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I was born and raised in San Diego, where carne asada burritos are practically their own food group. This is the meat, guacamole and salsa fresca version served at local taco shops.
The foundation for all my carne asada recipes is this carne asada marinade. If you’ve ever been to San Diego and grubbed down on a Roberto’s or Alberto’s carne asada burrito, you’ll know the distinct and iconic flavor I’m referring to.
This marinade for carne asada has been perfected over the last 15+ years and has received some of the best reviews from other San Diego natives. Here’s one review that stands out:
How to Prepare the Carne Asada Steak
There are two ways to season the steak for carne asada burritos: use a classic wet marinade or my quick and easy carne asada seasoning.
I’m partial to the traditional marinade because it gives the meat the citrus-forward flavor I grew up with in San Diego, but both options make flavorful carne asada. Choose the method that works best for your schedule.
Carne Asada Marinade
The classic carne asada marinade combines vegetable oil, red wine vinegar, fresh citrus juice, cilantro, garlic and spices. The oil helps distribute the seasonings, while the vinegar and citrus add the bright, tangy flavor associated with San Diego-style carne asada.
Carne Asada Seasoning
My Carne Asada Seasoning combines the seasonings used in the marinade in a convenient dry blend. It does not provide the same citrus-forward flavor as the wet marinade, but it is an excellent option when you do not have several hours to marinate the steak.
What Type of Meat is Carne Asada?
For more than 20 years, my go-to cuts were flank steak and skirt steak. I’m currently living in the UK for an extended stay, where those cuts are not always easy to find. These days I’m using flap steak (bavette steak) or top sirloin since they’re easy to find.
I’m obsessed with the filet mignon carne asada burritos at Le Papagayo in downtown Carlsbad in San Diego County, alas it’s too expensive to use at home with the amount of meat each burrito needs.
Stuff The Burritos Like A Pro
- San Diego taco-shop burritos are large. I use apprxoimately 8 ounces of carne asada and up to 1 cup of guacamole per burrito. Adjust those amounts based on the size of your tortillas and how tighly you can comfortably roll them.
How to Make Carne Asada Burritos
These burritos come together quickly once the carne asada is marinated and the toppings are ready.
Prepare the Carne Asada
Add the steak to the carne asada marinade and refrigerate it for at least 2 hours or up to 24 hours. The longer marinating time gives the citrus, garlic and seasonings more time to penetrate and flavor the meat.
I rarely make carne asada without marinating it for at least 12 hours. That extended time makes a noticeable difference to the flavor and texture. If time allows, prepare the marinade the night before so the steak is ready to grill the following day.
Remove the steak from the refrigerator shortly before grilling and discard the used marinade.
Make the Guacamole
I use my 4-ingredient guacamole for these burritos. It is made with avocado, lime juice, garlic, and jalapeños so it adds fresh flavor without competing with the carne asada. The salsa fresca already provides fresh tomatoes and onions, so I don’t add either one to the guacamole.
A good-quality store-bought guacamole also works when you need a shortcut.
Make the Salsa Fresca
Salsa fresca adds acidity and freshness that balance the rich carne asada meat. Make a batch of my homemade pico de gallo or use a fresh, refrigerated store-bought salsa.
If the salsa contains a lot of liquid, drain off some of the excess before adding it to the burritos. This helps prevent the tortillas from becoming soggy.
Grill the Carne Asada
Preheat a grill or griddle over medium-high to high heat. Grill the steak until it reaches 5°F below your preferred final temperature. Cooking time will vary depending on the cut and thickness of the steak. Transfer it to a cutting board and let it rest for 10 minutes before chopping it into small pieces.
Give It The San Diego Taco Shop Finish
- After dicing the carne asada, throw the pieces into a cast-iron skillet or griddle over high heat to quickly brown the pieces on all sides. This creates crisp, caramelized edges while keeping the inside tender.
Warm the Tortillas
Warm the flour tortillas on a dry skillet or griddle until they are soft and flexible. Keep them covered with a clean kitchen towel while you finish preparing the fillings. Warm tortillas are less likely to crack or tear when rolled.
Assemble and Roll the Burritos
Place a warm flour tortilla on a clean work surface. Arrange the guacamole, salsa fresca and carne asada slightly below the center of the tortilla (towards you).
Fold the left and right sides of the tortilla over the filling. Lift the bottom edge over the filling, tuck it in tightly and continue rolling until the burrito is completely closed.
