Carne Asada Burrito

Carne Asada Burrito, 4.0 out of 5 based on 62 ratings
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Here’s a carne asada burrito just like the taco shops in San Diego where I grew up. It took quite a few tries to get this one right but I think you will love it! This is one of my favorite recipes.

Carne Asada BurritoIngredients: Carne Asada

2lbs. flap meat or tri tip

1 small onion ( small dice )

1 lemon ( just the juice )

salt and pepper to taste

Method: Carne Asada

Cut meat into about 1/4 inch cubes. Season with salt and pepper ( the easy way to know how much salt and pepper is to spread out the meat into one layer, like a big hamburger patty and season liberally). Add lemon juice and onion. Put meat mixture into a zip lock bag and mix well. Refrigerate for at least 1/2 hour.

Ingredients: Pico De gallo

2 tomatoes ( small dice )

1/2 onion ( small dice ) ( red or white is best )

1 small jalapeno pepper ( fine dice )

1/4 cup fresh cilantro ( small chop )

1/2 lemon ( just the juice )

1/3 teas. salt

1/4 teas. pepper

1/4 teas. garlic powder

1 pinch dry oregano

1 pinch chili powder

1 pinch cumin

Method: Pico De gallo

Pico De Gallo For Carne Asada BurritoAdd all ingredients into a bowl and mix well. Cover and refrigerate.

Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure to stir occasionally.

Another note: The heat in a jalapeno pepper comes from the membranes around the seeds so if you like it hot don’t remove the seeds. Caution, do not touch your face or eyes after cutting your jalapeno, it can burn you.

Ingredients: Guacamole

2 ripe avocados

1/4 cup pico de gallo

1 teas. salt

1/4 teas. pepper

1/2 lemon ( just the juice )

Method: Guacamole

Guacamole For Carne Asada BurritoCut avocados in half by running a knife all the way around the avocado from top to bottom. Hit the seed with the blade of your knife and give it a slight turn, this should loosen the seed for removal. Use a spoon to scoop out the meat of the avocado and add to a medium to big bowl. Add salt, pepper and lemon juice to the bowl and mash with a fork until you have the consistency of chunky mashed potatoes. Stir in your pico de gallo and refrigerate.

Great tip for storing guacamole:

Guacamole will turn brown on you in a few hours. The lemon juice helps to counteract this but if you want to keep it fresh for more than a day you need to keep air completely away from it. I’ve heard of tricks like putting it in Tupperware or zip lock bags, even covering with plastic wrap. The best way that I recommend is to put it in a clean bowl and flatten it to a smooth surface. You can then pour a thin layer of lemon juice or water over the top, this ensures that absolutely no air can get in to ruin your guacamole. When you are ready to use it again, simply pour all of the liquid off of the top and give it a stir. You will be able to keep the guacamole for at least 3 to 4 days.

Ingredients: Carne Asada Burrito

Carne Asada Meat

Pico De Gallo

Guacamole

Large flour tortillas

cooking oil ( I like olive oil for this )

Method: Carne Asada Burrito

Warm tortillas by microwaving them one at a time, or, heating on a griddle, or wrapping a few in foil and heating them for 10-15 minutes in a 350 degree oven. You want them warm and pliable for wrapping.

On high heat add about a teaspoon of olive oil to a medium size skillet, wait for it to start smoking. Add about 1/4 to 1/3 pound of the carne asada meat. Sear the meat until browned on all sides. Pour onto a warm tortilla just below the center of it and away from the sides ( you do not have to add olive oil between every batch, only when the pan starts to dry out ). Add guacamole and pico de gallo. Fold sides of the tortilla in and roll it up.

Note: It is better to batch cook the meat to get the desired sear. To much meat in your pan at one time will tend to steam the meat and make it chewy.

Carne Asada BurritoI hope you will try this little taste of Mexico and enjoy it as much as I do. If you’ve ever had a carne asada burrito from a taco shop in San Diego this recipe will bring back memories. Enjoy!

David

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Carne Asada Burrito — 279 Comments

  1. VA:F [1.9.22_1171]
    Rating: +1 (from 1 vote)

    DAVID! Holy smokes!!! I have made this today!!! My quest for the holy grail of burritos is over!!!!! I live in Boston but moved out to San Diego in 1990 to go to college. I would frequent all the ‘bertos but have distinct memories of driving down Carmel valley road and hitting Roberto’s on my way home from the beach….Carne asada buritos and 3 rolled with guac!!! I came back to Boston in 1993 and have been looking for this recipe for 21 years!!!! No lie!!! Each time I go to a Mexican restaurant I look for the carne asada… I have only felt one spot in this area is ‘OK’ and it wasn’t close…. I wanted this so bad that I actually contacted Roberto’s to have them send me a burrito and hot sauce. I said I would pay free UPS cost!!! I think they thought I was crazy…. And they declined.

    Now that I have this burrito locked down.. I need some help to make it perfect…. What is that red hot sauce they put in the little containers and give you on the aside ?? I haven’t found a good hot sauce like that either. If you can help me that would be great!!

    I owe you a GIANT THANK YOU!!!
    — Steve Cook

    • VN:F [1.9.22_1171]
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      Hey Steve,

      Wow! 21 years of searching for a S.D. style Carne Asada Burrito… Amazing! I’m so glad to hear your search is over and happy you’ve found it here :-)

      I’ll bet the people at Roberto’s thought you were “crank calling” when you asked them to send you a burrito via UPS to Boston LOL!

      Anyway, I’m so glad I could help you. As far as the salsa you get in those little cups I’ve emailed you an off the top of my head recipe for it. I hope you get that. If not, contact me and I’ll send it to you again, it was a little too lengthy to add here in the comments.

      And a GIANT YOU’RE WELCOME back!
      Happy Cooking,
      David

  2. VA:F [1.9.22_1171]
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    Hope to try your carnita recipe soon, have seen a lot of signs of wild pigs lately while hunting, had 3 come by me close in the dark but didint want to take a shot, was afraid wounded pig in the dark charging me

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      Hi Karl,

      Pork doesn’t get any fresher than that if you can snag one of those wild pigs. I agree with your decision to not try taking one down until you can be sure you have it. Besides the fact that you don’t want to be attacked I think it’s even worse to wound one and it runs away hurt and in pain.

      There might be some that read this and think it’s cruel to kill an animal but it’s part of the process if one wants to eat meat. It sounds like you have respect for the animals and kill only to provide food for the table. And, you’re getting the freshest meat possible!

      Good luck with your hunting and don’t forget to give thanks if you bag one :-)
      David

  3. VA:F [1.9.22_1171]
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    Doiing this recipe for the 2nd time. Last time made the meat a little chewy, but this time I followed your directions to the T. I’m from SD and my wife and I miss a real Carne Asada burrito. Albertos, Rambertos, Robertos, etc.. It’s all the same. East Coast, VA particularly has nothing. It’s all Tex Mex here, and even then most of the places could be better. We ate at Guapos fine dining Mexican and it was a little bland to me.

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      Hi Glenn,

      I’m guessing the 2nd time around was better than the first. I tried to make this recipe as close to the SD “bertos” style as possible and hope it brought back memories of those great taco shops!
      Sorry to hear they don’t have this style of Mexican food in Virginia but hey… Now you can make San Diego style Mexican food at home! I hope you try some of the other Mexican recipes as I think you’ll be pleasantly surprised.

      Take care and Happy Cooking!
      David

  4. VA:F [1.9.22_1171]
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    Hey David.
    I stayed in San Diego for six month in summer 2012 and there was this little burrito serving place near to the collage area at SDSU. All I still remember is the yellow color of the house. I hope your burrito is like they make it at this yellow house ;) It looks exactly the same :) I’ll let you know if it’s the right recipe. By the way: Do you know the place I’m talking about ?
    Thank you in advance for it. Greetings from Germany.

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      Hi Gina,

      That’s great! San Diego is a great place to spend a summer.. La Jolla area is even better! I don’t think I know the place you’re talking about but it sounds like an Albertos. They’re shops are usually yellow and red and is one of my favorite Mexican taco shops :-)

      I think you’ll find this recipe to be very close to the burrito you remember, let me know if it is.

      And greeting to you from the high desert just outside of L.A. and I’ll bet Germany is beautiful this time of year!

      Anyway, enjoy the burrito’s and Happy Cooking!
      David

  5. VA:F [1.9.22_1171]
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    Hi David. I have made these several times before and they are great. And I have commented before. This coming weekend I will be making them for my “bonus daughter” aka my girlfriends daughter. LOL. She “LOVES BURRITOS”. But being an Aussie she has yet to learn what a burrito really is! I’ll keep you posted on her reaction! :-D She’s in for something very special!!!

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      Hi Steve,

      Welcome back and thanks for commenting :-)

      This is a great recipe for burrito lovers! I think even “Aussie’s” (and bonus daughters) will enjoy them and I think you’re right.. They are in for something special.

      And yes, let me know how they like them, I’d love the hear what they have to say.
      Enjoy and Happy Cooking!
      David

  6. VA:F [1.9.22_1171]
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    Making this again for the umpteenth time and so glad I found this recipe! Gives me a little taste of ‘home’ all the way in France…..Thanks again!!

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      Hi Nikki,

      That’s awesome!!

      It’s one of my favorites as well and I’m happy to help give you a little taste of home. I hope the weather is nice over there and you are very welcome!

      Happy Cooking!
      David

  7. VA:F [1.9.22_1171]
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    My uncle made these for us when we came to visit in Seattle. He said he had been looking for true San Diego-style carne asada for EVER. They were SO GOOD. So this weekend, they had carne asada meat on sale and I thought, “I have to make that again!” I asked my uncle to email me your recipe and am pleased to say it will be joining the “family favorites” recipe bunch. My husband made noises and “mmmm” sounds the whole time he ate. Lol. I used lime instead of lemon, because that was what I had on hand, truly superb. I ate them for lunch for two days afterwards and am going to use the leftover meat (ran out of guac :)) in my omelette tomorrow morning. :) Thanks again for sharing!

    • VN:F [1.9.22_1171]
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      Hi Sydney,

      That’s fabulous! Thank your uncle for me :-)

      I’m glad your husband loved them and that it’s now part of your family favorites.

      Hope your omelette is tasty, I’d add a little salsa to it but that’s just me.

      Anyway, welcome to the site and I hope to see you back to try more stuff.

      Take care for now and Happy Cooking!
      David

  8. VA:F [1.9.22_1171]
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    Doing this for dinner tonight for the 5th time. Best recipe ever! I marinate the meat for 24 hours though and add a pinch of cumin and lime juice to it as well.

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      Wow Steve,

      That’s awesome! When I ate my first Carne Asada burrito and learned how good they are I couldn’t get enough of them! It sounds like you have “the addiction” LOL.

      I like your additions of cuming and lime, that sounds scruptious, and the 24 hour marinade just makes them better :-)

      Enjoy… again,
      David

  9. VA:F [1.9.22_1171]
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    David, where do you live? I live in Knoxville and I’m coming over for dinner! I lived in San Diego for almost 20 years and I can’t tell you how much I miss the little Mexican stands on the side of the road in every town. I lived in PB so I always had access to a taco stand. But you can’t find good carne asada anywhere here…am I right? What is flap meat or tri tip? Where can I get this meat and do I need to tenderize it at all? When I go shopping for this meat, will the butcher know what I’m talking about? Thanks in advance for answering my questions. I really would like to try this recipe!

    • VN:F [1.9.22_1171]
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      Hi Miss Pittsburgh,

      I live in the high desert north of Los Angeles. You’re welcome to come over for dinner some time if you want :-) Thanks for asking.

