Carne Asada Burrito, San Diego Style

Carne Asada Burrito, San Diego Style created by Buffet of Womanline

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.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

directions

  • Meat:

  • 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.
  • Pico De Gallo:

  • Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
  • Guacamole:

  • 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).
  • Carne Asada Burritos:

  • 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.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@Hadice
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@Hadice
Contributor
"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."

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  1. juneandgene
    Absolutely delicious! My only tweak would be to half the lemon in the pico and guacamole. But other than that, this is the carne Asada burrito I grew up on in San Diego. I also didn’t add the jalepeno but that was only because I didn’t have it on hand. I’m a sucker for tender meat so I got boneless ribeye steak and cut it super thin and small. It was so tender and amazing. I will forever use this recipe. I miss my San Diego carne asada. But not anymore!
  2. Shannon Clay
    This recipe is spot on. Moved out of SD several years ago and am saddened by what passes for a good carne asada burrito outside of SD. Thank you for posting this. Planning to make it again tonight for my husband.
  3. Tom S.
    Yeah baby me too! Miss all mex mom pop restaurants. nothing out here { Sarasota fl} happy trails
  4. Alex R.
    Absolutely amazing. I cooked this twice already and am very satisfied with the taste. I lived in san diego all my life and moved out to miami. We are Taco shop deprived here!!! Have to say this is the closest thing i've come to san diego mexican food.
    • Review photo by Alex R.
  5. Alex R.
    I agree with one of the comments on here. Way too much lime and lemon.
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