Carne Asada Burritos

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Russ Jackson
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2007/12/08 10:32:32 (permalink)

Carne Asada Burritos

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
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    wheregreggeats.com
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    RE: Carne Asada Burritos 2007/12/08 10:56:46 (permalink)
    I'll be watching ... Sounds great, I've been to San Diego and know exactly what you mean.

    Isn't the steak usually cooked over an open fire?
    #2
    1bbqboy
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    RE: Carne Asada Burritos 2007/12/08 11:02:52 (permalink)
    Do you think a San Diego Carne Asada Burrito is different than an LA one, or a Redding one, or a Medford one?
    Is there something in the SD spicing?
    #3
    cornfed
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    RE: Carne Asada Burritos 2007/12/08 11:37:14 (permalink)
    It's that they're so readily available. We're talking every corner in the county. It's like getting a burger in most places. It's part of the culture. It's not about better or worse. It's just everywhere.

    Go Chargers!
    #4
    UncleVic
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    RE: Carne Asada Burritos 2007/12/08 11:37:22 (permalink)
    Where's BT? He hits alot of them stands out there..
    #5
    1bbqboy
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    RE: Carne Asada Burritos 2007/12/08 12:24:22 (permalink)
    quote:
    Originally posted by cornfed

    It's that they're so readily available. We're talking every corner in the county. It's like getting a burger in most places. It's part of the culture. It's not about better or worse. It's just everywhere.

    Go Chargers!

    That's why I'm interested if they use some spice unique to SD, or if it just tastes better because of where it's being eaten. Maybe the fresh citrus used in the marinade, or oranges in addition to the traditional lime. Cloves too, in some recipes. I can't find anything specific to SD though.
    This OC Weekly article says it's the butchers doing the spices, each shop having their own spin:
    http://www.ocweekly.com/food/food/checklist-please/20826/

    Norcal vs. Socal Carne Asada. Hmmm. Now I'm intrigued
    if the spices change as the burro heads North up I 5.

    Uncle Vic, BT, when he's in SF is closer to me in Southern Oregon than he is to San Diego. Califoria's not that wide, but it's 800 freakin' miles long
    #6
    Russ Jackson
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    RE: Carne Asada Burritos 2007/12/08 12:34:23 (permalink)
    quote:
    Originally posted by bill voss

    Do you think a San Diego Carne Asada Burrito is different than an LA one, or a Redding one, or a Medford one?
    Is there something in the SD spicing?


    Definatly different in San Diego than other places. Trust me I have tried them in Chicago, Grand Rapids, Denver, LA, Vegas and many other places. No beans, lettuce,cheese,or rice just Marinated Skirt Steak, Pico De Gallo, Avocado and a thin salsa. Served in a slightle grilled flour tortilla. They finisk the meat on a griddle and it has the juices make a kind of light gravy. Quite salty and limes are used. The marinade is the secret to success. Thanks Russ
    #7
    1bbqboy
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    RE: Carne Asada Burritos 2007/12/08 12:58:02 (permalink)
    searching a litttle more, I found this post from CH talking about Mexican sweet limes. Maybe that is the difference....
    http://www.chow.com/recipes/10679
    The steak in the picture is not cut like any asada I know. Here in LA, Beef for asada come in long, thin sheets. The recipe also forgot to use any cilantro, heaping handfuls are the norm, or any salt or white pepper, or any chili pepper! We also use mexican sweet limes, which look like lemons and are sweeter and yield more juice than a green lime. I've never HEARD of sugar, ick! We use the beer, WHITE onions, lemon, garlic ad the stuff I mentioned above.

    Since the beef comes already in the strips, we layer it with the marinade in a big container or bag, let it sit overnight, and grill it, flipping once. It cooks WAY QUICK. Then we serve it right away with fresh, warm, corn tortillas, more cilantro and onion-maybe some avacado sauce (not guaccamole, sauce) and salsa fresca.