      I lived in San Diego for a little over 25 years. Part of that time I lived off of Grand and Olny next to Mission Bay High School and loved the taco shops down there. For that matter I loved ALL the taco shops in S.D.

      From what I’ve heard, there is no good Mexican in the eastern half of the U.S. with only a few exeptions of places that are very hard to find so yes, you are right. It is my understanding there is not a whole lot back there that could be called “real” Mexican food including Carne Asada. I’ve even heard some places call hamburger carne asada…. huh?

      Anyway, your butcher will probably not know what “flap meat” is so I would go straight for the tri tip. You can try to find flap meat and so you’ll know what to look for look at this picture. It is thin sliced steak with good marbling. There are other cuts of meat like milinasa that look similar but doesn’t have the marbling and will get tough on you so if you go this route make sure the meat has good marbling.

      Tri tip on the other hand is widely used for bbq so your butcher should know what you’re talking about. They may already have it cut and on hand for you. Just look for a cut called “Tri Tip”.

      Neither of these cuts of meat need tenderizing because they both have good marbling, tri tip just takes more time to cut up.

      In case you can’t find either of these, any good cut of steak will work such as top sirloin, ribeye, New York, T-bone or Porterhouse. Of course these are all more expensive so the choice is yours.

      For the money I would stick with tri tip because for this recipe it’s the best cut for your buck.

      Hope this helps and let me know what you think of the burritos!

      Happy Cooking!
      David

      • VA:F [1.9.22_1171]
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        Thank you David…I will definitely let you know when I make it, although it might be awhile. As you may have guessed, I don’t eat steak and not much meat at all, so I am not familiar with different cuts of meat. Thank you again and happy cooking!

        • VN:F [1.9.22_1171]
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          Hi again Miss Pittsburgh,

          That’s quite alright :-)

          I’m looking forward to your response, take as long as you want, there’s no rush and happy cooking to you too.

          David

    • VA:F [1.9.22_1171]
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      I live in dandridge and the only place I have found that is close to San Diego burritos is don Pablo’s in morristown on east Cumberland . I have tried many here in Knox and nothing close to San diegos

      • VN:F [1.9.22_1171]
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        Hi Karl,

        I hear you. It’s too bad good Mexican food can’t be found everywhere. At least you can find some quality recipes right here :-)

        David

  10. VA:F [1.9.22_1171]
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    David, I think I asked you once before, but your response is likely buried somewhere in these threads! The SD taco shops (Roberto’s et al) seem to have the same taco sauce condiment at their tables. It’s not a salsa. Do you know what I’m talking about? I LOVED that condiment and it was usually in a jug with a pump and you would fill up your own condiment cups with it and use it as a dip. BEST! Sam

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      Hi Samantha,

      I searched the comments using a search with your name. I got back four results and didn’t see this particular question but not to worry, I’ll try to answer it for you if I can :-)

      I do remember a hot sauce that seemed to be present in almost every taco shop I went to (not a salsa). That sauce is called “Tapatio” and is very hot, just a few drops will do you. I’m not sure but I may have seen that in a pump bottle but mostly in little bottles either at the counter or on the tables.

      I’m not completely sure this is what you mean but you can buy a small bottle of it in most supermarkets. The smallest bottle will run you about a dollar if you’d like to try it.

      Please get back to me if you try the Tapatio Hot Sauce and it’s not what you were talking about. In the meantime I’ll search my brain for some other solutions for you. For now I (think?) this is what you mean.

      Take care and I’ll talk to you soon,
      David

      • VA:F [1.9.22_1171]
        Rating: +1 (from 1 vote)

        Hi David, nope. Not tapatio. Not Cholula, not any of those. It’s way more runny than any OTC sauce. Think of the juice that drains from a can of diced tomatoes. It’s only a tiny bit thicker than that, but not much–and it’s hot!

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          Hi Samantha,

          Ahh.. I think I know what you’re talking about, it’s like a liquified version of pico de gallo. If that’s correct here’s how to make it.

          Use the pico de gallo ingredients from this recipe to start. The chili powder and cumin are optional.

          Just rough chop the tomatoes, onion, cilantro and jalapeno, it’s going to go through the blender. Add all of the ingredients to your blender along with about 1 1/2 to 2 cups water and about a teaspoon of white vinegar (optional preservative). Blend until basically liquified, 1 to 2 minutes should be fine. Give it a taste (while its still in your blender) to see if it needs more salt, it probably will need a little more. Once you have the seasoning right pour it into a container, cover and refrigerate overnight.

          The reason for storing overnight is because it will be foamy. In about 12 hours or so (stirring every couple of hours) the foam will dissappear leaving you with the hot sauce I believe you’re looking for. The flavor will change slightly as the sauce has time to marinate so you may have to tweak the seasoning one last time.

          Note: This will be a mild to medium “hot”. You will probably have to make it a few times until you get exactly what suits your taste buds :-) Meaning you might want to add more or less water, jalapeno, onion, cilantro and or seasoning, this is just the basic concept of the hot sauce.

          Play around with it a little until you get exactly the right taste and consistency for you. Write down exactly what you put into it so you can duplicate it in the future. You can also freeze it for 1 to 2 months if necessary.

          I hope this is what you’re talking about and if I’m still wrong let me know and I’ll see what else I can come up with.

          Happy Cooking!
          David

  11. VA:F [1.9.22_1171]
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    making it again tonight, it’s that good! Thanks for sharing…

    • VN:F [1.9.22_1171]
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      That’s great Steve! It sounds like you’re fine tuning it! (Less lime)

      I hope you will enjoy them as much as last time :-)

      Happy Cooking!
      David

  12. VA:F [1.9.22_1171]
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    Made this recipe tonight, I used choice sirloin because it was on sale. Amazing results with this recipe! I am from So. Cal. and am now in OKC so this is something I have been missing. Only thing I would do different is use considerably less lime in the pico de gallo, but that’s just a preference thing. Otherwise these turned out fantastic.

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      Hi Steve,

      That’s great news! I’m so happy it turned out great. Sirloin was an excellent choice for this recipe. I’m glad you picked it up on sale. I hear you about the pico de gallo, I like lots of citrus in mine but never be afraid to tweak a recipe to your liking. I like to tell people that recipes are just guidelines and don’t have to be followed exactly in most cases.

      Come back and try more stuff and feel free to change anything to your liking :-)

      Happy Cooking!
      David

  13. VA:F [1.9.22_1171]
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    Oh yeah- almost forgot “Los 7 Burritos” on Garnet in PB- the women there had pictures of Julio Iglesias all over the place and they stamped “Julio Iglesias says adios amigos” on the back of every receipt.

    • VN:F [1.9.22_1171]
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      Hi again Misty,

      You just gave me a “taste flashback”! I used to go to Los 7 Burritos in PB also. And you’re right about Julio Iglesias pictures being all over the place, oh, and don’t forget the music. I used to love their crunchy tacos! They added an extra touch that nobody else did and that was they would lightly salt the outside of the taco shells which gave them an extra dimension of flavor.

      Anyway, enjoy the burritos and come back and try more stuff :-)

      Happy Cooking!
      David

  14. VA:F [1.9.22_1171]
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    Thanks for the recipes I really could have used this when I lived in Alaska!. I was raised on *bertos (Rob, Al, Fil, Ali) My personal favs were Filbertos in Encinitas and Albertos on Washington Ave in Hillcrest. and Alibertos in Escondido- oh who am I foolin’? I love them all.

    For those stranded in Oregon and Washington state- the Muchas Gracias chain and Rigobertos in Portland are the SD style creeping north. I’ve often tried to simulate it- but always tried to use skirt steak and it never came out right.. can’t wait to try out this “flap meat” you speak of.

    • VN:F [1.9.22_1171]
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      Hi Misty,

      You are very welcome for the recipes! I’m also a huge fan of all the “bertos” and I wish you could have used the recipes in Alaska too.

      It’s nice to hear you have a Mexican restaurant chain where you can still get quality S.D. style Mexican food :-)

      As far as the meat goes, skirt or flank steak is good for fajitas but is a bit tough for carne asada. Flap meat might be a local term so if you can’t find it I would suggest using tri tip. You should be able to find that. There will be more cutting involved but it is a very tender cut which works well with this recipe.

      Let me know how it comes out and if you think it has the “bertos” flavor.

      Enjoy and Happy Cooking!
      David

  15. VA:F [1.9.22_1171]
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    David, thank you for sharing I am so excited to try this. I grew up in West Phoenix and am now in the midwest and there is no authentic type mexican food here.

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      Hi Cindyh,

      I’m happy to hear you’re excited! Come back and let me know how it turns our for you :-)

      Happy Cooking!
      David

  16. VA:F [1.9.22_1171]
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    This was the best find on the internet. I miss those Carne Asada burrito so much and I will making some tonight. I was wondering if you had the recipe for the hot sauce that Roberto’s and all the other taco shops used in San Diego to top the Carne Asada burrito.

    • VN:F [1.9.22_1171]
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      Hi Tony,

      Sorry I didn’t get back to you sooner but a quick way to make the hot sauce that comes in those little cups is to use some of the pico de gallo, here’s how.

      Just make and extra batch or use some of your first batch. Put about a cup of the pico de gallo in a blender or food processor along with about 1/2 or so cup of water and a little more salt. Blend it up by using the pulse on your equipment and that’s it. It’s really easy to do.

      Be sure to use pulse otherwise it will turn really foamy. Nothing wrong with that but it will take about a day for the foam to go away.

      Hope that helps :-)
      David

  17. VA:F [1.9.22_1171]
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    Thank you David!
    For someone who is in India, finding a good Mexican joint out here is so difficult! Add to that the non existence or rarity of beef! But that you so much for your recipe! It’ll help me get through :P

    • VN:F [1.9.22_1171]
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      Hi Nikhil,

      I would imagine it would be hard to find beef in India, if I’m not mistaken I think cows are considered sacred animals over there.

      Anyway glad I could help and Happy Cooking!

      David

  18. VA:F [1.9.22_1171]
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    Oh My Gosh!! We just made these for Easter yesterday and I’m already craving and planning the next time I’ll make them (sometime this week!). I grew up in SD and this tastes like home…my whole family agrees! My mom was skeptical about putting the lemon in the guacamole instead of lime but I made her do just like the recipe and it was fantastic! We were only missing the green salsa (which I may have to try the recipe from your carnitas tacos) I can’t wait to try some other dishes you have…especially the Chili Colorado and Chili Verde.
    BTW, I was looking for your beans and rice recipe but couldn’t find it. I wanted to try it to compare to my family recipe. Am I just a horrible page navigator or do you not have a recipe listed?

  19. VA:F [1.9.22_1171]
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    Best carne assada recipe ever!! I was in the Navy in San Diego and fell in love with carne assada burritos during my time there. And I have missed them ever since! This recipe is the real deal! I slightly alter it by adding a pinch of cumin and the juice of half a lime into the meat and into the pico de gallo. I also marinate the meat for 24 hours if I can. 10 out of 10!

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      Hi Steve,

      Wow… 10 out of 10! Thank you for such high praise!

      I like your alterations, they sound fabulous, thanks for sharing!

      Happy Cooking!
      David

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    Best recipe ever!!! I was in the Navy in San Diego back in the 90’s and came to love the San Dog Carne Assada burritos. Now live in Australia which lacks anything even close to resembling Mexican food. I use this recipe all the time and I love it. Making them again today. Thanks so much for posting this!!

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      Hey Steve,

      Thank you for the compliments, I really appreciate it! I’m sorry to hear you can’t find any good Mexican food “down under”, but hey… You now have a Mexican restaurant in your very own kitchen!

