CARNE ASADA BURRITO, SAN DIEGO STYLE

Carne Asada Burrito, San Diego Style image

Provided by Hadice

Categories Meat

Time 55m

Yield 6-8 burritoes, 6-8 serving(s)

Number Of Ingredients 32

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

Steps:

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.