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| Carne Asada Burritos w/ Pico de Gallo & Guacamole | |
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| Topic Started: Aug 30 2010, 11:05:20 PM (866 Views) | |
| PsychoNavigator | Aug 30 2010, 11:05:20 PM Post #1 |
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Anklebiter
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Alright. If any of you have been to Southern California, you are remiss if you haven't had the pleasure of digging into a massive carne asada burrito from one of several 24-hour taco stands invariably located a conveniently short stumbling distance from any high quality dive bar. Now, if you have had the pleasure of doing so, and you're living here, well... it's safe to say that if you weren't thinking about it a few minutes ago, but you are now and you're probably thinking it actually sounds pretty good right about now. Let's do this. Your burritos consist of a few main components. * Flour Tortillas * Carne Asada * Pico De Gallo * Guacamole I like to use shredded cheese and sour cream in them as well but that's to your taste. INGREDIENTS: Carne Asada: * 1 Kg of top round * 1/2 red onion * 1/8 cup fresh coriander * salt & pepper * 1 lemon (2.5 tbsp. lemon juice) Dice up the meat into 1/4" cubes. Dice the onions & coriander finely and mix up with the meat. The best way to salt & pepper the meat is to spread it out in a single layer on a cookie sheet, then season it generously. Place in a container and mix in the lemon juice. Let this marinade for at least an hour before cooking. I prefer 24 hours. Pico De Gallo: * 2 tomatoes * 1/2 red onion * 1 small jalapeno pepper * 1/4 cup fresh coriander * 1/2 lemon (1.25 tbsp. lemon juice) * 1/4 tsp. salt * 1/4 tsp. pepper * 1/4 tsp. garlic powder * 1 pinch dry oregano * 1 pinch chili powder * 1 pinch cumin Finely dice up the tomatoes, onion and jalapeño. Add them into a bowl with the coriander, finely chopped. Add the lemon juice, salt, pepper, garlic powder, oregano, chilli powder and cumin. Mix well together, then refrigerate. Note: The salt extracts the flavor out of the vegetables, so mix it up ever so often to help it get that flavor. Guacamole: * 2 ripe avocados * 1/4 cup pico de gallo * 1 tsp. salt * 1/4 tsp. pepper * 1/2 lemon (1.25 tbsp. lemon juice) Cut your avocados in half, set aside one of the seeds, and scoop the fruit out into a bowl. Take 1/4 cup of the pico de gallo you made and put that in as well. Add the salt, pepper and lemon juice, and mix up well. Note: If you let guacamole sit, it will brown after a couple of hours. To prevent this from happening, smooth out the guacamole so its flat in the container, then put the seed you set aside halfway into the guacamole, then use enough lemon juice to cover the surface of the guacamole entirely. When you're ready to use it, just pour the juice off the surface completely, then give it a good mixing real quick. PREPARATION: Wrap your tortillas up in foil and heat them up in an oven at about 140C. Fire up a skillet, preferably cast iron, if you have one. Put a tablespoon of olive oil, let it start to smoke, then sear your carne asada. It's best to do the meat in batches, as too much meat will cause it to steam up and get rubbery. Don't add any more olive oil unless the pan is dry, but that shouldn't happen. Grab a tortilla, throw some carne on it, a bit of the pico de gallo, some guacamole, cheese and sour cream if you like as well. Roll that badboy up and prepare yourself for a killer taste that will have you singing "La Cucharacha" in your head the entire time you are having your way with it. Don't hesitate to threaten everyone around you with a fight to the death for the last one. This is the closest I've been able to get it the real deal. It's not 100% I don't think, but damn close. If you give it a try, let me know what you think. If you've got a suggestion to improve on it, dial me in because I want to know! |
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| AmbroseChick | Aug 31 2010, 09:59:05 PM Post #2 |
True Blue Mate
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oooh this sounds soooooo yummy! |
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| CynicalCountess | Sep 1 2010, 01:30:52 AM Post #3 |
True Blue Mate
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Improvement: I think I'd use a lime, rather than lemon. Otherwise? Om nom nom. |
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| NurseJules | Sep 1 2010, 05:45:43 PM Post #4 |
True Blue Mate
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Thanks for sharing that!! Sounds so good just reading the title  Will havet o give it a go in the next few weeks
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| PsychoNavigator | Sep 1 2010, 09:19:09 PM Post #5 |
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Anklebiter
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I do agree, limes would probably be better. Actually I'll make a point of doing that next time to see. |
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| shylady | Sep 1 2010, 11:08:43 PM Post #6 |
oldYank
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MMMMMMMmmmm and I've got a surplus of limes on my tree!  Sounds GREAT, Psycho! 
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"I could’ve turned a different corner, I could’ve gone another place... " ku,'09 | |
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| sunshine | Sep 1 2010, 11:12:34 PM Post #7 |
True Blue Mate
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Mmmm. I made carne asada and pico de gallo for friends earlier this year. This makes me miss summer. I like my pico de gallo with crushed garlic, but I'm one of those who thinks there is no such thing as too much garlic. |
| Steph | |
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| shylady | Sep 1 2010, 11:16:06 PM Post #8 |
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oldYank
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 and the fresher the better!
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"I could’ve turned a different corner, I could’ve gone another place... " ku,'09 | |
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| CynicalCountess | Sep 1 2010, 11:40:00 PM Post #9 |
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True Blue Mate
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For pico, Pioneer Woman says the tomato, onion, and cilantro need to be equal in quantity. Meep!
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| mamkai | Sep 2 2010, 02:15:50 PM Post #10 |
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True Blue Mate
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Yum. My avocados are ripening on the counter. |
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| shylady | Sep 2 2010, 02:19:26 PM Post #11 |
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oldYank
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 *blech, yuck, gag* Read it again, Countess, she does NOT say equal quantities, only that they require "equal billing." Cilantro is left up to individual taste all over Mexico, and sometimes not used at all, depending on which pepper is used, and often fruit. |
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"I could’ve turned a different corner, I could’ve gone another place... " ku,'09 | |
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| CynicalCountess | Sep 2 2010, 02:27:27 PM Post #12 |
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True Blue Mate
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My bad. She also has one with mango, pineapple, and red onion - how's that sound? |
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