      I hope to see you back trying some of my other Mexican favorites :-)

      Take care,
      David

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    Sooo excited to try this. I live in Canada, lol you talk about not being able to find authentic Mexican food in the States, try living here. I used to stop by this little hole in the wall joint in Utah for lunch and get carne asada burritos with a horchata. Now when I visit Utah I actually have them make the burritos with meat only and the pico and guacamole on the sides and put them in a refrigerated cooler for the twelve hour drive home. Your picture looks exactly like the burritos I used to have and I cannot wait to make them. Fresh is always better ;)

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      Hi Kalina,

      I would imagine it’s even harder to find quality Mexican food in Canada but I think you came to the right place by stopping here. I think you’ll be pleasantly surprised once you bite in to one of these babies and I’m hoping it’s what you’re looking for.

      You should be able to find all of the ingredients up there and the best part is you don’t have to drive 12 hours just to get a burrito!

      Please come back here after you’ve tried one to let me know what you think, and, if you like these I recommend trying some of the other Mexican recipes. They are also very good.

      Hope to talk to you soon, enjoy, and Happy Cooking :-)
      David

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      Hi Mikie,

      That’s great! This is one of my all time favorite burritos, I’m glad you find it spectacular :-)

      Hope to see you back to try more recipes.

      Take care,
      David

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    Simply stated…..OUTSTANDING! AWESOME! YOU NAILED IT!

    I now can have an Alberto’s Carne Asada Burrito WHENEVER I want!!!!

    It’s so sad that those outside of SoCal have not clue as to what a burrito should be.

    Muchas Gracias!

    -Rob-

    Go Aztecs/Padres/Chargers!

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      Hi Rob,

      That’s awesome!!

      I don’t know what else to say but thank you very much and you’re welcome :-)

      Come back and try more stuff, there’s more SoCal style Mexican food here… enjoy!

      Oh, and… Go Teams!!

      Take care,
      David

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    Omg I cannot wait to try this tonight! Haven`t been back to SD since 1999. I sooo miss the food. We used to eat daily at Lolita’s or Alberto’s. Heaven wrapped in a burrito and rolled tacos.

    Thank you!!!

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      Hi Karesa,

      You’re very welcome :-) I hope they will remind you of that great SD flavor.
      Let me know how it comes out for you.

      Enjoy and Happy Cooking!
      David

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    Oh my god! I can’t wait to make this recipe for me and my wife ( who has never tried one) I live in Modesto ca (Northern California) and there is nothing out here that even comes close to the fresh simplicity of a filibertos restaurant asada burrito. As a teenager I grew up eating these in Tempe Az with friends and co workers ( at the city of tempe street dept.) back in 2000 i moved to Modesto ca. and have been searching for anything that even comes close w no success and now its time to have my taste buds reunited with an old friend a real burrito wow the good times w good food and fam. are back thank you very much excited to make these ASAP and give my wife a little taste of what she’s been missing all her life. Starting the new year 2013 off right.

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      Hi Ruben,

      I hope these burritos live up to what you used to get. I know when I left San Diego I was instantly “homesick” for this type of Carne Asada Burrito so I got in my kitchen and started to experiment and came up with this recipe. It’s pretty darn close to the burritos I used to get. I hope you have the same results.

      I think your wife will love them and she can now get a little taste of a great Carne Asada Burrito :-)

      Come back here and let me know how close it comes to Filibertos and that taste of “home”. I want your “taste buds” to be happy!

      Enjoy!
      David

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    I have been a fan of Robertos at Mission Beach in San Diego for 20 yrs. I have never had a bad burrito at Robertos! I have visited Robertos in several different states too. This recipe is the best I’ve ever tried. Just do it! Have carne asada burritos tonight!

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      Hi September,

      I know the Robertos you’re talking about, I’ve been there too. It’s the one right across from the roller coaster! They do have great carne asada burritos and I modeled this recipe after that type of carne asada burrito.

      And, I agree with you that if you like carne asada burritos… Just do it :-)

      Thank you for commenting!
      David

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    THANK YOU SO MUCH FOR SHARING THIS RECIPE!! I have made this recipe about 4 or 5 times since I found it on your old blog site a few months ago and it always comes out AWESOME! It’s a no fail recipe. The tastiness, texture, smell, and presentation are all on point. By sharing this recipe, you have made many “displaced” San Diegans happy :) My SD family and friends here in Northeast Florida THANK YOU!

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      Hi Joanne,

      That’s sooo awesome, thank you for your input! I’m always happy to help “displaced San Diegans” get that “taste of home” :-)

      Come on back for more S.D. taco shop favorites!
      Take care and say hi to everyone back there!

      David

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    Here in Pennsylvania everything uses ground beef and is covered in either cheese-wiz sauce or canned tomatoe sauce. Growing up in San Diego I always took Mexican food for granite (and In N’ Out Burger)! Can’t wait to try it. Thanks for the recipe! Making a Veggie version of this tonight! The Pico De Gallo is already chilling in the fridge!

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      Hi Regan,

      I don’t know how they can call that “Mexican Food”. Hamburger, tomato sauce and cheese-wiz sounds like something you’d get from 7-11 or AM-PM.

      I think most people don’t realize how good the Mexican food is in S.D. until they don’t have it anymore. I know that happened to me.

      I’d be interested to know how your veggie version comes out, can you let me know? Thanks.

      Happy Cooking!
      David

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    I want to make these for a get together we are having this weekend. Do you know about how many this recipe will feed? Thanks :)

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      Hi Bethany,

      Thanks for asking :-)

      It’ll depend on the size of your tortillas. I used the extra large (about 14 in.) and it made 4 big burritos.

      If you use 10-12in. you’ll get about 6.

      You may have to double the recipe depending on how many people you’ll be serving.

      Hope that helps and Happy Cooking!
      David

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    I was looking for the recipe for Roberto’s beef burrito, I came across this post and almost fell over, my wife Sue mouth started to water… How about the Roberto’s by the roller coaster @ Mission Beach. We moved away from SD in 1994, been back quite a few times, always get the Carna Asada Burrito. We have even tried freezing them and bringing them back to Minnesota. We just talked this past weekend if a Roberto’s type would make it here. Probably not, they like ground beef here. Yuk. Can’t wait to try this out. Have you ever tried to make the straight beef burrito? I have many times, I can’t figure out how they get the special taste. It is more stewed. Thanks again for the recipe, sounds like you have made many people happy. Those Vegas trippers, they have a Roberto’s in Vegas,
    Pat

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      Hi Pat,

      Ahh, you bring me back to a time when I used to go to that Roberto’s. It’s on the northwest corner of the intersection right across from the roller coaster. I used to get my goodies at the walk up window and bring it down to the grassy area just south of the roller coaster, that was the life!

      I’ll bet if a San Diego style taco shop were to open in your area it would be a big success. I hear all the time about the Mexican food back east and how “un-Mexican” it is, what a bummer!

      As far as a Roberto’s style beef burrito you can try these 2 recipes, I think you’ll like them.

      Machaca burritos – (similar to those beef burritos)

      Shredded Beef Tacos – (the beef recipe can be used for burritos and is really close to Roberto’s)

      Thanks for bringing me back to a simpler time (ah, the memories) and I hope those 2 recipes will bring you back to the feeling you get from being down at Mission beach :-)

      Take care and Happy Cooking!
      David

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    Cant wait to try this, So Cal native stuck in up state Ny with worst mexican food ever. Was wondering if you had way to make the hot sauce filabertos gives you with the tacos and carne asada burritos.

    Thanks

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      Hi Sun Devil,

      Sorry to hear there’s no good Mexican food in your area, bummer. I hope this will bring you a little taste of “home”.

      As for the hot sauce I think you’re referring to the sauce that comes in those little cups. If so you can take some of the pico de gallo from this recipe, add a little water to it and pulse it in a blender until you get the consistency you’re looking for. You may have to add just a little more salt since the water will dilute it a little.

      Or, you could make 2 batches of pico de gallo. One for the burritos and another to make the hot sauce by adding some water and pulsing it in your blender etc. It will taste pretty close to the sauce you get in those little cups :-)

      Hope that helps and please come back and let me know what you think.
      Happy Cooking!
      David

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      Hot sauce:
      Roasted Tomatillos, Rehydrated Arbol Chiles, Salt, and a garlic clove + blender. You’re Welcome. ;)

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        Hi Nick,

        Thanks for posting your hot sauce recipe, I’ll do some experimenting with it!

        Take care,
        David

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    Just found this site and i must say you Sir are awesome. Sure me living in Southern Arizona i can goto the local taco shop and grab a big fat carne asada burro but its nice to make at home and save some money too. This is outstanding. Only thing i changed is i got some of those mega tortillas from the local tortilla shop to make them huge like they do in the taco shops here. Thanks!!!!!! you have brought a little taste of heaven into my home.

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      Hi Nick,

      Thank you for your input. Since moving to the high desert I have to make them at home. There are some decent taco shops up here but all of them put beans into their burritos and the meat is not the same as in S.D.

      And you’re right about it being cheaper I have to pay 6 to 7 dollars to get the same size and ingredients as the 3 dollar burrito from San Diego from a taco shop up here. It costs me about 2 bucks to make one at home.

      Luckily my local market has those gigantic tortillas you mention. I’ve made them with the smaller tortillas and it’s just not the same.

      Thanks again and hope to see you back trying more stuff!

      Happy Cooking!
      David

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    omg i am so happy to have this!! ive been in north county san diego my whole life and just moved to a suburb in chicago and am depressed with the “mexican food” options that are here. i am an exeptional cook so i normally make my own mexican but this looks perfect!! now i have to find out where i can find carne asada in a meat market??? any suggestions?

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      Hi Britica,

      I know what you mean. It seems the farther away from San Diego you get the more “American” the Mexican food gets, (with a few remote exceptions of course).

      If you’re talking about pre-marinated carne asada I don’t know where you could find it in your area of Chicago. If you’re talking about what cut of meat to get there are a few options for you.

      The first and best is something called “flap meat” which is basically a very thin sliced flank or skirt steak. You can ask your butcher for flap meat first. If they’ve never heard of it then ask if they can slice a flank or skirt steak into thin slices about 1/8in. thick. (then follow this recipe)

      Another option is to use tri tip. It’s a little more labor intensive since you’ll have to do all of the slicing and dicing yourself. (then follow the recipe)

      The last option I’d recommend is using something like top sirloin, rib eye steaks or something with good marbling. It’s a little more pricy but will work.

      The main thing about great carne asada is to cook it in small batches over “raging” heat, the hotter the better to get that great sear. On a side note, the more small batches you cook in the same pan, the better it gets. Your pan needs a few batches to “season” it. A cast iron skillet is the best piece of equipment for this recipe :-)

      I hope this helps and please let me know how your burritos come out.

      Cheers,
      David

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    Nikki from France again….just made some carne aside burritos and I can’t thank you enough, they were so good. It gives us native San Diegoans a taste of home. Also, made your Mexican rice a few weeks ago and that was great too, you’ve got yourself lots of winners on this website.
    Thanks again!!

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      Hi Nikki,

      I’m glad to hear you liked the burritos! So many San Diego transplants miss that flavor and from what I hear, can’t find it anywhere else but SoCal and Arizona. Glad to help and it’s great to hear you’re trying other things :-)

      Also, thank you so much for your comment about the “winners” you’re too kind.

      Take care and Happy Cooking!
      David

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    Thank you for posting this recipe! I am making this tonight, you have totally made my day!