Wrap it in foil and cut it in half for the full San Diego taco-shop experience.
Side Dish Ideas
A carne asada burrito doesn’t need a side dish, but if you’re looking for one, these Mexican side dishes pair well:
- Chips and Salsa
- Cilantro Lime Rice
- Mexican rice
- Pickled Carrots and Jalapeños
For more ideas, see my complete guide to what to serve with carne asada!
Recipe Tips and Notes
- Chop the carne asada into pieces approximately 1/8″ – 1/4″ across.
- Play with the proportions until you figure out your favorite mix. I use 8 ounces of meat per burrito, and a full cup of guacamole, but that might not work for you.
- I highly recommend making flour tortillas from scratch or buying them from a local Mexican market. There’s nothing worse than fresh ingredients being rolled in a tortilla that tastes like preservatives. I use them for shredded beef burritos also.
More Delicious Carne Asada Recipes
Here are a few more carne asada recipes served at taquerias. All of these use the same carne asada marinade:
Now grab your favorite Mexican drink and get to grilling!
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Carne Asada Burrito Recipe
Ingredients
Carne Asada Marinade
- 2½ lb flank steak, skirt steak, flap meat, or sirloin steak (*Note 1 & 2)
- ¼ cup red wine vinegar
- ¼ cup water
- 2 tbsp vegetable oil
- 2 tbsp lime juice
- 2 tbsp orange juice
- 2 tbsp chopped cilantro
- 1 tbsp minced garlic
- ¾ tbsp garlic salt
- ½ tbsp cumin
- ½ tbsp chili powder
- ½ tbsp Mexican oregano
- ½ tbsp white pepper
- ⅛ tsp ground cloves
- 1 orange, sliced
- 1 tbsp vegetable oil, for the grill or skillet
For The Burritos
- 1 batch 4-Ingredient Guacamole
- ½ batch salsa fresca, drained of excess liquid
- 4 extra large flour tortillas, approximately 12"
- optional: hot sauce, for serving
Instructions
Marinate The Carne Asada
- Place all the marinade ingredients into a small mixing bowl and whisk to combine. Place the steak in a baking dish and pour the marinade over the top. Turning the steak to coat all sides. Place the orange slices on top of the meat. Cover and refrigerate for at least 2 hours or up to 24 hours. For the deepest flavor, marinate the steak for at least 12 hours. 2½ lb flank steak, skirt steak, flap meat, or sirloin steak ¼ cup red wine vinegar ¼ cup water 2 tbsp vegetable oil 2 tbsp lime juice 2 tbsp orange juice 2 tbsp chopped cilantro 1 tbsp minced garlic ¾ tbsp garlic salt ½ tbsp cumin ½ tbsp chili powder ½ tbsp Mexican oregano ½ tbsp white pepper ⅛ tsp ground cloves 1 orange, sliced
- Remove the steak from the refrigerator an hour before cooking. Discard the used marinade and allow any excess marinade to drip from the meat.
Grill The Carne Asada
- Preheat an outdoor grill or griddle over to high heat.
- Grill steaks for 4-8 minutes per side, depending on the thickness, until it reaches 5°F below your preferred final temperature. The exact cooking time will depend on the cut and thickness of the steak. (*Note 3)
- Transfer the steak to a cutting board and let it rest for 10 minutes. Cut the steak into small pieces, approximately ⅛- ¼ inch across.
Add the Taco-Shop Finish
- Heat a cast-iron skillet or griddle over high heat. Add the vegetable oil if the cooking surface is dry.1 tbsp vegetable oil, for the grill or skillet
- Add the chopped carne asada and cook briefly, tossing the pieces until the edges are browned and lightly crisp. Work quickly so the steak does not overcook.
Warm The Tortilla
- Warm the flour tortillas individually on a dry skillet or griddle until soft and flexible. Keep them covered with a clean kitchen towel until ready to assemble. 4 extra large flour tortillas, approximately 12"
Assemble The Burritos
- Place one warm tortilla on a clean work surface. Place one-fourth of the guacamole, drained salsa fresca and carne asada slightly below the center of the tortilla. 1 batch 4-Ingredient Guacamole ½ batch salsa fresca, drained of excess liquid
- Fold in the left and right sides of the tortilla over the filling. Lift the bottom edge over the filling, tuck it in tightly and continue rolling until the burrito is completely closed.
- Repeat with the remaining tortillas and filling. Wrap each burrito in foil and serve immediately with hot sauce, if desired. optional: hot sauce, for serving