Carne Asada Burrito, San Diego Style
Dovetailing Tip: Use leftover carne asada from Meal 1 to replace cooking the meat in this recipe to make a quick easy weeknight meal.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| CARNE ASADA | |
| 2 pounds | 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 | |
| PICO DE GALLO | |
| 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 |
| GUACAMOLE | |
| 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 BURRITOS | |
| carne asada meat | |
| pico de gallo | |
| guacamole | |
| flour tortilla, large | |
| olive oil | |
| OPTIONAL INGREDIENTS | |
| french fries | |
| cheese, mexican blend | |
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.
Source: food.com
