Carne Asada Burrito, San Diego Style |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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For all of you poor, displaced San Diego-ites, the quest to find an authentic carne asada burrito is always disappointing, until now. (I only added the limes) It's been over 4 years since I was in S. 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:
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 |
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 |
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 meat |
pico de gallo |
guacamole |
flour tortilla, large |
olive oil |
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.
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