Carne Asada Burritos

I was born and raised in San Diego, California where Mexican food is front and center. Tacos, burritos, margaritas….you get it.

Carne Asada Burrito

Lots of people ask us what we miss the most from home. Besides the obvious family and friends, it would have to be Mexican Food. I mean, the kind you find in Southern California, like Carne Asada Burritos.

Ever since we arrived in Valencia we made it our mission to find a good Mexican Restaurant. Surprisingly, there are quite a few Mexican restaurants here. We’ve tried three so far. Two of them really stood out (Enchilame and Taqueria La Llorona).

Margarita On the Rocks

Enchilame had some tasty tacos and an interesting margarita on the rocks. Imagine a fresh, homemade margarita using freshly squeezed limes and a shot of tequila. No sugar. Served like a martini. Maybe someone forgot to make the simple syrup?? It was interesting. A little tart but interesting. They didn’t have anything like carne asada burritos but we really enjoyed their tacos.

Tacos from Enchilame

Taqueria La Llorona had some really good tacos too but no carne asada burritos. We would definitely go back to either place for tacos.

Tacos from Taqueria La Llorna

I’ve really been craving a good ‘ole Southern California Carne Asada Burrito. Sometimes you just need to take matters into your own hands. So this Southern Cali girl decided to make her own. I set out to Mercat Central where there are butchers and International food vendors. For flank steak go see Carnicas Maria Lloria and ask for Falda/Vacio. We got the chipotle in adobo sauce from Mr. Chipotle and right next door at Tropicalmente Herbasana we found fresh jalapeno, a large bunch of cilantro, and huge avocados. Now, I just needed to put it all together.

Carne Asada Marinade

Serves 6

  • 1/4 cup and 2 tablespoons orange juice
  • 1/4 cup lemon juice
  • 2 tablespoons and 2 teaspoons lime juice
  • 3 garlic cloves, crushed and minced
  • 1/4 cup soy sauce
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 1/2 teaspoons chili powder – optional
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons ground black pepper
  • 1/2 bunch fresh cilantro, chopped
  • 1/4 cup olive oil
  • 1 1/2 lbs (1/2 kilo) flank steak (falda/vasio in Spain)
  • 6 Burrito sized tortillas
  • Pico de Gallo (see below)
  • Guacamole (see below)
  1. Combine orange, lemon, and lime juices in a large bowl along with the garlic, soy sauce, chipotle pepper, spices, and cilantro. Slowly whisk in the olive oil until well combined in marinade. Reserve 1/2 cup for use after the meat is cooked.
  2. Place the flank steak between heavy plastic or paper (zip-lock bag or butcher paper) on a solid surface. Firmly pound the stead with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and marinade in the refrigerator for 24 hours.

The next day prepare the guacamole and pico de gallo salsa, before cooking the meat.


  • 2 medium or 1 large ripe avocado – cubed
  • 1 1/2 roma tomatoes – diced
  • 1/4 red onion – finely chopped
  • 1/2 fresh jalapeno – finely diced
  • 1/4 cup cilantro – chopped
  • juice of 1/2 lime
  • 1/4 teaspoon salt

Combine all ingredients, being careful not to over mix. You want it to be a little chunky.

Pico de Gallo

  • 1/4 red onion – finely diced
  • 1/2 fresh jalapeno – finely diced
  • juice of 1/2 lime
  • 1/4 teaspoon salt
  • 1 1/2 roma tomatoes – finely diced
  • 1/4 cup cilantro – finely diced

Combine the red onion, jalapeno, lime and salt. Let marinate while you dice the tomato and cilantro. This will combine the flavors a bit more. Add chopped tomatoes and cilantro, combine. Place in an airtight container and refrigerate for at least 15 minutes. Pico de gallo will be good for 4 days in the refrigerator. Serve with a slotted spoon or fork. You don’t want too much moisture from the lime juice and /or tomato juice when adding to your burrito.

Cook Meat

You want to cook your meat over a quick, high heat. You can:

  • Grill – approximately 4 to 8 minutes per side
  • Broil – approximately 4 to 8 minutes per side
  • On the stove – approximately 4 to 8 minutes per side

Cooking time can vary depending on the thickness of the meat. If you use an instant read thermometer you’ll want a reading of 130-140 F for medium rare. We like to cook to medium rare.

Lightly oil the cooking vessel you choose. Remove the steak from the marinade and grill to desired doneness. Discard used marinade. Remove meat from heat and slice across the grain. Than chop. Add reserved marinade to warm steak.

Warm up a tortilla, 30 seconds in microwave or stovetop (flipping over several times). Add about a half cup of meat into the middle of tortilla. Add about 2 tablespoons of pico de gallo, to taste and add about a 1/4 cup of guacamole. Fold in sides of tortilla and roll tortilla over filling.

What’s one of your favorite Mexican dishes or recipes?

Published by reignnspain

I'm an American expat living, cooking, eating, and exploring in Valencia,Spain.

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