Carne Asada Burrito Recipe

San Diego Style Carne Asada Burrito wrapped in foil and cut in half.

San Diego-style carne asada burritos filled with citrus-marinated steak, creamy guacamole and fresh salsa fresca. No rice, beans or french fries required.

Cuisine Mexican

Prep Time 45

Cook Time 20

Marinating & Resting 2 10

Total Time 3 15

Servings burritos

Calories 608kcal

Author Darcey Olson

Cost $35

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

Notes

Note 1: Dry seasoning option - When you do not have time to marinate the steak, use my Carne Asada Seasoning instead. Season both sides and let the steak rest while the grill preheats.

Note 2. Let the carne asada marinade for a minimum of two hours, preferably a minimum of 12 hours up to 24 hours.

Note 3. I recommend cooking the steak until it's medium-well, which gives the chopped meat the best texture and firmness for burritos. You’ll see medium-rare recommended elsewhere, but take a look at the next carne asada burrito you order from a taco shop. You probably won’t find much pink. I grill the steak to an internal temperature of 145°F, let it rest, then brown the diced pieces for a total temp of approx. 155°F.

Make ahead: The carne asada, guacamole and salsa fresca can be prepared separately in advance. Warm the meat and tortillas immediately before assembling.

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