Carne Asada Burrito
Carne Asada Burrito Say it: KAHR-neh ah-SAH-dah boo-REE-toh
The carne asada burrito is a San Diego classic: a large, warm flour tortilla wrapped around smoky, citrus-marinated grilled steak, bright pico de gallo, creamy guacamole, and melted cheese. It is eaten at taco shops, food trucks, and backyard cookouts throughout Southern California. The beef is juicy and charred at the edges, while the fresh salsa and avocado keep each bite vivid and rich. Unlike rice-and-bean burritos elsewhere, the classic carne asada burrito keeps the focus on the meat, making every bite deeply savory and satisfying.
Carne Asada Burrito
Carne Asada Burrito
Pronounced KAHR-neh ah-SAH-dah boo-REE-toh
- Serves
- 4
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the carne asada
For the pico de gallo
For the guacamole
For assembly
Method
Make the marinade. in a bowl or blender, combine orange juice, lime juice, oil, garlic, cilantro, jalapeño, cumin, salt and pepper. Place the steak in a zip-top bag or shallow dish, pour the marinade over it, and turn to coat. Refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
Make the pico de gallo. in a bowl, mix the diced tomatoes, onion, cilantro, lime juice and salt. Let it sit at room temperature while you prepare the rest of the meal.
Make the guacamole. mash the avocados with lime juice and salt until mostly smooth but still chunky. Fold in the onion and cilantro, then taste and adjust salt.
Heat a grill or heavy skillet over high heat. Remove the steak from the marinade and wipe off excess marinade. Grill for 3–5 minutes per side, until deeply charred and the internal temperature reaches about 130°F (54°C) for medium-rare. Transfer to a cutting board and rest for 10 minutes.
Warm the tortillas one at a time on the grill or in a dry skillet, about 30 seconds per side, until soft and lightly blistered. Wrap them in a clean towel to keep warm.
Slice the rested steak thinly against the grain, then chop into bite-size strips.
Assemble each burrito. lay a warm tortilla on a work surface. Sprinkle a quarter of the cheese in the center, then add a quarter of the steak. Top with pico de gallo, guacamole and sour cream, if using. Be careful not to overfill.
Fold the bottom edge of the tortilla up over the filling, fold in the sides, then roll tightly into a burrito.
If desired, place the rolled burrito seam-side down on a hot dry skillet for 1–2 minutes until golden and the seam is sealed. Cut in half and serve.
Regional variant: California Burrito (Burrito California)
In San Diego, replace some of the carne asada with about 1 cup (80 g) hot, crisp French fries placed inside each tortilla before rolling. Add the steak, cheese, pico de gallo, guacamole and sour cream as usual, and use extra-large tortillas because the fries add bulk.
Cook's notes
- If skirt steak is unavailable, flank steak works well; slice it very thinly against the grain.
- Drain the pico de gallo well before adding it to the burrito so the tortilla does not become soggy.
- For the best char, cook the steak over very hot coals or in a cast-iron skillet without moving it for the first 3 minutes.
Serve with
Serve with lime wedges, extra salsa, and a cold Mexican lager or horchata.
Make ahead and storage
Marinate the steak up to 24 hours and make the pico de gallo up to 4 hours ahead; grill and assemble just before serving.
