Meat - Roberto's carne asada burrito recipe
Author: Christopher Boyd
I would take a bite, close my eyes, and dream of La Jolla, Balboa park or a stroll around Seaport Village. Giant flour tortillas are wrapped around grilled carne asada and all of your favorite burrito fixings!
Carne Asada Burrito, San Diego Style
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.
Provided by: Hadice
Total time: 55 minutes
Cook time: 10 minutes
Prep time: 45 minutes
Yields: 8 servings
Number of ingredients: 32
Provided by: Hadice
Total time: 55 minutes
Cook time: 10 minutes
Prep time: 45 minutes
Yields: 8 servings
Number of ingredients: 32
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
Nutrition:
- Calories: 1161.2 calories
- Fat: 117.5 grams
- Saturated Fat: 46.1 grams
- Cholesterol: 149.8 milligrams
- Sodium: 388.8 milligrams
- Carbohydrate: 14.4 grams
- Fiber: 7 grams
- Sugar: 3.6 grams
- Protein: 15 grams
- 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.
Tags:
How To Make The California Burrito
Born in San Diego California The California
Burrito
! Grilled and simply seasoned
carne asada
, cheese, french fries, salsa and guacamole …
California Carne Asada Burrito
On this video, we make one of my favorite San Diego classic
burritos
. The California
Carne Asada burrito
. You have to give this a try!Ingredients2 limes juic
Carne Asada Burritos
Tomatillo Chipotle Salsa gives these Carne Asada Burritos some real flavor! I also used Cilantro Lime Rice for this batch -- so good!
Provided by: Mexican Please
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 21
Provided by: Mexican Please
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 21
Ingredients:
- 1 lb. skirt steak
- 2 teaspoons New Mexican chile powder
- 2 teaspoon Chipotle powder
- 1 teaspoon Ancho powder
- 1/2 teaspoon salt
- freshly cracked black pepper
- olive oil
- salt
- 4 burrito-sized flour tortillas
- cheese (I used Jack)
- 8-9 tomatillos
- 4 garlic cloves
- 3-4 chipotles in adobo
- 2 cups stock (or water)
- 1 cup white rice
- 1/2 bunch cilantro
- 1 lime
- 1 garlic clove
- 1/2 teaspoon salt
- olive oil
- splash of water
Nutrition:
- Calories: 485 kcal
- Carbohydrate: 63 g
- Protein: 31 g
- Fat: 11 g
- Saturated Fat: 3 g
- Cholesterol: 71 mg
- Sodium: 1519 mg
- Fiber: 5 g
- Sugar: 6 g
- Serving Size: 1 serving
- Start by de-husking and rinsing the tomatillos. I usually cut out the stems as well. Roast the tomatillos in the oven at 400F for 15 minutes or until they turn army green in color.
- As the tomatillos roast you can add the other ingredients to the blender: 4 peeled garlic cloves and 3-4 chipotles in adobo. I usually de-stem and de-seed the chipotles. For a milder version start with less chipotles.
- When the tomatillos are done roasting you can add them to the blender and combine well. Take a taste for heat, adding more chipotle if you want more heat.
- If making the Cilantro Lime Rice you can start it right after adding the tomatillos to the oven for the Salsa. Heat up a dollop of oil in a saucepan on medium-high heat. Saute 1 cup of rice in the saucepan until lightly browned. Add 2 cups of stock and 1/2 teaspoon salt to the rice. Bring to a boil and then reduce heat to a light simmer. Let simmer until the liquid is absorbed. Once cooked, turn off heat and cover, letting the rice sit in its own steam for a few minutes.
- As the rice is cooking you can prepare the other ingredients. Rinse 1/2 bunch of cilantro and twist off the bottom stems. Add to a blender along with 2 tablespoons lime juice (usually the juice of 1 lime) and 1 peeled garlic clove. Add a couple tablespoons of water and blend the ingredients together. Add the lime-cilantro mixture to the cooked rice and mix thoroughly. Taste for salt, adding more if necessary.
- If the skirt steak arrives in one long strip I will usually cut it into smaller, more manageable pieces. You can optionally pound the steak thinner if you want a more even cut. I usually cover it in parchment paper and pound it down with a cast iron skillet.
- Give the steak a healthy sprinkling of salt on both sides.
- Combine the chile powder mixture in a small bowl. Keep in mind that you can use any chile powder combo that sounds appealing to you. I used 2 teaspoons New Mexican chile powder, 2 teaspoons Chipotle powder, 1 teaspoon Ancho powder, 1/2 teaspoon salt, and some freshly cracked black pepper.
