California Style Carne Asada Burritos With Fries Recipes

CARNE ASADA FRIES RECIPE

Steps:

• Dice the meat and season with salt, black pepper, and garlic powder. Set aside to allow the flavors to develop while you work on the pico de gallo and creamy guacamole.
• Chop tomato, onion, garlic, and cilantro and add to a small bowl. Add sliced serrano pepper. Season with salt and a squeeze of lime juice. Set aside until needed.
• Mash avocado in a bowl. Add lime juice, sour cream, salt, and garlic. Mix until creamy, then set aside.
• Preheat oven to the temperature specified on the fries bag. If you plan on frying the frozen fries or using fresh potatoes, you can skip this step.
• Line a cookie sheet with foil and lightly spray with non-stick cooking spray. Add frozen fries and sprinkle with Tajin seasoning. Bake according to instructions on the bag.
• Meanwhile, heat one teaspoon of oil in a cast-iron skillet. When the pan is very hot, add the seasoned meat and cook until charred. Set aside.
• When the fries are ready, add to an oven-safe serving dish. Top with shredded cheese and pop back into the oven for a few minutes until the cheese melts.
• (If the meat has cooled off add it on top of the cheese before popping the fries back into the oven).
• Top the hot fries with Pico de Gallo, cotija cheese, sour cream, guacamole, and jalapeno slices.
• Drizzle with your favorite hot sauce and serve while sizzling hot!

CALIFORNIA BURRITO

Steps:

• Combine the Cilantro, Lime Juice, Olive oil, Garlic, Jalapeno, salt and pepper in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
• Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge (*do not marinate overnight as the lime has begun the cevice process!).
• Cook the steak. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season it on both sides (lightly) with salt and pepper. Cook the steak on the grill, flipping once, until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices.
• Cook and salt the fries in the oven according to package directions, we want the big soft poofy fries, not the small hard little ones.
• Warm the tortilla and lay it out on a flat surface. Place your toppings from one edge of the tortilla about 2/3 of the way to the other edge. Steak, cheese, guac. sour cream and top with the french fries (or your prefference) Don't stack your pile more than 1-2 inches wide and an inch high. If you fill your burrito too full, you might not be able to seal it.
• Munch it!

CARNE ASADA BURRITO, SAN DIEGO STYLE

Steps:

• Meat:.
• Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
• Pico De Gallo:.
• Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
• Guacamole:.
• Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
• Carne Asada Burritos:.
• Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
• On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
• Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.

CALIFORNIA-STYLE CARNE ASADA BURRITOS WITH FRIES

Steps:

• Whisk lime juice, olive oil, vinegar, garlic powder, chili powder, oregano, cumin, paprika, cayenne pepper, salt, and pepper together in a small bowl. Place flank steak in a glass baking dish and pour marinade over top; toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
• Arrange frozen fries in a single layer on a baking sheet and bake in the preheated oven until light golden brown, 15 to 20 minutes.
• At the same time, remove flank steak from the refrigerator and place on the preheated grill. Grill until firm and reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and chop into bite-sized pieces.
• Heat tortillas in a large, dry skillet until warm, about 20 seconds per side.
• Combine steak, fries, guacamole, sour cream, and salsa in the tortillas.

SAN DIEGO STYLE CARNE ASADA

Steps:

• Add all the ingredients (except the meat and orange slices) to a medium size bowl and stir until blended. Transfer to a large Ziploc Bag.
• Add the steak and shake to coat the entire piece of meat evenly.
• Lay the bag flat and add the orange slice directly to the meat - half on top and half on bottom.
• Refrigerate overnight or at least 2 hours. (*Note 1)
• Before grilling, remove from the refrigerator up to an hour in advance. (*Note 2)
• Ten minutes before grilling, add meat tenderizer (optional)
• Pre-heat grill to medium high.
• Place meat directly on greased grate for 6-8 minutes. (*Note 3)
• Flip and grill for an additional 6-8 minutes, until your desired doneness is reached.
• Let rest for 10 minutes before slicing against the grain and serving.