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      Hi Heather,

      I’m so glad to be able to make your day!
      I hope you’ll like the burritos as much as I do :-)

      Cheers,
      David

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    David,
    Thank you so much for sharing. I live in Vancouver, BC and got addicted to Alberto’s Carne Asada Burritos on my visits to LA. No good authentic Mexican food here and was looking high an low for something as good as the original and you’ve certainly done that. We are currently buried in snow and gray skies and I’m looking forward to adding some SoCal sunshine to my day with your lovely recipe. TC

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      Hi Noella,

      I’ve been to Vancouver and know what you mean about being buried in snow. Sometimes I miss that. Living down here in southern California I don’t get to see a lot of snow but there’s always plenty of sunshine. I hope these burritos will bring you that sunshine and take you back to that sunny Alberto’s taco shop feeling!

      Take care and Happy Cooking!
      David

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    David, I LOVE you! Thank you for this recipe….I really can’t thank you enough! Am from San Diego and live in Barranquilla, Colombia now and I posted before, but I just want to thank you again and pray that you have a WONDERFUL new year! Blessings always, Pattie

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      Hi Pattie,

      You’re too kind :-)
      I’m so glad to be able to help you out. It makes me feel so good to know that you really appreciate this recipe!

      I also wish you the best in this new year and hope you are blessed with everything you want out of life :-)
      Take care and don’t forget to enjoy the simpler things in life as they’re usually the best things.

      Kind wishes,
      David

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    Nice job, David! Sporadically tried to replicate this recipe for years. Never miss out on a carne asana at Roberto’s in Del Mar. Now living up here in Marin with forgettable Mex food. Just occurred to me — forgot the watery hot sauce tonight. Oh well, next time…

    Mark from RSF

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      Hi Mark,

      It took quite a few tries to get this right. I used chili powder and cumin in my first attempts and it just didn’t taste right so I started adding less and less stuff and found that less is better. Once I learned to keep the recipe simple I got that “Robertos” flavor. Thanks for trying it and Happy Cooking!
      David

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    How funny… I thought I was alone… I was reminiscing at work last night about stopping at Roberto’s and Santana’s in San Diego on the way home after a hard nights work and how nothing compares to San Diego Mexican food! LOVED reading the posts that I am not alone. I now currently live in Alaska and short of trying to get my niece to FedEx me a carne asada burrito, I finally resorted to searching the internet for the Roberto’s carne asada recipe and came across this site. I cannot WAIT to try the recipe! My mouth is watering reading the reviews.

    Thank you for making this world a better place David!

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      HI Willow,

      No, you are not alone :-) I hear from people all over the world that moved away from southern California and can’t find anything near what you get from those little taco shops. I’m glad you found me and I’m pretty sure you’ll love this burrito. (I had to laugh about “fed exing” a burrito, I’ve actually thought the same thing, only for shredded beef tacos LOL)

      I still live in California but have moved to the high desert where they still have good Mexican food. The only problem where I live now is that all of the Mexican restaurants add beans and rice to everything. And as you know, the carne asada burrito from San Diego only has meat, guacamole and pico de gallo. So, enjoy this little taste of home and take a look around, you’ll find some other S.D. favorites.
      Take care for now and let me know how it turns out… cheers!
      David

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      It amazes me how many have come and gone throught the SW and got hooked on the Carne Asada Burrito. I too lived in San Diego 20+ years ago and have missed that Roberto’s Mexican treat. Traveling to visit Apache Junction AZ in the winter, I found a little place where I could nestle in the corner booth and wallo in my burrito bliss. Now I can do the same at home in WI while shouting out loud how happy I truly am when enjoying your shared recipe. You’re in my favorites and I’m gearing up to make a big ole batch. Oh what Joy it is to be me and my family tonight! Thanks David.

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        Hi Dave,

        Thank you for adding me to your favorites. I hope you’ll be pleased with all of the recipes you try here and I hope to be adding more as time goes on.
        I know what you mean about “burrito bliss”, this is one of my favorite recipes and I’m happy to share it! I’m also happy to hear you don’t have to travel to get your “burrito fix” :-)
        Happy Cooking and take care.
        David

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    When you were “test driving” this recipe, did you ever try marinating the meat with lime juice instead of lemon juice? Or using lime instead of lemon in the pico de gallo? Don’t get me wrong, I loved this recipe, but when I lived in SD, we all used lime juice in our pico.

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      Hi Samantha Lee,

      Thanks for asking :-)

      Yes, I “test drove” a lot of my Mexican recipes with lime and they’re all great with lime. For me, lemon is just a personal preference. The only real difference I taste between the two is lemon, for me, is a little tangier and lime is a little more sweet. For any one else reading this, if you like lime more than lemon, feel free to substitute, either one works.

      Thanks again Samantha Lee

      David

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    I haven’t lived in San Diego for over 20 years, and I have missed Roberto’s/Alberto’s carne asada burritos ever since. Finding this recipe was a little gift. Soooooo good, and the family is happy. Thanks!

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      Hi Amy,

      Thanks for trying the recipe and I’m happy to hear the family likes it too. I hope to see you back to try more :-)

      Take care and Happy Cooking!
      David

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    Hi David,
    It’s Nikki again from France. So the so called mexican food in France is often topped with Swiss cheese or some other cheese that is just ‘off’. Also, the refried beans are kidney beans forked mashed. The old el paso taco kits sell like hot cakes, not judging but just not what I grew up with. On a more positive note, made carne asada burritos tonight and they were awesome.
    Thanks for the taste of home…oh and they sell guacamole in a jar that resembles green chile sauce more than guac:(

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      Hi again Nikki,

      Thanks for getting back to me :-)

      It sounds like the French don’t know what “real” Mexican food is, what a bummer. I guess it’s hard for any country to duplicate another’s dishes but I think most countries would want to be known for their own food.
      I’m glad you at least have those taco kits but that sounds like hamburger meat tacos and hopefully you can find avocados to make fresh guacamole.
      On a more positive note, if you can find the ingredients you can make some good Mexican food by looking around here. I’m glad you liked the burritos and it’s nice to hear I could provide you a little taste of home.

      Take care for now and I hope to hear from you soon… Happy Cooking!
      David

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    And why is that David? I don’t get it. It’s like Mexican chefs north of SD trained at a different culinary school. Beans? Rice? NOOOOOOOOOOOOOOO! It’s like the burrito is trying to hide something that way.

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      Hi Samantha,

      I may be wrong but I think a lot of the small taco shops add rice and beans to their carne asada burritos to cut costs and make a profit.
      I learned a long time ago that in the restaurant industry they use what are called “fillers”. These are less expensive ingredients used to bulk up the size of a recipe. In other words, “fillers” allow the restaurant to sell more (in this case burritos) at a cheaper cost, thus increasing profit.

      Another possible reason is that by adding rice and beans to the burrito it becomes an entire meal rapped into to tortilla. In my opinion this would be a combination burrito.

      In any case, I’m sticking with my beloved S.D. style carne asada burrito with only steak, guacamole and pico de gallo :-)

      David

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    OMG. Thank GOD you did this. I do not understand why Mexican food in CA is so different once you leave San Diego. I grew up in San Diego and LOVED the Carne Asada burritos from La Posta in Hillcrest. have lived in LA, SF, and now I’m up here in Humboldt and for WHATEVER REASON either they don’t know how to do this or they don’t bother. YAY!

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      Hi Samantha,

      I know what you mean. It seems that once you go north of San Diego county all of the taco shops (at least the one’s I’ve been to) put beans, rice and/or other things in their burritos. I have been hearing from people all over the country, and the world for that matter that nowhere can they find the S.D. style carne asada burritos except in S.D. and Arizona…. Hmmm, I wonder why.

      David

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    Soooo excited I found this. I’m from San Diego but living in France now and you should see what they try to pass off as Mexican. Gonna try this tomorrow. Thanks.. I just tried you website and it wouldn’t work:(

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      Hi Nikki,

      I’d be interested to know how the French prepare Mexican food, that sounds intriguing. I hope you’ll like the burritos and may I recommend looking around the site, you may find some other to your liking. Enjoy and Happy Cooking!
      David

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    Thank You for posting. I lived in San Diego for 14 years and LOVED Albertos Carne Asada Burritos (and Taquitos). Have looked for a recipe here and there and this is the first time I’ve found one that sounds like i remeber, am gonna try it tonite!

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    Thanks so much for this recipe, I moved back to Florida in 2008, and this was the best burrito I have had since! Cant wait to make them again.

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    Let me just thank you on solving this little mexican mystery, Im from Sacramento currently living on the other side of the world and have missed real mexican food so deeply. Especially the big fat juicy burritos, and this has been a cure for my deprived taste buds. It is exactly what i have been missing. Its so easy to make there’s no need for the restaurant anymore.

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      Hi Kryssy,

      I’ll bet it’s hard to find some of those favorites on the other side of the world. I’m happy to give you a little slice of home.
      Take care and Happy Cooking!
      David

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    Thank you so very much for adding this recipe. After living in SD for three years and eating these burritos everywhere I went, it was quite a shock to move to Florida to find that these kind of burritos don’t exist here. I have tried other recipes to only modest sucess. This is without a doubt the burritos that I had every chance I got in SD. Thanks again!

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      Hey Charles,

      I hear this a lot about the east coast. I wonder why no one has ever opened up a west coast style taco shop, I bet it would do well.
      Anyway, you can get your SD style Mexican food right here! Happy Cooking!

      David

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    Thank you, thank you. Like many of the others who have tried this recipe, we are from San Diego, Ca. as well, but now living in North Carolina, Raleigh area. My husband and I have had many discussions as to why the Mexican food served here is NOTHING like back home. We have been making our own fresh salsa for years (which is good since that is also hard to come by here). And now can make real carne asada for our new friends thanks to your shared recipe:)

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      Hello Mrs. Smith,

      I’m glad to be able to bring you a little piece of San Diego. I hope your new friends will like the SD style!

      David

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    Man. this is the best recipe ever… I used to eat at Alberto’s in Mira Mesa. Now, that I’m here in the Philippines. I’ve been craving for carne asada burritos… I can thank you enough!!! youre the best man….

    Rjay

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      Hi RJay,

      Glad to hear this recipe is going global. BTW I used to eat them anywhere I could get them…

      David

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    Thanks for posting this. I can’t wait to try it. I’m from Los Angeles with many relatives in SD. I’ve been eating Alberto’s and the many similarly named Mexican food places for a long time (Alejandro’s, Alfredo’s, etc). However, I’m now living in Japan, where the most”authentic” Mexican food is El Toritos. I’ve been craving Alberto’s style burritos, and unsurprisingly, it’s usually my first stop when arriving back in California. Can’t tell you how excited I am to try this, especially since most of the ingredients seem readily available here.

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      Hi Joey,

      I’m glad you found me. I hope this recipe will remind you of that S.D. flavor. El Toritos is tasty food but not the same as those corner tacos shops. I hope you’ll try some of the other recipes, you might find a few others that will remind you of L.A. and S.D. Enjoy!
      David

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    david,

    i too spent a lot of time in oceanside ca and ate at alberto’s almost daily. do you have a detailed recipe for the red hot sauce that they serve in the little plastic cups? all i know is they use japon chiles and roma tomatoes. spent years trying to figure it out but to no avail. can you help?

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      Hi Chris,

      Here’s an easy fix for that hot sauce in the little cups.

      Take the pico de gallo part of this recipe and add about 1 to 1 1/2 cups of water, another 1/4 teas of salt and another jalepeno (or maybe just 1/2 of one, depending on how hot you want it). Put everything into a blender and liquify it.

      It with be very foamy at first. Store it in a container over night to let the air bubbles dissipate and there you have it!

      Now all you need to do is find some of those “little cups” to fill up :-)

      Hope this will help you.

      Take care,
      -David

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    Hey!