- Rub some oil into both sides of the skirt steak, then coat each side of the steak with the chile powder mixture -- I usually use my fingers to rub it in.
- Preheat a cast iron skillet if available. I used just over medium heat for this batch. Cook each steak for 2-3 minutes per side or until the inside temp registers 130-135F. Once cooked set aside, cover with foil, and let it rest for a few minutes.
- Once the steak has rested, cut it against the grain into thin strips. You can optionally cut the strips into bite-sized pieces.
- It's best to warm up the tortillas before adding ingredients as this will make them easier to roll. Give them 30-60 seconds in a dry skillet over medium heat.
- Each tortilla gets layers of cheese, Cilantro Lime Rice, Tomatillo Chipotle Salsa, and Carne Asada. Roll tight and give each burrito 1-2 minutes per side in a dry skillet to crisp up (and melt the cheese!). I usually put the skillet just over medium heat. Serve immediately.
Mission-Style Carne Asada Burrito Recipe
Stuffed to the brim with golden rice, creamy pinto beans, and char-grilled marinated skirt steak, San Francisco's Mission burrito is a Cal-Mex classic. Here's how to make it.
Provided by: Kiano Moju
Total time: 320 minutes
Cook time: 270 minutes
Prep time: 50 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 35
Provided by: Kiano Moju
Total time: 320 minutes
Cook time: 270 minutes
Prep time: 50 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 35
Ingredients:
- For the Carne Asada:
- 1/2 cup (120ml) fresh orange juice (from about 3 navel oranges)
- 1/2 loosely packed cup (1.4 ounces; 40g) finely chopped cilantro leaves and tender stems
- 4 medium garlic cloves, minced
- 2 tablespoons (30ml) fresh lime juice (from 1 lime)
- 1 tablespoon (15ml) extra-virgin olive oil
- 2 teaspoons whole cumin seeds, toasted and ground (see note)
- 2 teaspoons dried oregano, preferably Mexican
- 1 1/2 teaspoons chipotle powder (see note)
- 2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
- 1 1/2 pounds (680g) skirt steak, trimmed and cut with the grain into roughly 5-inch lengths
- For the Beans:
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 medium (6-ounce; 180g) yellow onion, diced
- 3 medium cloves garlic, minced
- 2 teaspoons whole cumin seeds, toasted and ground (see note)
- 2 dried bay leaves
- 2 cups (14 ounces; 400g) dry pinto beans
- 6 cups homemade chicken stock or store-bought, low-sodium broth
- Kosher salt
- For the Rice:
- 2 tablespoons (30ml) neutral oil, such as sunflower, canola, or vegetable
- 1 1/4 cups (8.8 ounces; 250g) long grain rice, rinsed and drained
- 1 medium (6-ounce; 180g) yellow onion, finely diced
- 3 medium cloves garlic, minced
- 2 tablespoons tomato paste
- 2 1/4 cups (530ml) homemade chicken stock or store-bought, low-sodium broth
- 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
- To Cook Carne Asada and Assemble Burritos:
- Neutral oil, such as canola, vegetable, or sunflower, for greasing the skillet
- Six 12- to 13-inch flour tortillas
- 1 pound (455g) shredded Monterey Jack cheese
- 1 recipe guacamole
- 1 recipe pico de gallo , drained of excess liquid
- Sour cream, as needed
Nutrition:
- Calories: 9922 kcal
- Carbohydrate: 948 g
- Cholesterol: 895 mg
- Fiber: 128 g
- Protein: 502 g
- Saturated Fat: 173 g
- Sodium: 17893 mg
- Sugar: 62 g
- Fat: 461 g
- Serving Size: Makes 6 burritos
- Unsaturated Fat: 0 g
- For the Carne Asada Marinade: In a 1-gallon zipper-lock bag, combine orange juice, cilantro, garlic, lime juice, olive oil, cumin, oregano, chipotle powder, and salt. Seal bag and lightly shake to thoroughly combine ingredients.
- Open bag, add steak, then reseal the bag, pressing out excess air. Marinate in refrigerator for at least 3 and up to 8 hours, turning bag once halfway through.
- Meanwhile, for the Beans: In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion and cook, stirring, util softened and just starting to brown, about 6 minutes. Stir in garlic, cumin, and bay leaves and cook until fragrant, about 30 seconds.
- Add beans, chicken stock, and a large pinch of salt and bring to a boil over high heat. Reduce to a bare simmer, cover, and cook until beans are just tender, about 2 hours 30 minutes; add water at any point to keep beans covered.
