Carne Asada Burritos

My little 8 year old eats 4 Carne Asada tacos with Cotija Cheese and cilantro at least twice a week ($1.25 ea)..............The Mexicans may have come to America but they still use the same junk meat they used in Mexico. Mexican never had a choice when it came to good meat they always got the scraps from the rich Ranchers in the old days. This tradition lives on, The meat is still not up to what Americans eat.
  I take Sirloin, or New York and pound it thin marinate with lime juice, salt and pepper. cook on a BBQ, slice and build mini corn Tacos, burritos or Quesadillas. I don't buy the fact you have to use junk meat to make a simple inexpensive dish. I was born in a country that offers a choice of quality meat and I will use the best I can raise or buy......BillyB

I'm not sure if this will help, but here's a link that may be of interest:
http://chef2chef.net/reci...tion/mexican/page1.php

All, I stumbled upon this thread and immediatly began salivating. After 24 years in the Navy, I spent my last twelve years of active duty in San Diego and the plethora of REAL GOOD mexican carne asada purveryors is endless. I lived in IB (Imperial Beach) and there was a joint on Palm Avenue named Jalisco's... awesome. I worked at Fleet Combat Training Center in Point Loma we went to lunch down this long hill which ended at Santana's. The carne asada burrito was twice the size of a football. I now reside in Georgetown Texas and what passes for carne asada here is pathetic. Fortunately I get to go to Oxnard on occasion  and they got truely awesome carne asada too. (Not to mention the menudo!) EAT ON!

Thanks for sharing that recipe Russ Jackson. I can't think of anything I want more than a yummy Carne Asada Burrito right now...with onions and cilantro. Sounds fabulous! :)

If you are near Escondido Ca stop by this place
http://www.kennedyskarne.com/
They use choice angus beef and have an orange marinated carne that is great, besides the one that wins all the awards.

Your link has too many redundant characters and doesn't resolve. Here it is cleaned up: http://www.kennedyskarne.com/

BillyB


My little 8 year old eats 4 Carne Asada tacos with Cotija Cheese and cilantro at least twice a week ($1.25 ea)..............The Mexicans may have come to America but they still use the same junk meat they used in Mexico. Mexican never had a choice when it came to good meat they always got the scraps from the rich Ranchers in the old days. This tradition lives on, The meat is still not up to what Americans eat.
  I take Sirloin, or New York and pound it thin marinate with lime juice, salt and pepper. cook on a BBQ, slice and build mini corn Tacos, burritos or Quesadillas. I don't buy the fact you have to use junk meat to make a simple inexpensive dish. I was born in a country that offers a choice of quality meat and I will use the best I can raise or buy......BillyB

Wow Billy...that is SUCH a douch bag thing to say. I'm Mexican and its nothing like u say about the whole meat thing lol. Where do u get ur info? Anyway, New Mexican food (I live in NM) is the closest u can get to Mexican food cuz most Mexicans live here anyway. The best carne asada burrito I have ever eaten was from "Caesar's" mexican/greek restaurant. They are big and so delicious! Very authentic :)

When I lived in San Diego and worked in Point Loma there was a place we would frequent for lunch that had these monster carne asada burritos. It was called Alberto's and it was on the corner of Rosecranz and Shelter Island drive. They would use really thin marinated slices of meat and I sure wish I could duplicate their meat hare in Texas. The carne asada I get here is nothing like what I used to get in San Diego....sigh.

Russ Jackson


I lived in San Diego for 15 years and there were Mexican Stands with names like Roberto's,Alberto's,Hilberto's etc. They all served a large Burrito called a Carne Asada it has what i believe is skirt steak marinated in lime juice and other stuff then cooked and put into a large tortilla with onions,salsa fresca and alot of cilantro. And of course ripe avocado. I have been able to make a close version however it is not exact. If anyone knows how to make one just like the ones in San Diego I am sure alot of us would be in your debt. For those of you whom have never tried one next time you get to San Diego it is a must try. Thanks Russ

 
I just always called all those The "O" Places. I'll take a Chili R Buritto to go along with that Carne Asada.

A Carne Asada Burrito would be in my last meal for sure...Russ

New Times Magazine Best of Phoenix 2011:
http://www.sonoramesquitegrill.com/
Have not been there but the New Times list is well respected.