    OH-EM-GEE. I love you. I’m a San Diego native and moved to Austin,TX a few years ago. I’ve missed Carne Asada burrito’s/chips/cali burritos SOO MUCH! The tex-mex food just doesn’t compare! I tried your recipe, and I can’t tell you how much I LOVED IT! felt at home as I took my first yummy BITE! Thank you soo much!!!

    Your the greatest.

    Truly,
    Sam

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      Thanks Sam,

      Glad to be able to bring you a slice of that great S.D. flavor! If you’re like me, you have to get your daily/weekly fix of great Mexican food! I think you’ll also like some of the taco recipes as well.

      Take care and OLE!!

      -David

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    I just want to tell you, “Thank you so much for helping me create such yummy authentic mexican dishes at home.” We are a large family that is not able eat out at restaurants but now, thanks to you, I’m able to create restaurant dishes at home. My whole family raves over everything that you’ve made. THANK YOU!

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      Thank you Mother of 5,

      You must have your hands full :-) You must also be a good cook since YOU made the recipes… all I did was give you some ideas, you did the work so take credit for a job well done… And say hi to the kids for me!

      Take care and Happy Cooking

      -David

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    Hi David,
    I just moved over to the Mid Atlantic Area and have not been able to find carne asada burritos like back home in Cali. Everywhere I went, their meat looked like something I’d serve my dog. When I came across yuor recipe and saw the picture I almost cried haha. Thank you so much for sharing this. I can’t wait to try it!

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      HI Waleska,

      I think you’ll like the results. I’ve heard from a lot of people and most agree this has that Cali taste, Enjoy!

      David

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    Thanx so much for this amazing recipe!! I grew up in san diego and was a very big fan of the carne asada burito. I live on the east coast and tried different restaurants out but nothing came close. Thankfully I found this recipe and went directly by it and it was amazing my hubby loves it too. Thanx again

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      Hi Kisha,

      Thanks for giving it a shot, I’m glad you like it. This is one of my favorite recipes and it looks like I’m not the only one that thinks so. I hope to see you back trying more of the recipes, there’s a lot to choose from:-)
      David

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    I lived in SD for 15 years and pretty much would’ve died were it not for the taco shops there. I will definitely give this one a try.

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      Hi Mike,

      I know what you mean. I lived off taco shop food for a while too. It was much better quality than your basic fast food burgers. Let me know what you think of the burritos and thanks for stopping by.

      -David

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        David,
        Tried them this past weekend. Came out great. I plan on trying some of your other recipes, too. Thanks again.

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          Hi Mike,

          Thanks for getting back to me and I’m glad you liked the burritos. It’s nice to hear you’ll be trying some of the other recipes. May I also suggest checking out my website. There you will find everything you see here and more. The address is http://onestopcook.com.
          Please let me know what you try next. I’m always happy to hear any comments you may have.
          Happy Cooking!

          -David

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    I graduated from UCSD in 1988 and spent a lot of time eating 2 things whenever I could: Roberto’s carne asada burrito and Albertos rolled tacos. I’m gonna try this, but I think Roberto’s used good old manteca instead of olive oil. I say this only due to the heartburn experience.

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      Hi clutchngrab,

      I’ve been to a few Robertos where I could actually see them cook the carne asada meat. They just toss it on a flat grill. No need for oil since the grill is well seasoned with everything they’ve already cooked on it. I know what you mean about the Manteca (animal fat). I like the olive oil because it’s actually good for you, although any oil or fat will work. Thanks for stopping by and give the recipe a try, I’ve never gor heartburn from it :-)
      -David

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    Just the smell of the food I am hooked. My sister was in the military in SD based on 32nd the Dry side. We ate at Robertos all the time. It brought back memories. Thanks I know it is going to be Great. Cant find the taste anywhere in Michigan.

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      Hi Carla,

      I hope you’ll find the taste as good as the smell. I hear it’s hard to find any good Mexican food back east. Thanks for stopping by and come on back for more!
      -David

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    This is pretty close.I lived in San Diego for 4 years and fell in love with Roberto’s. Its a great treat to be able to make these for my family. We do have good place here Oscar’s Taco Shop (owners are from San Diego) but its nice to make them at home.

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      Hi Blake,

      It is nice to be able to make great Mexican food at home, you can have that awesome San Diego style no matter where you live. Say hi to your family for me and hope to see you back to try more stuff :-)
      Happy Cooking!
      -David

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    This is perfect! I have been tryna get one of these at the local mexican spots here and they just cant do it! (upstate new york)… Yes that is just like the ones in San Diego!!

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      Hi Nikki,

      I’ve heard that a lot of people on the east coast just can’t find good Mexican food, glad to be able to help. You can find more great Mexican recipes at my website: http://onestopcook.com. Go take a look, I’m sure you’ll find something you like.
      Thanks for trying the recipe and have a great day!
      -David

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    David,

    Do you have a recipe for the red hot sauce found at the “Bertos” restaurants? It is so good! You know, the stuff in the red squeeze bottle? I’ve heard that it is dried red chiles soaked in warm water blended with garlic, onion, and salt. Does this sound right?

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      Hi Stephen,

      The hot sauce I get in the “bertos” restaurants comes in little plastic cups. I’m guessing this is what you’re talking about. I’ve seen it in squirt bottles in a few of the “bertos” and have made a similar type. Here’s a quick recipe off the top of my head:
      Ingredients:
      2 tomatoes
      1 jalepeno
      1/4 cup loose cilantro leaves
      1/4 onion
      juice of 1/2 lemon
      1/4 teas. salt
      1/4 teas. garlic powder
      1-1 1/2 cups water

      Method
      Just add everything to a blender and liquify.

      It will be foamy so I recommend making it a day ahead and refrigerate overnight. This will allow time for the air to “deflate” out of the mixture leaving you with a great hot sauce, like the stuff you get from the “bertos” restaurants.

      A quicky way of removing the air is to bring it to a boil just long enough to boil off the foam. You’re not trying to cook it here, just remove the foam so if you use this method, stand over it. It should only take a few minutes, then refrigerate until cool.
      Give it a shot, I think you’ll like it!
      -David

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        I remember the red sauce from Albertos in particular. Here is how I approximate it:

        1. Dry roast some chiles de arbol in a fry pan for a few minutes. Don’t burn – just give them some color.
        2. Just cover chiles with boiling water in a bowl for 15 minutes.
        3. Put chilis in food processor with garlic to taste (1 or 2 cloves), a little vinegar or lemon/lime juice and pulse.

        Now you have a basic chili paste. You can add a little of the soaking liquid to thin it out.

        From here you can use it as is or take some of it and make a red salsa by adding cooked or roasted tomato, onion cilantro, etc.

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          Hello again clutchngrab,

          Thanks for the input! I’m going to try experimenting with your information, I especially like the part about the roasted tomato and onion :-) Another little trick is to add some sour cream to the red sauce to give that “pink look” you find in some of the “sit down” Mexican restaurants.
          Thanks for the tips!
          -David

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    Hey David,

    So when I moved from Phoenix to Honolulu, I could not for the life of me find a good mexican taco shop. I love the “bertos” chain and usually judge a shop based on its carne asadas. Happened across this recipe and I swear this is the closest thing I have had since leaving the Southwest. Amazing! I’ve also heard skirt steak and flank steak will work. Have you had any luck with these 2 cuts of meat.

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      Hi Stephen,

      I’m glad to hear you liked the burritos! They are pretty awesome, and I’m glad to bring a little bit of Southern California to Hawaii.
      Flank and Skirt steaks can be tough cuts of meat and I would recommend them for fajitas. You can try using them for carne asada, just cut them into tiny pieces as in this recipe but don’t be suprised if the meat comes out chewy.
      Any good cut of steak will work for this like rib eye, tri tip, new york, flap steak or porterhouse. These are all tender cuts. Some of them can be pricey so depending on your budget, any one of these will work.
      Personally I like flap steak and tri tip. They are less expensive and taste great!
      Hope this helps and thank you for your question and for trying the recipe.
      Take care and Happy Cooking!
      -David

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    it aall looks wonderfull cant wait to try
    do you know how to make chicken like ell pollo loco does i hear its ancho paste it would be great we havent had that in ten years

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      Hi Sandy,

      I have only been to El Pollo Loco a few times and unfortunately have never tried to duplicate it at home. However, I did find a marinade online that might help you… go here for marinade. Scroll down a little and you’ll see the recipe. Hope that helps.
      -David

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    OMG!!!!!!!!!!!!! I am so excited to try this recipe. I am from San Diego, California and am now living in Barranquilla, Colombia (yes, South America). Have been here three years and my son Michael who tours (with STOMP from New York) is a “carne asada burrito from any-bertos, california fanatic”!!! I think that’s all he EVER ate when he grew in San Diego. He will be here tomorrow in Bogota, Colombia with his group STOMP for a week and I am planning to do some home cooking for them – Carne Asada Burritos Cali-Style is FIRST on the menu!!! They look like the REAL “any-bertos” of So. Cal…and can’t wait to try your recipe….including the homemade tortillas…trust me those are SOOOOOO hard to find over here too!! They don’t have a clue, what REAL Mexican food tastes like over here, even the best so-called Mexican restaurants DON’T come close…and I have been dying to taste these burritos since I got here!!! Thank you! Thank you for posting this recipe, I have been surfing the Internet for a couple of days now and I am grateful to have found it and best of all…so many people commenting with the same sentiments as my own. I will let you know how it turns out!!!! Best Regards, Pattie

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      Hi Pattie,

      I’m glad you found me and welcome to my food blog! It’s hard to believe you can’t find any good Mexican food in South America. I hope you and your son Michael (that’s my brothers name too) enjoy the burritos as much as I do. I’ll be waiting to hear how they came out. Take care and Happy Cooking!
      -David

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        Dear David: I wanted to let you know that the burritos were a hit over here! DELICIOUS and just like I remember them. OMG thank you for putting recipe on the Internet!!! Thank you and thank you again!!! Awesome, simply awesome!!!

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          Hi Patty,

          I’m so glad you like them :-) They are pretty tasty aren’t they. Thank you for giving them a try and hope you’ll try some of the other recipes you can find here.
          Happy Cooking!
          -David

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    I’m so fired up to try this! I moved to NYC in 93′ and grew up in Encinitas. I lived off of Albertos and Robertos…there’s nothing like it in New York. My mouth has been watering all day getting ready to try this! It’s really hysterical that everyone that has commented on this site all misses Carne Asada Buritos from SD! So much for Beaches, give me food! lol!!Thanks so much!!!!

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      Hey Gavin,

      This is that real deal…. The S.D. flavor is here! Simple ingredients make for a real good burrito… Enjoy:-)
      -David

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    I am anxious to try this recipie, my son lives in San Diego, I visit for 2-3 months a year. My favorite place is Taco Surf in Pacific Beach. As soon as I get off the plane its the first place I go. My neighbor is from Mexico and gave me a recipe for a green like salsa, 2 Mex. tomatoes with out husks, 4 Jalapenos, Cilantro, Avocados.

    They recommend once done put the seed from the avocado back in the mix to keep it fresh. Not sure but I tried it and it seems to help keep the color and last longer.??????????
    Jay-Delaware

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      Hi Jay,

      I hope your burritos will remind you of that great Mexican flavor and thanks for the tip and recipe for a green salsa, sounds spicy and delicious! I’ll have to try your avocado pit trick, thanks. Enjoy the burritos!
      -David

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    So excited to find this. I live in SW Arizona and cook Mexican all the time, but couldn’t get the taste I was looking for in the carne asada burrito. Ready to go. Looks just like what I want. Thanks you.

