Carne Asada Burrito, San Diego Style

Total Time
Prep 45 mins
Cook 10 mins

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 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.

Ingredients Nutrition


  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.
Most Helpful

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!

AustinEstates June 08, 2012

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

steelersgirl9999_12546374 January 27, 2011

My wife lived in San Diego for 14 years before I met her. I've heard of these burritos for 18 years. She kept threatening to fly out there just for the burritos until I found this recipe. We tried it and except for a little too much lime (my fault I think) this was spot on. Her eyes (and taste buds) sparkled with delight. If I keep the recipe a secret she'll never leave me. ;-)

Glen052961 July 21, 2013