- Remove lid and continue cooking, stirring occasionally, until beans are very soft and creamy, about 45 minutes longer; top up with water as needed to keep beans just covered. Once beans are fully softened, allow liquid to reduce into a rich, creamy broth. Season with salt, if needed. Discard the bay leaves. Leave covered until ready to serve, or transfer to an airtight container and refrigerate until ready to use; reheat before using.
- For the Rice: In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add rice and cook, stirring constantly, until very lightly toasted, about 2 minutes. Stir in onion and garlic and cook, stirring, until onion is just starting to soften and lightly brown, about 4 minutes. Stir in tomato paste and cook until slightly darkened, about 1 minute.
- Add chicken stock and bring to boil. Reduce heat to bare simmer, cover, and cook for 15 minutes without disturbing. Remove from heat and let stand, covered, for 10 minutes. Uncover rice and gently fluff with a fork. Cover and keep warm until ready to use.
- To Cook Carne Asada and Assemble Burritos: Remove skirt steak from marinade and blot dry. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. (For directions using a skillet, see note.)
- Place steak directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave open. Cook, turning occasionally, until steak is well charred on outside and center registers 120°F (50°C) on an instant-read thermometer, 5 to 10 minutes total.
- Transfer skirt steak to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain into 1/2-inch-thick slices, then cross-cut the slices into 1/2-inch cubes.
- Working 1 tortilla at a time and using a pastry brush, lightly brush tortilla all over on one side with water. In a dry nonstick pan, warm tortilla, wet side down, over medium heat until warmed on first side and excess water has cooked off. Brush top side with water, then flip tortilla, add a generous sprinkle of cheese all over, and cook until cheese begins to melt. Transfer tortilla to a clean work surface.
- Being careful not to overfill, spread an even layer of rice on top of tortilla, leaving at least 2 inches of border on either side and at least 3 inches of border above and below. Spoon beans on top of rice, followed by additional cheese, then the carne asada, guacamole, pico de gallo, and sour cream. Fold the tortilla sides in over the filling. Then roll the bottom flap of tortilla up over the filling, holding the sides tight as you roll. Continue rolling until the burrito is sealed. Wrap in foil for a tighter hold. Repeat with remaining tortillas and fillings, wiping out skillet between uses. Serve right away.
Carne Asada Burritos
Giant flour tortillas are wrapped around grilled carne asada and all of your favorite burrito fixings!
Provided by: RecipesForHolidays.com
Total time: 160 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 14
Provided by: RecipesForHolidays.com
Total time: 160 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 14
Ingredients:
- 6 tablespoons extra virgin olive oil
- 4 tablespoons freshly squeezed lime juice
- 4 tablespoons freshly squeezed orange juice
- 1 tablespoon distilled white vinegar
- 3/4 cup minced fresh cilantro
- 5 large garlic cloves, minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon chipotle chili powder
- 2 pounds flank steak
- 8 burrito-sized flour tortillas
- desired fillings: rice, beans, guacamole, salsa, sour cream and cheese
Nutrition:
- Calories: 771 calories
- Carbohydrate: 62 grams carbohydrates
- Cholesterol: 119 milligrams cholesterol
- Fat: 36 grams fat
- Fiber: 9 grams fiber
- Protein: 49 grams protein
- Saturated Fat: 12 grams saturated fat
- Serving Size: 1 burrito
- Sodium: 1420 grams sodium
- Sugar: 6 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 21 grams unsaturated fat
- MAKE THE CARNE ASADA:
- Add the oil, lime juice, orange juice, vinegar, cilantro, jalapeno, garlic, salt, oregano, cumin, black pepper, and chipotle chili powder to a bowl and stir to combine. Remove 1/4 cup of this mixture and set aside for topping the carne asada later.
- Put the steak into a gallon-sized zip-top plastic bag along with the rest of the marinade. Let it marinade in the fridge for at least 2 hours, but up to 24 hours.
- When you’re ready to grill the steak, preheat a grill to high.
- Remove the steak from the marinade, and discard the marinade.
- Grill the steak until it’s done to your desired level of doneness, about 7 to 10 minutes per side. If you want to cook it to medium doneness, the internal temperature should be around 135 to 145 degrees F.
- Let the steak rest for 10 minutes before slicing it across the grain. Spoon the reserved 1/4 cup of marinade on top.
- ASSEMBLE THE BURRITOS:
- Stuff the flour tortillas with the carne asada and any fillings you like. Wrap to create burritos.