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      Hi Karen,

      I’m happy you found me and welcome! I hope you will find the carne asada taste you’re looking for in this burrito. I love this recipe and hope you will too. Let me know what you think and I hope to see you back to try more of my recipes. Take care and Happy Cooking!
      -David

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    wow this is a nice recipe though i am african i lovemexican more then african food ive tried this recipe and it was delicious thanks david

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      HI Cristina,

      I’m glad you tried and liked the burritos. I love Mexican food too.
      Out here in California there isn’t a whole lot of African style food. I wish there was so I could experiment with new and exciting flavors. Thanks for trying the recipe and hope you will try more :-)

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    I made the burrito and the pico de gallo and they were delicious! I am glad I stumbled across your site. Keep the yummy recipes coming :)

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      Hi Sandy,

      Thanks for trying the burritos! I’m glad you found me and welcome :-) More recipes on the way.

      Happy Cooking!
      -David

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    David,

    I’ve been telling my wife and kids for years about the carne asada burritos I used to get in San Diego (90-91). We even lived in San Antonio for a while. Great Mexican food but can’t get a “San Diego” carne asada burrito (believe me, I tried). I stumbled on your recipe soon after returning from Afghanistan and went right to store. We live in Okinawa so cilantro is hard to come by. Luckily we have a neighbor who growns her own. I was nervous as I was making the burritos as I wanted to manage expectations – my fear was I talked these up too much. The first bite told me the recipe was spot on! My daughter, our picky eater, wanted to know if I could make them again the next day. We now make them as least once a week. Can’t thank you enough.

    Jordan

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      Hi Jordan,

      Glad to help! I make these a few times a month myself. I hope you’ll try some of the other recipes as well. The tacos and enchiladas should remind you of the “San Diego” style as well. Please tell your family I said hi :-)
      Take care,
      -David

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    this is super exciting! i grew up in east county, san diego but live in d.c. now. every time i am home i eat at taco stands at least once a day. and every time i get back to the east coast i start googling san diego/baja style mexican food recipes, because it’s not like other mexican food! i have been doing that for 7 years with little success and have started traveling back with carnitas and tortillas and such. but it’s the carne asada and rice and beans that i miss the most.

    your recipes have solved my quest, and i am making shredded beef tacos tonight! (i have some left-over chuck steaks.) then i plan to start working my way through everything you’ve got, starting with carne asada!

    it’s also been fun to read that other people are in the same boat, missing the awesomeness that san diego has to offer. thanks for posting your recipes and inspiring to me try again!

    -amy

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      Hi Amy,

      I’m glad you found me! I hope the recipes will live up to your expectations and if you need any help with any of them feel free to contact me. Stay inspired and happy cooking!

      -David

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    Oh my goodness. I will love you forever if I can make this work. I live in Knoxville, TN. I grew up in Carlsbad, CA and I miss carne asada burritos and chips and cheese with guacomole ALL the time. I never thought about making it myself. Any time I go eat mexican here I ask them if they can make me a carne asada. They never know what I am talking about and they can never master it. Wish me luck!

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      Hi Alice,

      It took me a while to figure this out. I tried adding chili powder, cumin, oregano… a whole list of things to try and get that San Diego flavor. Then I realized that maybe it may be very simple so I just added a few basic ingredients and cooked it on very high heat and that was it! I have confidence you can do this recipe and I wish you luck. Let me know what you think :-)
      Good luck and Happy Cooking!
      -David
      P.S. If you have any questions feel free to email me.

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    Wow! Just Wow! I am a born and raised California girl, from Chula Vista. I have been in Florida for 3 years now and I cannot thank you enough. There is ZERO great Mexican food here. I made this today for my fiancee for Fathers Day. Cannot be happier! You are best! Thank you sooooo much for the recipe!

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      Hi Rebecca,

      I’m so happy to hear you enjoyed the burritos! I’m hearing a lot lately that there is no good Mexican food on the east coast. Glad to help out :-) Thanks for trying the recipe, and by all means, come back for more.
      Happy Cooking!
      -David

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      I think the great taco-shop style mexican food is particular to Southern California – especially San Diego. However in your neck of the woods, seafood, cuban and other forms of mexican should be great!

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      I was stationed in San Diego while serving in the U.S
      M.C. and ate at Ronerto’s and fell in love with the carne asada burrito. I moved to South Florida and actually found taco shops like the ones we know in California. In Orlando you have California Burrito Express, in West Palm Beach you have Anita’s Mexican Grill, and in Hollywood, and Miami you have Alberto’s or something like that. I found these by Googling Roberto’s Taco shops in Florida and it gave me a address and phone number to one. One thing led to another and I found the others. I don’t know what part of Florida you live in but it is worth a road trip!

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        Hi Joe,

        Thanks for the advice, I’m sure there will be some people here that will use your search technique to find quality Mexican restaurants in their area. Way to go :-)

        I actually live on the west coast so that would be quite a drive for me but if I’m ever in Florida I’ll take your advice and search for a good Mexican restaurant using google. Great tip and thanks for sharing with all of us here.

        Take care and eat a burrito for me!

        David

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    Completely perfect. been looking for a recipe forever and this is it! Thanks!

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    Wow! Haven’t seen this recipe since I lived in Colorado! I now live in Pennsylvania, and I gotta tell ya…they have no clue what a carne asada burrito is!!! Guess what’s for dinner tonight!!! Thank you….

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      Hi Darla,

      I’m glad you found the recipe! Let me know what you think and enjoy your dinner :-)

      -David

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        Hi David,
        I realize it’s been quite some time since I found and used your recipe for the Carne Asada Burritos, but just so ya know…they turned out fantastic!! Everyone loved them! I somehow lost the recipe while in the midst of moving and was determined to find it again. Again…guess what we’re having for dinner tonight?!? lol Thank you! ;)
        Darla

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          Hi Darla,

          Welcome back! I’m glad you found me again and I hope the move was a good one for you :-)
          I’m also happy to hear everyone loved them! I hope to see you back soon and trying some of the other recipes, the Mexican section is by far the most popular.

          And, if I may suggest bookmarking me. You’ll never have trouble finding me, or subscribe to the blog feed. That way you can be notified every time something new is added.

          Until next time, Happy Cooking!
          David

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    Thanks!!! I have lived in Colorado now for over 3 years but I used to go to Alberto’s when I lived in Arizona and get these all the time. I have been craving them so bad. I made them tonight for dinner and it was a pure heavenly treat and huge success with my family around the dinner tonight. Thanks again!!!

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      Hi Michelle,

      Wow…. thanks for the high praise! I’m glad you and your family enjoyed them so much! I live in the high desert northeast of L.A. now and can’t find a good San Diego (or Albertos style) burrito here which was part of the inspiration for developing this recipe. Thanks for trying the burritos and hope to see you back for more.
      Come see my new site at for more great recipes!
      Take care,
      David

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    I also have looked and looked and looked but no luck. There just isn’t anything like them and was finally inspired to Google and Thank God I did:) We just had new neighbors from SD move in down the street and we shared a similar story. I can’t wait to try this out. Thanks.

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      Hi Jeff,

      Thanks for stopping by. I hope you’ll the burritos to be up to San Diego standards and by all means, let your new neighbors in on them too. Let me know what you think, enjoy!
      -David

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    do you mean to write lemons in the recipe i’ve never heard of Mexicans using lemons in there food
    the food looks good and im going to try it with limes not lemons
    thanks
    bryan

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      HI Bryan,

      Limes will work fine, they’re a little sweeter than lemons. I like the tang of the lemon in this recipe and in San Diego lemons are used all the time in Mexican food.
      Citrus fruits are traditionally used in Mexican cuisine. Lemons, limes, oranges, mango etc. are used for various dishes and it depends on which part of Mexico you’re in to see them being used.
      Thanks for your comment and I hope you’ll enjoy the recipe :-)
      Happy Cooking!
      -David

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    Thanks can’t express how happy you’ve made me to find a San Diego Carne Asada Recipe. I used to visit my brother in law who lived in Fallbrook and he turned me on to the Burrittos then, I ate one everyday while I was there. We tried Albertitos, Robertos, and Albertos and they all were outstanding,and you are outstanding for figuring this recipe out, I can’t wait to try it tonite here in Michigan. Thanks Again!

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      Hi Karl,

      How’s Michigan these days? I hear a lot of people in the eastern half of the U.S. are deprived of good Mexican food. I’m glad to be able to give you a little slice of what is so plentiful here on the west coast.
      I hope you’ll enjoy the burritos and thanks for posting your comment.
      Take care and enjoy!
      -David

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    We are going to purchase some fresh made torillas over at the place you suggested – La Unica. Thanks!

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      Hi Freddy,

      I hope La Unica will have more than just tortillas for you. Hopefully they’ll have a variety of authentic Mexican products for you to use… And, your certainly welcome, glad to help.
      Take care and I hope you will enjoy the burritos.
      -David

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    OMG!! im From San Diego California!!! n i Live in GA now!! its been like 5years i haven’t ate a Burrito! n they make good ones here but nothing like San Diego!! i made this recipes OMG!!! i called it a Party In My Mouth!! lol… im happy i made it!! but more happy i found this!!! YAY

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      Hi Mayra,

      I’m so glad you liked the recipe! I hope you’ll find more recipes here that will put a “party in your mouth” :-)
      Thanks for trying the recipe!
      Take care and Happy Cooking!
      -David

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    you are totally gonna make me go buy all these ingreds today and make this!

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    A suggestion for people looking for a flour tortilla mix,

    I live in San Antonio, Texas and have many options, uncooked, store bought and fresh bakery tortillas…however when I want the freshest tortillas I make from scratch or use a mix. White Wings (Pioneer) makes a good mix. YOu might need to learn to roll them out but it is not that hard.
    Stephen

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      Thank you Stephen,

      I love “fresh” home made tortillas! Thanks for the tip :-)
      Looks like they ship too!!
      I’m interested to know what your “scratch recipe” is…

      Thanks again and Happy Cooking,
      -David

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        Generally I use about:
        3 cups all purpose flour
        1 teasp salt
        1 teasp baking powder
        2/3 cup lard
        1/2 cup hot water

        mix the dry, then the lard to pea sized
        crumbs form, add the water ( a little more a little less). Knead slightly into a dough.
        Let it sit for aobut 30 minutes or so
        pat into balls or patties.
        Roll from the center 1 time, 1/4 turn then roll (from center out)…and so on…etc.
        the water amount can vary with humidity and temp….good luck

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          Thank you Stephen,

          I’m definitly going to try your recipe!! Thanks for posting it :-)
          This will surely come in handy for those who want great homemade tortillas!
          Thanks again!
          -David

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        I forgot to say, once you roll them out cook one at a time on a hot comal(a cast iron skillet will work too…keep the pan very hot! do not grease it!
        I make and cook them at the same time. I generally can roll the next one before the other is done on pan :) (takes some practice).

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          Hi Stephen,

          Thanks for the follow up this is a great help…
          I just wish I had a tortilla press big enough for “giant” tortillas LOL…

          -David

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    How do you get the tortillas like back home. I was raised in san carlos/la mesa now live in fargo,nd they only have grocery store flour which is lame any help?

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      Hi Freddy,

      I use Guerrero Tortillas (14″) which I can pick up from my store, but, living in Southern Ca. I have access to many different brands and have found these to be very close to the tortillas at the San Diego taco shops. If you can find this brand in your area, I’d recommend trying those.