    Whomever invented this recipe seems to have made up thier own "asadaish" recipe, outta their nether regions.

    Diana | May 24, 2007 03:52PM
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    enginecapt
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    RE: Carne Asada Burritos 2007/12/08 13:11:59 (permalink)
    SD carne asada isn't any different than anywhere else here in So Cal. it's marinated strips of skirt almost alway cooked on a flat grill, or sometimes over open flames. If you order the burrito you get it like the OP described, and if you order a carne asada plate they grill and serve it with sliced onions and jalapeños.
    #9
    1bbqboy
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    RE: Carne Asada Burritos 2007/12/08 13:17:15 (permalink)
    Our Carne up here is really good too, Capt. But we don't have those limes. Or maybe we do, and I've never realized the difference. I'll go out and scout around up here and ask some folks. Our local Mexi population hails from your part of the woods more than SF. Straight shot up I 5.
    #10
    enginecapt
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    RE: Carne Asada Burritos 2007/12/08 14:52:05 (permalink)
    I prefer to cook with tart limes like a Bearss over the sweeter ones.
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    Russ Jackson
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    RE: Carne Asada Burritos 2007/12/08 15:46:00 (permalink)
    quote:
    Originally posted by enginecapt

    I prefer to cook with tart limes like a Bearss over the sweeter ones.

    I think Mexican limes are the best for marinating and they make the only ones I use in a bloddy mary
    #12
    esl899
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    RE: Carne Asada Burritos 2007/12/13 16:33:08 (permalink)
    Can't go wrong with authentic border style mexican food!!
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    desertdog
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    RE: Carne Asada Burritos 2007/12/13 20:49:36 (permalink)

    I will be in San Diego on Dec 26th-28th for the Holiday Bowl. Will plan on doing a bit of field research on the subject!



    Meanwhile, here is Carne Asada, Tucson Style!











    #14
    ann peeples
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    RE: Carne Asada Burritos 2007/12/13 20:55:10 (permalink)
    Looks fantastic!!
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    tamandmik
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    RE: Carne Asada Burritos 2007/12/17 10:46:48 (permalink)
    The Carne Asada burrito is available EVERYWHERE in Las Cruces New Mexico. From restaurants to convenience stores/gas stations, they are available, and usually for very cheap. This has become a staple of mine since I've moved here. In fact, many people eat these for breakfast.
    #16
    mattzito
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    RE: Carne Asada Burritos 2008/01/12 06:20:57 (permalink)
    Robertos in Las Vegas, Nevada makes great carne asada burritos. They're even cheap. I think I spend $6 with guacamole added on the burrito and rice and beans on the side and skip getting a drink their and take home. They have a great carrrot sald there that's included with the salsa bar.
    #17
    Turin
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    RE: Carne Asada Burritos 2008/05/16 12:26:11 (permalink)
    quote:
    Originally posted by Russ Jackson

    Definatly different in San Diego than other places. Trust me I have tried them in Chicago, Grand Rapids, Denver, LA, Vegas and many other places. No beans, lettuce,cheese,or rice just Marinated Skirt Steak, Pico De Gallo, Avocado and a thin salsa. Served in a slightle grilled flour tortilla. They finisk the meat on a griddle and it has the juices make a kind of light gravy. Quite salty and limes are used. The marinade is the secret to success. Thanks Russ


    Where did you have one in Grand Rapids? I've been trying to find a good one since I got back from San Diego a couple months ago.
    #18
    exsquidao
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    RE: Carne Asada Burritos 2008/05/16 13:09:03 (permalink)
    The Carne Asada burritos from Roberto's Taco shop(s) in SD were the bomb along with a side of the rolled taco's.
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    jimcfs1
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    RE: Carne Asada Burritos 2008/05/16 20:31:35 (permalink)
    When I was in Las Vegas last month, I hit the Roberto's Taco Shop right across from UNLV. I got a carne asada burrito and a carnitas burrito. Both rank as some of the best I've ever had.
    #20
    MiamiDon
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    RE: Carne Asada Burritos 2008/05/18 10:57:24 (permalink)
    As carne asada just means "roasted meat", I can see that there might be regional variations.

