, skirt (any fajita style cut of meat) or 2 lbs flank steaks (any fajita style cut of meat)
• 1 onion, small
• 1 lemon, juiced
• 1 lime, juiced
• salt
• pepper

Pico De Gallo

• 2 tomatoes
• 1/2 onions, white or 1/2 red onion
• 1 jalapeno pepper, small
• 1/4 cup cilantro, fresh
• 1/2 lemon, juiced
• 1/4 lime, juiced
• 1/3 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 pinch oregano, dry
• 1 pinch chili powder
• 1 pinch cumin

Guacamole

• 2 avocados, large
• 1/4 cup pico de gallo
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lemon, juiced
• 1/4 lime, juiced
• 1 dash hot sauce

Carne Asada Burritos

• carne asada meat
• pico de gallo
• guacamole
• flour tortilla, Large
• olive oil

Optional Ingredients

• French fries
• cheese, Mexican Blend

Directions:

1. Meat:.
2. Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
3. Pico De Gallo:.
4. Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
5. Guacamole:.
6. Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
7. Carne Asada Burritos:.
8. Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
9. On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
10. Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.

Reviews

[AustinEstates]

Making sure the pieces are small enough is key, and keeping the pan hot enough was key too... I think you should take the beef out and let it warm closer to room temp before cooking to get that sear going good, the char is part of the charm. Thanks for posting this. Diego Style!

[steelersgirl9999_12546374]

really good recipe...the only thing i do different is add some garlic to the meat marinade, and we like it cooked on the grill.....gotta add the fries though to make it a true SD burrito

[larth]

As like everyone I think this recipe is awesome!. Born and raised in San Diego this is the closest to one of the "Berto's" I've found. I also reduced the lemon a little bit on my second try and thought it was better. Living in Maine there is "NO" real Mexican food.Thanks for the recipe.