      You could make your own :-) I’m still working on a good home made flour tortilla myself and getting closer to a quality recipe that I can post. There are a lot of tortilla recipes out there and if you use one of those I’d recommend that the ingredients consist of all purpose flour, vegetable shortening, water and salt.
      Or…..
      I looked around a little bit on the internet and, though I’ve never been to North Dakota I found a place you might want to check out.. here’s the name and address:

      Name: La Unica
      WHERE: Southeast corner, 12th Ave S at Hwy 52, Moorhead
      WHEN: Mon-Fri, 10-6; Sat-Sun, 8-1
      INFO: (218) 236-1075

      I found the info from this link.

      Hope this helps and thanks for asking.
      Take care and I hope you can find (or make) a good quality “tort”!
      -David

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        I can get pretty good tortillas out here but I would like to try making my own, post it once you got it perfected, thanks , by the way 18 degrees outside here in tn. Right now I figure a good day to watch tv drink some servesa and got a crock pot full of beef and green bean, mushroom maranara with cheese tortalini to go in later

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          Hey Karl,

          I will post a flour tortilla recipe once I have it perfected so stay tuned!

          I like your thinking! What better way to spend a day than relaxing in front of the T.V. with a cool drink in a warm house with a big pot of delicious food cooking… Especially when it’s freezing outside… 18 degrees! Brrrr.

          Enjoy your dinner, it sounds fabulous :-)
          David

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    Do you have any recommendations for where to get good flour tortillas? I’m on the East coast and the only ones I can seem to find are the bland bleached flour tortillas in the supermarket.

    Thanks!

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      Hi Quin,

      Thanks for asking. I’ve been working on a good home made recipe and almost have it perfected. When it’s ready I’ll be posting it.
      For now, I can recommend finding an authentic Mexican restaurant in your area and see if they will let you buy some of their home made tortillas, most good restaurants will help you out. Other than that you can try finding a place online that will ship to you but that can be pricey.
      A good “store bought tortilla” that I would recommend would be a brand called Guerrero if you can find them.
      Another thing you can look for are “uncooked” tortillas. Some stores carry them in the lunch meat and cheese isle.
      Hope this helps :-)
      -David

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    Los Panchos in oceanside and lakeside are the best….any *ertos comes in second. I wish I could get one right now.

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      Hi Don,

      Give the recipe a try, I think you’ll like it. Let me know if it stacks up to Los Panchos.
      -David

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    When I moved to SD in 1986, a new friend took my brother and I to Juanita’s in Encinitas. At his suggestion, I got a carne asada burrito and 3 rolled tacos with guacamole. On that day, a love affair was born. Between Juanita’s and Roberto’s, I was a carne asada freak! I moved to the east coast in 1993 and haven’t been able to recreate “that taste” (came close recently, with a pre-made carne asada from Trader Joe’s), but I’ll definately give your recipe a try. Thanks for the tip on the taco sauce, too!

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      Hi Marc,

      I think you’ll be pleasantly surprised when you try it. There are some other great Mexican recipes here that I hope you’ll try as well.
      I know of a Juanitas in Oceanside (near the train station). It’s actually a converted house. I stop by there every time I get to Oceanside, good food and good margaritas!

      Thanks for stopping by and hope the burritos will bring back memories of “that taste”!

      -David

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    OMG!! I’m from Oceanside, CA, and I’ve been craving a Carne Asada from Albertos for the longest. When I go to Cali that is the first place I MUST go!!! There are absolutely no restaurants that I have found have the authentic Carne Asada like Cali, I just came across your website, and saw the picture!! I haven’t seen one of those since I’ve been to Alberto’s in Cali..I’m so ready to try this recipe!! Thanks for posting this!!
    Thanks,
    Kelveda

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      Hi Kelveda,

      Welcome!
      I think you’re going to like this recipe. It’s very close to the Albertos carne asada burrito. I think it’ll remind of that San Diego flavor… enjoy!

      -David

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      I know who you feel Kelveda I use to stay off Mission right down the street from Alberto’s…I cant wait to try this carne asada!!!They dont have go mexican food in NC…:(

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    Thank you SO MUCH. My best friend went to UCSD and talks about Cotixan all the time. We’re up in Seattle, and I’ve been wanting to make California burritos for him forever. I’m making this recipe tonight, and adding fries. Too bad I can’t get Cotixan hot sauce, but here’s hoping it’ll be similar enough to make a San Diego boy happy.

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      Hi Lisa,

      Thanks for giving the recipe a try, I hope you and your friend will like it :-) I’m wondering if you’re talking about the El Cotixan on Genesee Ave. near Balboa…. that’s one of my favorite taco shops!

      For a simple hot sauce you could try about a cup of your pico de gallo, add about 1/2 to 3/4 cup water, a little salt and an extra 1/2 jalepeno… run it all through a blender until liquified and that should give you a nice little “fresh” hot sauce similar to the hot sauce in the taco shops.

      Please let me know what you think.

      Take care,
      -David

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        Yep, that’s the one. Good advice on the hot sauce, I’ll try that next time. I invited four SD boys over for the feast, and every one of them declared triumph. I think i even saw tears. Thanks!

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    OMG! I am from Oceanside and I ate at Eribertos off North River Road. I have been living in Virginia for roughly 6 years and all I’ve ever wanted out of life is a Carne Asada or California burrito or 3 rolled tacos.. I am so going to use this recipe. Now can we all collaborate to find a recipe for 3 rolled tacos.

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      I didn’t even read your post, and I feel like it’s me talking, I used to go to the Alberto’s on North River Road also next to the 7 eleven every single day when I got out of school. I’m not sure if they changed the name to Eriberto’s or not, but it doesn’t matter the Carne Asada and the rolled tacos was it!!! I too live in the DMV area in Maryland..and I’m going to use this recipe ASAP!!

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        Hi Kelveda,

        I used to have a few favorite Albertos… one in Kearny Mesa near Balboa and Convoy and one in Encinitas on Pacific Coast Hwy. Both were great! I now live in north eastern L.A. County (in the high desert) and none of the Mexican restaurants even come close to the San Diego style Mexican food, they put beans and rice into everything.
        I had to make my own to get that flavor and am more than happy to share.
        I’m happy to hear you’ll be trying the recipe, I hope it’ll bring back some good memories :-)

        Thanks for stopping by,
        -David

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    these are excellent! made them and they are amazing…..what hot sauce do i use? we are missing the hot sauce.

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      Hi Mimi,

      Thanks for trying the recipe! Hot sauce is optional, and your choice. You can use your favorite hot sauce or salsa on these. I’ll be posting a fresh San Diego style hot sauce soon but for now whatever you like will work great. Hope this helps and HAPPY COOKING!

      -David

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    Does any one know where I can get authentic San Diego food in north jersey. 14 years in Daygo and i’m in withdrawls!

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      Hi Jake,

      I’m sorry I don’t know of any San Diego style restaurants in New Jersey but you can get some great “Daygo” style recipes right here!

      If anyone out there knows of any good restaurants in New Jersey for San Diego style food, please leave me a comment, I’ll be sure and pass it along to Jake.

      Thanks for your help:-)
      -David

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    When I was in the Marine CORP I lived in Oceanside and would go to albertos dailey for carne asada! I live in Wasilla Alaska now and there is nothing even close to good mexican food.Thank you so much for the recipe I cant wait to eat!! You rock!!! Thank you so much!!

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      Hi James,

      Glad to help bring you a little bit of San Diego. I hope you like it:-) Thanks for the comment and hope to see you back to try more recipes. Take care and HAPPY COOKING!

      -David

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    well, i cant wait to try this. its going to be a little harder then everyone because im here in the philippines and i lived in san diego since i was 6 yrs old down at miramesa, albertos there make the best carneasada. i cant wait to make it here..

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      Hi Renan,

      As long as you can find all of the ingredients it should be pretty easy for you. If you have any questions just let me know and I’ll try to help you.
      Thanks for your comment and HAPPY COOKING!
      -David

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    I am soooo gonna try this recipe! I’m from San Diego as well, now living in GA. Nothing comes close to those delicious taco shop burritos, rolled tacos, etc. Thanks so much!

    ~Amy H.~

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      Hi Amy,

      Thanks for stopping by and leaving a comment. You’ll see a lot of great Mexican recipes here as well as Italian, Country, Asian and even a few dessert ideas. Let me know what you think about the carne asada burritos!

      Thanks again,
      -David

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    Another method is to order the meat from kenedys carne in escondido, ca the meat is great but the shipping is bery expensive but very worth it if you grew up in SoCal

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      Hi Jonathan,

      Thanks for the tip. For anyone interested in checking this out you can go to their website at http://www.kennedyskarne.com/ They are pricey and it looks like they only deliver in the California area. The meat looks very tasty and has won lots of awards.
      Thanks Jonathan,
      -David

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    thank you thank you thank you!!! I also grew up in San Diego and had to move away for school to Los Angeles… I can’t find burritos made “the right way” anywhere.. Theres nothing like SD burritos.. everywhere else puts rice and beans in them..bleh.. I’ll be attempting your recipe soon.. Again, thanks!

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      Hi Clair,

      Thank you for the comment. I’m glad to see you’ll be trying the recipe… I know what you mean about adding fillers to a burrito. Adding rice and beans to a carne asada burrito takes away from the great flavor of the meat. Please let me know what you think of the recipe. I’m interested to know if you think it holds up to the San Diego standard and if you have any questions let me know, I’ll be more than happy to help:-)

      -David

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    I live in Canada now and the only authentic mexican food I can get are shredded beef burritos, I have been craving carne asada burritos from san diego and never thought i can cook it until i found this recipe. Thank you thank you thank you!!!!

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      Hi Gabi,

      I’m glad I could help you…. let me know what you think of the recipe. And if you need any help with it let me know and be more than happy to provide any information you may need:-) HAPPY COOKING!

      -David

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    Unbelievable. I’m a huge fan of the burritos out in San Diego and living on the east coast there’s nothing that compares to it. I’ve been wanting to make this for a long time and finally did tonight with my girlfriend. We were both blown away. The california burrito at Taco Surf in PB is my favorite so I added some hashbrowns to the burrito and cilantro to the carne asada. The result was amazing if not better than the real thing. I feel like you’ve cracked the DaVinci Code. Nice work David!

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      Thanks Matt,

      San Diego style carne asada burritos have always been a favorite of mine. I really like how you tweaked the recipe… after all a recipe is just supposed to be a guideline that is customizable. I’m gonna have to try your version, it sounds delicious! Thanks for your comment and also for the great tip! HAPPY COOKING!

      -David

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    can’t wait to try it. i’ve lived in washington state for 15 years and been looking and asking people the whole time for a place that made carne asada like the shops in San Diego, but never got close except a Roberto’s in Bend, Or. 300 miles is a little far to drive. thanks…

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      Hey Rick,

      That is a long way to drive….I wonder how much your gas bill is.. WoW!!! Glad to help..
      Making them at home is definitely cheaper than driving cross state. Let me know if your like them!

      -David

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    You are my freaking hero. I tried making the carne asada (just the meat) tonight and it was awesome. Now if only we could figure out how to make this safely while drunk at 3am, for the full San Diego taco shop experience.

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      Hey Jesse,

      Glad to see you liked the meat!
      If you make everything a head of time.. Cook the meat…make the guacamole and pico de gallo and put it all in the frig. All you’ll have to do later is put a tortilla on a plate with some meat and microwave it, then add the guac and pico de gallo and roll it up. That shouldn’t be too hard after “sockin” a few back… Hope this helps :-)

      -David

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    Wow!!! I lived in SD for 10 years, from 1981 to 1991. Of course I fell in love with the Carne Asada Burritos from Albertos. I too have been trying to find recipes and Mexican restraunts that have that “Albertos’ flavor” and had no luck at all (in the St. Louis area). This is it! To hell with my cholesterol level, I am adding this recipe to my weekly menu. Thank you very much onestopcook!

