Our local meat store, can’t honestly call it a butcher, recently started carrying flank steak and skirt steak. Angus flank and skirt steak. For 7.69 a pound.
The perfect cuts for making San Diego carne asada style burritos. I’ve seen many a carne asada burrito on menues outside of San Diego. They have absolutely zero resemblance to what I recognize as a carne asada burrito. The real deal has citrus marinated beef, guacamole, pico de gallo salsa. That’s it. No rice. No beans. No cheese. No creama. No corn. Three items in a tortilla. But if you add French fries you can call it a California burrito. But that’s a different subject.
Cost wise this is complicated emotionally. This burrito is slightly smaller than the real deal. Current price of the real deal from Roberto’s on El Cajon Blvd is $11.25. This homemade version was $9. Once you adjust for size they are pretty much the same price. I’ve always known that I couldn’t make them as cheap as j could buy them. Today was just proof.
As much as I respect you for keeping it down to three ingredients in a tortilla, I must disagree with the lack of cheese.
The guacamole replaces all need for cheese. Cheese actually decreases the magic. It’s a rare thing where that is the case.
It’s okay if we agree to disagree.
Seeing this made me regret all life choices that led me to the situation of not having this in front of me right now
It’s been 2016 since my last proper carne asada burrito. One of the best parts of going back to San Diego for Comic Con every once in a while was filling up on Mexican food and going to In n Out.
going to In n Out.
I love that bordello.
Looked that word up. I can’t believe it is not a Burito Modelo.
carne asada burrito on menues outside of San Diego. They have absolutely zero resemblance to what I recognize as a carne asada burrito. The real deal has citrus marinated beef, guacamole, pico de gallo salsa. That’s it. No rice. No beans. No cheese. No creama. No corn.
Exactly exactly exactly exactly. I didn’t order a California burrito. I ordered a carne asada burrito. It should have carne asada. Thats it. If I order a chicken fajita burrito, guess what? It should have chicken fajitas. Thats it. I also feel like anyone not familiar with like, the real Mexican food that comes out of the Los An-dieg-a-juana super region, they just don’t get it when we rant about the Mexican food. Its not a better burrito because you put a filler in it to spend less money on what the customer paid for…
I have to rant about this EVERYTIME I can. Its like, almost impossible to get good Mexican food outside of the region. My favorite is in Barrio Carlsbad, Lola’s 7-up market, which has been a community pillar for something like, a century or more.
After that, probably Lourdes in Escondido. Even though they are more famous for their chicken soup.
Also, what the fuck happened with TJ tacos? They used to be like 0.25, and now they charge as much as they do for a real taco.
I feel your pain.
I’m afraid to even know how much a TJ taco costs these days. I remember 25¢. I left the area in 2004 and even then they were getting close to twice that. You go to a place advertising street tacos and they are over sized, not as fresh and you don’t get all you can eat charred radishes, jalapenos and scallions. And the beer is too cold. But that’s a nitpick.
Collimas on University in North Part. Or the one in Oceanside a few blocks from the pier. Any Roberto’s. Never any Filiberto’s. Saguaro’s on 30th near University and Aiberto’s on University in City heights were only good for emergencies and carne asada fries.
I was never able to think about budgeting for any Carlsbad taco shop. I generally only hung out there before heading off to a goth club’s parking lot.
Now I’m in an area where burritos are served on a plate and covered in sauce. Completely defeating the entire reason for the existence of a burrito.
That is a damn sexy burrito.
I’m more of a pastor guy, but I’m not going to kick it out of bed.
Ah, Mexican shawarma :P
Now I need a pastor street taco with some hummus.
Yes. And I’m not ashamed.
Nor should you be. Some of the best food is rooted in fusion food, tacos al pastor is no exception. Hell, practically everywhere across eastern Europe has their own variant of shawarma/gyros, which is arguably fusion food as well.
Yes and yes. One of my favorite Indian dishes? Tikka masala.
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A good pastor is hard to find. Not enough meat on a spit in America. One of the things I truly miss about Tijuana that shops in San Diego could never match.
Not where I’m at. XD
Where is this pastor paradise?
The char on that meat looks incredible. Well done :o
Trim any excessive hard far from the steak. Cut the fat up fine and feed some to each cat and dog. Put the meat in the marinade (OJ, lime judice, beer, soy sauce, fresh ground pepper). Marinade for at least an hour.
Coat the bottom of a cast iron pan in what looks like it’s too much oil for a steak. Char it medium on each side until medium rare. About four minutes per side. Remove it and let it rest for 10 minutes. Slice with the grain then slice the ass trips against the grain. Put it back in the pan along with any juices. Toss it around and scrape the pan as needed until it’s finished. Apply directly to the prepped tortillas. Fold them up and eat them.
The sugars from the marinade, the hot oil and the cast iron make the char perfect.
Came out great, thanks, but next time I won’t be slicing the ass trips. Just personal preference.
If you don’t slice the ass strips it will be chewy like tripe.
But it’s your call. Some people like a chewy ass.
As a Texan who loves tex-mex, the California burrito has and always will have a special place in my heart ♥️
Queso Oaxaca in a Bistec Burrito is peak ñommmmm
