Carne Asada Burritos

RE: Carne Asada Burritos (taliassteakhouse)

Tue, 14 May 2013 11:39:27 GMT

Really lovely.....! Amazing.

RE: Carne Asada Burritos (SantacruzTacoCo)

Wed, 20 Mar 2013 21:56:19 GMT

sounds legit!

RE: Carne Asada Burritos (mar52)

Sat, 16 Mar 2013 15:18:40 GMT

The perfect place for your St. Paddy's Day Asada.

RE: Carne Asada Burritos (tomraza)

Sat, 16 Mar 2013 14:14:51 GMT

i am not sure you will like it or not but you should visit Kennedys Carne they use good quality meat meat which will meet your exceptions and its realy tasty and price is fair just visit once you will like it or if you want to order you can call them and order it they will deliver it at your door steps to contact call Phone: (760)-604-8773 or mail at Info@KennedysKarne.com
thanks

Re:Carne Asada Burritos (tomraza)

Sat, 16 Mar 2013 14:08:54 GMT

hey there i used to live in San Diego when ever i wanted to eat carne asada there was a place called Kennedys Carne i always go there to eat taste was realy very good and rate were pretty low you should try it out too

RE: Carne Asada Burritos (fishtaco)

Thu, 27 Sep 2012 14:14:07 GMT

Another ex San Diegan here. Nothing like going to any of the O places. Carne Asada Burrito, 3 rolled w/quac and sour cream and a quesadilla. Yea buddy!!!!

RE: Carne Asada Burritos (SantacruzTacoCo)

Fri, 07 Sep 2012 16:44:51 GMT

ooops old thread!

Re:Carne Asada Burritos (joerogo)

Tue, 31 Jul 2012 19:33:42 GMT

I like when these old Russ Jackson threads come back to life. Ya never know, maybe old Russ will come back to life also

Re:Carne Asada Burritos (geez70)

Tue, 31 Jul 2012 19:04:16 GMT

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 have also tried to duplicate the same carne asada.. can't do it. I miss them so much. I used to get the burrito and rolled tacos with guac and sour cream. I think it cost me like 6 bucks... my mouth is watering thinking about it. I still have yet to find a place that is as good.

Re:Carne Asada Burritos (mr chips)

Sat, 21 Jul 2012 06:34:28 GMT

El Tepeyac in Los Angeles had an almost 3 lb carne asada burrito that was both huge and satisfying.

Re:Carne Asada Burritos (TamaleTrolley)

Fri, 20 Jul 2012 23:47:41 GMT

Skirt is too chewy for lots of Americans although it tastes great. We've had good results with a cheaper cut called "beef knuckle" which apparently comes from the same place on a cow that ground sirloin comes from. We get it sliced thin, it has some gristle veins that need to be trimmed out but it works great with this quick & dirty asada recipe:

Juice and pulp from two oranges
Juice and pulp from four limes
Eight cloves garlic
At least two teaspoons salt. Don't spare the salt
Olive oil. Like 1/2 the total volume of the above items
One dried chile morita w/o seeds, or one canned chipotle, or a healthy jolt of cayenne

Process in a blender or similar. Don't need to marinate in this, can dunk before cooking or even brush on. Cook it HOT preferably over flame. The orange pulp will char just when it's ready to come off the heat.

Ken
Tamale Trolley Food Truck
Memphis, TN

Re:Carne Asada Burritos (Foodbme)

Mon, 31 Oct 2011 18:25:33 GMT

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

Re:Carne Asada Burritos (Russ Jackson)

Mon, 31 Oct 2011 16:35:32 GMT

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

Re:Carne Asada Burritos (fishtaco)

Mon, 31 Oct 2011 15:01:05 GMT

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.

RE: Carne Asada Burritos (brisketboy)

Mon, 31 Oct 2011 10:07:12 GMT

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.

RE: Carne Asada Burritos (Tisha Trinity)

Mon, 31 Oct 2011 00:56:27 GMT

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 :)

RE: Carne Asada Burritos (enginecapt)

Mon, 21 Dec 2009 19:54:21 GMT

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

RE: Carne Asada Burritos (markolenski)

Mon, 21 Dec 2009 19:40:28 GMT

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.

RE: Carne Asada Burritos (SuperSoCal6787)

Mon, 21 Dec 2009 19:26:12 GMT

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! :)

RE: Carne Asada Burritos (brisketboy)

Sat, 05 Dec 2009 00:19:54 GMT

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!

RE: Carne Asada Burritos (UncleVic)

Fri, 04 Dec 2009 19:41:56 GMT

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

RE: Carne Asada Burritos (BillyB)

Fri, 04 Dec 2009 18:09:53 GMT

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

RE: Carne Asada Burritos (Russ Jackson)

Fri, 04 Dec 2009 10:03:53 GMT

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

RE: Carne Asada Burritos (1bbqboy)

Fri, 04 Dec 2009 09:45:48 GMT

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

RE: Carne Asada Burritos (Russ Jackson)

Fri, 04 Dec 2009 09:07:17 GMT

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

RE: Carne Asada Burritos (WarToad)

Wed, 02 Jul 2008 11:01:09 GMT

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.

RE: Carne Asada Burritos (PapaJoe8)

Wed, 02 Jul 2008 09:11:54 GMT

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

RE: Carne Asada Burritos (Russ Jackson)

Tue, 01 Jul 2008 18:34:44 GMT

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

RE: Carne Asada Burritos (Texianjoe)

Tue, 01 Jul 2008 18:17:08 GMT

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

RE: Carne Asada Burritos (PapaJoe8)

Tue, 01 Jul 2008 16:45:33 GMT

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