Carne Asada Burrito San Diego Style
Experience the vibrant, crave-worthy flavors of Southern California with this Carne Asada Burrito San Diego Style recipe. Featuring perfectly grilled and marinated flank steak infused with citrusy orange and lime juices, smoky chili powder, and aromatic garlic, this burrito delivers bold, authentic taste in every bite. Wrapped in a warm, soft flour tortilla, the juicy carne asada is paired with creamy guacamole, zesty pico de gallo, and a sprinkle of melty cheese for the ultimate flavor combination. Customize with a dollop of sour cream and serve with crunchy tortilla chips for a true taste of San Diego’s street food scene. Quick to prepare and irresistibly satisfying, this burrito is perfect for Taco Tuesday, game day gatherings, or any time you’re craving a hearty, authentic Mexican meal.
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Recipe Information
Ingredients
- 1.5 lbs Flank steak
- 3 tbsp Olive oil
- 0.25 cup Orange juice
- 2 tbsp Lime juice
- 3 each Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 4 each Large flour tortillas
- 1 cup Guacamole
- 1 cup Pico de gallo
- 1 cup Shredded cheddar or Mexican blend cheese
- 0.5 cup Sour cream (optional)
- 1 bag Salted tortilla chips (optional, for serving)
Instructions
In a medium mixing bowl, combine olive oil, orange juice, lime juice, minced garlic, ground cumin, chili powder, salt, and freshly ground black pepper. Stir to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring all surfaces are coated. Seal and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
Preheat a grill or stovetop grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade, letting the excess drip off. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness (125°F for medium-rare).
Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain into bite-sized strips.
Warm the flour tortillas on a clean skillet or directly over the grill for about 10 seconds per side until pliable.
Assemble the burritos: spread 2 tablespoons of guacamole in the center of a tortilla, followed by 1/4 of the carne asada strips, 2 tablespoons of pico de gallo, a sprinkle of cheese, and a dollop of sour cream if desired.
Fold the sides of the tortilla inward, then roll tightly from the bottom up to form a burrito. Repeat with the remaining tortillas and fillings.
Serve the burritos immediately, alongside salted tortilla chips if desired. Enjoy!
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.0 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 398 mg | 31% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1259 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