    Think of it as the Mexican version of, "What goes on a hot dog?"
    #21
    leethebard
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    RE: Carne Asada Burritos 2008/07/01 15:57:25 (permalink)
    Costco sells a marinated skirt steak Carne Asada, ready for grilling. It's pretty damn good.You can make your own Burrito's!!!!
    #22
    PapaJoe8
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    RE: Carne Asada Burritos 2008/07/01 16:45:33 (permalink)
    Don, your right! Carne Asada here in Texas is different at every place you order it. It comes as a steak at many places. Some areas may have a more consistent version. The worst I ever had was wonderfull! :~)
    Joe
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    Texianjoe
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    RE: Carne Asada Burritos 2008/07/01 18:17:08 (permalink)
    quote:
    Originally posted by PapaJoe8

    Don, your right! Carne Asada here in Texas is different at every place you order it. It comes as a steak at many places. Some areas may have a more consistent version. The worst I ever had was wonderfull! :~)
    Joe


    "Carne Asada" just means "Grilled Meat" could be beef, goat, chicken, steak, ribs etc. That's why it is so different everywhere. Sorry if you already knew this.

    joe
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    Russ Jackson
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    RE: Carne Asada Burritos 2008/07/01 18:34:44 (permalink)
    quote:
    Originally posted by PapaJoe8

    Don, your right! Carne Asada here in Texas is different at every place you order it. It comes as a steak at many places. Some areas may have a more consistent version. The worst I ever had was wonderfull! :~)
    Joe


    However in San Diego they are all about the same. Unlike other places you go they are all different. It is in the marinade and the way they cook the meat. It has remained the same thru the years. I wish a cook or past cook would post the recipe. I am sure I am missing something. One of my goals in life is to duplicate it....Russ
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    PapaJoe8
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    RE: Carne Asada Burritos 2008/07/02 09:11:54 (permalink)
    Actually Joe, I have never seen anything but beef around here. Maybe a bit further south you might find the other meats.

    I wish I had that recipe for you Russ. Know anyone in SD?
    Joe
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    WarToad
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    RE: Carne Asada Burritos 2008/07/02 11:01:09 (permalink)
    On my many adventures in baja california and the los Cabos area, carne asada usually comes as a lightly marinated skirt steak thrown on a screaming hot grill briefly. Having seen these small roadside kitchens, I know Maggi sauce, garlic, chilis, and cumin are frequent flavor contributors to the marinades in Mexico.

    But it is one of those dishes with as much regional and family variation as saying "meatloaf" in the states. What you're thinking of, and what you get, can be two different things.
    #27
    Russ Jackson
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    RE: Carne Asada Burritos 2009/12/04 09:07:17 (permalink)

     

     

     

    Carne Asada Recipe

    2 pounds flank or skirt steak
    Olive oil
    Kosher salt and freshly ground black pepper
    Marinade:
    4 garlic cloves, minced
    1 jalapeño chile pepper, seeded and minced
    1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
    1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
    Kosher salt and freshly ground black pepper
    2 limes, juiced
    2 tablespoons white vinegar
    1/2 teaspoon sugar
    1/2 cup olive oil

    Method

     
    1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
     
    2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
    (Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high

    ...Russ

    #28
    1bbqboy
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    RE: Carne Asada Burritos 2009/12/04 09:45:48 (permalink)
    I'm not sure I've ever seen olive oil in a mexi place. interesting.
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    Russ Jackson
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    RE: Carne Asada Burritos 2009/12/04 10:03:53 (permalink)
    bill voss

    I'm not sure I've ever seen olive oil in a mexi place. interesting.


    I agree but it looks close. I am sure rendered lard would be better...Russ
    #30
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