The char on that meat looks incredible. Well done

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.

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.

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.

I’m more of a pastor guy, but I’m not going to kick it out of bed.

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.

I’m more of a pastor guy, but I’m not going to kick it out of bed.

Ah, Mexican shawarma

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.

Not where I’m at. XD

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.

Yes. And I’m not ashamed.

Yes. And I’m not ashamed.

Ah, Mexican shawarma

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.

going to In n Out.

I love that bordello.