Carne Asada Burrito

Carne Asada Burrito, 3.9 out of 5 based on 74 ratings
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Rating: 3.9/5 (74 votes cast)

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


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!


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Carne Asada Burrito — 287 Comments

  1. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    OMG! These are the I have been looking for a “street taco” recipe and not a burrito, just the meat and let me tell you that this was awesome! I buy the ready to cook flour tortilla and top with onions, cilantro and a little lime. Magnifico! Also, I don’t think I ever commented on your rolled chicken tacos, I think that’s what you called them with homemade refried beans and rice…omg that was delish as well. I have been looking for the asada meat and mexican rice recipe and I totally love your recipes. Thanks so much for sharing.

    • VN:F [1.9.22_1171]
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      Hi Sharon,

      That’s awesome!! I like that you used the carne asada for your tacos… Way to improvise :-)

      And thank you for letting me know about the rolled tacos and Mexican rice! Glad to see you’ve been looking around and trying other things. Hope to hear more from you in the future.

      Take care and Happy Cooking!

  2. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    first attempt at a Burrito. Loved it, fun to make and eat too.
    next time may try a little less lemon in the pico de gallo and guac (i used a huge lemon and it a tasted a little bit too tart)

    • VN:F [1.9.22_1171]
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      Hi Deniz,

      Congratulations on your first attempt at making a burrito, it sounds like you nailed it!
      I hear you about the lemon… too much is overpowering. You can also substitute lemon for lime, it’s not as sour, just squeeze in a little at a time, stirring and tasting until you get it just right:-)

      You passed “Burrito 101″ with an A+ great job!

  3. 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,

      • VA:F [1.9.22_1171]
        Rating: 0 (from 0 votes)

        I am looking for the Albertos style hot sauce too. Could you send me that, please! :)

        One thing I am curious about too is the tortillas they use. The ones at the store aren’t the same. I am wondering if the taco shops use some kind of lard tortillas or something.

        Thanks so much for posting these recipes.

        • VN:F [1.9.22_1171]
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          Hi Charlie,

          Scroll down and find my response to Tim Czarnecki, he had the same hot sauce question, you’ll find an answer there.

          As for the tortillas, a lot of the taco shops order there tortillas fresh from a manufacturer or make their own so it’s hard to find them in your store. Taco shop tortillas are usually made with flour, water, salt and either shortening or lard. What makes them better than store bought is “freshness.” They don’t sit on a shelf for days…

          The closest “store bought” tortillas I’ve found for taco shop quality are either “Guerrero” or “Romero.” You can even find uncooked tortillas sometimes but they are usually too small for burritos of this size.

          I’m working on a recipe for home made “torts” and almost have it perfected. I’ll be posting that when I have an easy way to make them.

          Hope that helps and Happy Cooking!

      • VA:F [1.9.22_1171]
        Rating: 0 (from 0 votes)

        Hi, I’ve been looking for that “berto’s” hot sauce recipe for a long time. Please post it or send me a copy as well. Thank you.

        • VN:F [1.9.22_1171]
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          Hi Tim,

          The “Bertos” hot sauce is easy to make so here you are:

          Make the pico de gallo part of this recipe first but substitute the same amount of white onion instead of red.

          Add your “pico” to a blender along with enough water to cover by about 1/2 inch. Add about 1/4 teas. more salt since the water will dilute the sauce. You can also add 1 to 2 teas. white vinegar as a preservative to make it last longer in the fridge (about a week). Pulse your blender until you get the right consistency.

          While the sauce is still in the blender dip a spoon in and taste to see if you need more salt. That’s it :- )

          Note: If it’s a little foamy just let it sit for a while stirring occasionally. The foam will disappear.

          You can also add a pinch chile powder and/or cumin powder to make different variations.

          Hope that helps and Happy Cooking!

  4. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    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

    • VN:F [1.9.22_1171]
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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 :-)

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