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      Thank you very much for your comment, glad to be able to help:-)

      You can also try the shredded beef taco recipe…It’s also pretty close to the Albertos style. Just go to “select a category” and click on Mexican food. You’ll find some great recipes there.

      HAPPY COOKING!!
      -David

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    WHILE I WAS PREPARING THIS RECIPIE MY HUSBAND SNUCK A TASTE…GIGGLING AND SMILINGHE SAID “THAT’S THE TASTE!” I HAVE SCOURED THE INTERNET FOR THAT ALBERTO’S TASTE! WE HAVE BEEN IN IDAHO FOR 10 YRS..TRIED AND FAILED TO REPRODUCE THE RECIPIE THANX THANX SO MUCH!

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    Where can I find the best Carne Asada Burrito and Fries in San Diego area? I will be in town the end of June.

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      Hi Sam,
      Thanks for the comment:-)
      I really haven’t found a bad Mexican restaurant in San Diego. I’d recommend just about any one of them. I would say that the most authentic Mexican food can be found in Old Town located near where the I-5 and the I-8 intersect.
      Hope this helps and have a wonderful time!
      -David

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    I lived in San Diego for about 10 years and my wife was born and raised there. We moved to Texas and had a longing for a good Carne Asada Burrito like the ones we used to get at Adalberto’s on Coronado Ave. (later changed to Victoria’s) I found this recipe about 4 or 5 months ago and have made it several times. It is very close. Close enough to remember what the real thing was like. This makes a great Carne Asada. I highly recommend it to anyone longing for that SoCal flavor.

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      I also grew up in the San Diego area, in Chula Vista then I.B. I now live in Texas also and have been to Chicago since I left there in 99. It is hard to find a good carne asada burrito when you grow up with the best.It is one of those things you just crave..I am hoping this recipe brings back the old familiar taste of home..

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        Hi Elsie,

        This burrito recipe is almost identical to the burritos I used to get at any of the “bertos” taco shops. I think you’ll love it! Let me know if it brings you back to that “special place”…

        Cheers,

        -David

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    I have been looking for this recipe. I have searched for carne asada burritos in Illinois and nothing like San Diegos. The first thing I do
    when I get to San Diego is go thru the drive thru to get a few carne asada burritos.

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    do you cater or do you just give people recipies? I have a family reunion in about a month and was just wondering. Thank you. I love mexican food. Who I am kidding I love all food.

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      Hi Sam,

      Thank you for the comment,

      I would love to cater for your reunion but unfortunately if I catered for everyone it would send me all over the world. The next best thing I can offer to people are great recipes that can be made in any kitchen.
      However, if you need help with making any of my recipes I’d be more than happy to help. You can e-mail me with any questions you may have and I will do my best to explain any method, ingredient or procedure to help you in your cooking journey.

      I hope your reunion will be memorable and I wish you and your family all the best.

      Thanks again,
      -David

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    Hello from Australia. This is a winner. My wife loved it, and so did I. You made a homesick San Diegan VERY VERY happy. One thing I think I would do different is is add some cilantro (coriander) into the meat to marinate. I think this might give the carne more of the flavor it needs. Good times!

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    Dude, I’m a S.D. native living in Australia, and I am DYING to turn my wife onto this chunk of heaven. I’m going to give this a go later on this week! Excellent work. My Alberto’s of choice is in Escondido, next to the Taco Bell. Oh the irony. That has to be the worst performing Tack Bell I have ever seen!

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    Hi
    I have been looking for this recipe for such long time. Thank you so much.
    By the way, what is the serving size for this recipe?

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    Ahh thank you for THIS! My wife and I used to live in SanDog and we would get these whenever we could. Moved east long ago and havent had these beauties in forever. Last weekend took a trip to Phoenix Az and found a few taco shacks- you know the kind- and picked up 2x burritos to eat in the hotel. By the weight of the bag I felt like I was already a step closer to that singularly impressive flavor! Once we sunk our teeth in we knew we had been reunited with a favorite flavorful old friend.
    I will be trying this recipe this week, and I can tell by the other reviews this is as close as I will get to that rolled up piece of heaven :D
    -Ben in Fl

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      Hi Bill,
      Thanks for your comment. I’d be interested to know what you think after you make them. For more “SanDog” Mexican recipes that will bring the taste back home, check out some of my other Mexican style recipes. I’m sure you will find some of your other favorites as well.
      Keep in touch, I’d be happy to hear from you again:-)
      -David

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    SuperBowl Sunday and guess what we’re having for dinner… *wink* I’ll let ya know how they turn out…

    Kim

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      Thanks Kim,

      I’ve heard that maybe I used a little too much lemon in the recipe ( I like it that way ) so you might want to keep that in mind. I’ll be happy to hear what you think:-) I’ll be watching the Superbowl too, I hope it’s a good game.
      Hope to hear from you soon.

      David

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    YES! I, like the person beneath me, am also from San Diego… I now live in Iowa and you would be surprised at what passes for Mexican cuisine here. I can’t possibly thank you enough for posting this.

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      Thanks Kim,
      I’ve heard from a lot of people who say it’s hard to find good Mexican food just about anywhere in the mid to eastern U.S. I’m glad I could help:-) If you like this recipe I’d be happy to hear what you think. Please pass it on if you know someone else who might want to try it.
      I’d also like to invite you to try more of my Mexican recipes, they can be found by clicking on “Mexican” in the category section, I welcome your feedback.
      Thanks again and HAPPY COOKING!

      David

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    My brother lived in Oceanside and he made me try these. I haven’t had one since and I have been craving it for years!!! Everytime I go to San Diego area I get one. I can’t wait to try this at home. I am military and we live in louisiana…I know I’m not gonna find one in a restaruant here! Thank you so much!!!

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      Thank you for your comment LaRae, I’m sure you will find that this is very much like the one from San Diego. I used to eat at the Albertos in Kearny Mesa all the time as well as a place called El Cotixan in Clairmont. The recipe I created here may have too much lemon in it or maybe I worded it wrong. I just squeezed the lemon over the top of everything so it may be a little less than in the recipe. It also depends on how juicy your lemons are. Please send me a message after you try it… I’d like to know what you think.
      I don’t think you’ll find one in a restaurant there either, my sister lived there for a while and told me Mexican food is almost non existent.
      Thanks again and HAPPY COOKING!
      David

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    This was great!! I made it twice, the second time I used half the amount of lemon on everything, which for me was perfect! The quacamole and pico are great for snacks anytime.

    thanks!

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      Thanks Mike, I’m glad you tried it a second time and made them to your liking. For me, a recipe is just a guideline that can be changed to suit a particular taste. Let me know if you try anything else, I’d be glad to hear from you again. HAPPY COOKING!

      David

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    I grew up in Oceanside/Carlsbad and we ate at Alberto’s at least once a day!!! I live in Maine now and haven’t had real Mexican food since 2001! I’m going shopping and trying your recipe tomorrow.
    Thank You, Thank You!!!

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      Hi Rhesa, I’ve lived all over San Diego and Albertos is one of my favorite Mexican restaurants. I used to go to the one in Kearny Mesa. Let me know what you think of the recipe…is it like you remembered?

      David

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      This recipe is great. growing up in La Mesa & P.B. now live in Bangor “NO” real Mexican food to be found, and I have tried. Thanks for the recipe. I’ve made it 3 times and each was better than the last.

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        Hi Larry,

        I’m happy to hear you’re liking the recipe! Sorry to hear you can’t find any “real” Mexican food in Bangor but hey, now you can make it at home!

        Come on back and try more stuff, I’m sure you can find another Mexican favorite that will satisfy your taste buds :-)

        Happy Cooking!
        David

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        I just found this site and recipy. I lived in San Diego for 20 years now I’m in east tn. I have found some good mexican food here but the burritos are a lot different here ready to try this recipy my mom left me a house in me 20 miles from Bangor yea no mexican food to speak of ther get in touch the next e were back ther can cook up a feast. I got the beef an cheese burritos down

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          Hi Karl,

          Welcome to the site and I’m glad you found me :-)

          Sorry to hear you can’t find that much good Mexican food back there but you came to the right place. You’ll find a lot of S.D. style Mexican recipes here so feel free to look around.

          I think you’ll be pleasantly surprised with this Carna Asada burrito. It’s very close to the ones you’ll find at the taco shops in S.D.

          Come back and let me know what you think and Happy Cooking!
          David

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            Thanks David Made the burritos guacamole and poco de Galla and mexican shrimp cocktails for Father’s Day Had some friends over to and they loved them. This is the closest I’ve had to San Diego burritos in 8 years. I should have made some red hot sauce to go with them I like it hot. Took a burrito to work for one guy to try and he said the best he ever had. Gave him the recipie I’m Gona make this more often and also try with some of my venison meat. Thanks again

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              Hi Karl,

              Thanks for stopping back here to let me know what you thought of the burritos, I appreciate it :-)

              It sounds like your Father’s Day get together was a hit, that’s fantastic! Sorry to hear its been 8 years since you’ve had a S.D. style burrito but now you can have them all the time! Not only that but you might become the “go to guy” for Carne Asada!

              It’s also nice to hear you brought one to work for a guy and he loved it! Thanks for giving him the recipe and spreading the word, that’s just so awesome… you’re great!

              I’d be careful if you use venison for this recipe though. Venison is a very lean meat and cooking it the way we’re cooking the steak in this recipe might make your venison very tough. Just a heads up here :-)

              Anyway, thanks again for your input and hope to see you back to try more stuff.

              Happy Cooking!
              David

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    I grew up eating a similar burrito from
    Pedro’s in San Clemente, Calif. and I am very
    excited to find & try this recipe.
    Nothing like it on the East coast.
    Thanks a bunch!

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      Thank you Suzanne, Let me know what you think. I’ve never been to Pedros and am wondering if it is similar to Albertos. I’ve also heard there is nothing on the East Coast that is similar to the Mexican food on the West Coast.
      David

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        Ohh without a doubt there isn’t anything like that in florida. I’m from chula vista and this is the best style for sure. I’ve been looking around here in Gainesville at all the mexican resturaunts for something similar and nothing close. At least so far. Thanks for posting the recipe, I feel ican end my search and just cook them from home now :D

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          Hey Cd,

          Thanks for stopping by. I think you’ll be impressed at how close this recipe is to that “good ole” flavor of SoCal… Enjoy!!

          -David

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    I can hardly wait to try this recipe. There is no carne asada burrito like the ones in San Diego. My mouth started watering as soon as I seen the picture. Thank you so much!!!!!!

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    YES!!! YES!!! YES!!! I’m from San Diego and have looked and looked ….. and looked some more….for a recipe that sounds like the Carne Asada burritos at Alberto’s — AND THIS IS IT!!! Thank You Forever!!!

    +Jeri, in upstate New York

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      IM FROM SAN DIEGO I WAS SITTING AROUND THE HOUSE THINKING ABOUT WHAT I COULD COOK,THE FIRST THING THAT CAME TO MIND WAS A CARNE ASADA BURRITO BUT IT HAD TO BE SAN DIEGO STYLE SO I GOT ON WEB AND THE FIRST THING THAT CAME UP WHEN I GOOGLED “CARNE ASADA BURRITO’ was this website with this recipe.THIS WAS EXCELLENT AND THE WHOLE FAMILY IS FULL . THANKS ALOT

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        Hi Nichole,

        I’m glad you found me… thank you google :-) I’m happy to hear you and your family liked the recipe. I hear there aren’t too many places to find San Diego style Mexican food, you came to the right spot. Hope to see you back to try more.
        Take care and Happy Cooking!

        -David

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