Carne Asada Burrito, San Diego Style
Dovetailing Tip: Use leftover carne asada from Meal 1 to replace cooking the meat in this recipe to make a quick easy weeknight meal.
|2 pounds||beef, skirt (any fajita style cut of meat) or 2 lbs flank steaks (any fajita style cut of meat)|
|PICO DE GALLO|
|1/2||onions, white or 1/2 red onion|
|1||jalapeno pepper, small|
|1/4 cup||cilantro, fresh|
|1/4 teaspoon||garlic powder|
|1 pinch||oregano, dry|
|1 pinch||chili powder|
|1/4 cup||pico de gallo|
|1 dash||hot sauce|
|CARNE ASADA BURRITOS|
|carne asada meat|
|pico de gallo|
|flour tortilla, large|
|cheese, mexican blend|
Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
Pico De Gallo:.
Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
Carne Asada Burritos:.
Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.