What I Ate…

Carne Asada Wet Burritos

Yesterday. First up… #confession ~ no recipe; I threw that right out the window. I was going to follow recipe below, but I happen to have GREAT carniceria all around me, so when I do grill authentic Mexican carne asada…I do authentic carne asada 😉

The Best Smothered Carne Asada Burritos Recipe

– from My Latina Table

However, I was not in the mood to stand over grill or stove this time, I just wanted to use the slow cooker; to have tender juicy yet bomb flavor…later. So it’s “loosely” adapted from that recipe, except that mine turned into “unauthentic” braised version. I marinated the beef first, similar seasoning. I seared beef in HOT cast iron skillet, put a couple tablespoons of oil in crockpot/slow cooker, put beef in, along with liquid leftover from marinade. Added a spoon of beef Better Than Bouillon, tomato paste and diced green chile. Cover and cook for 5 hours, depends on how high or low slow cooker is and size of beef. I used what was on sale…an offer I couldn’t refuse. Turned oven on 475°. Removed and sliced beef on a cutting board. Layered warm refried beans, meat and a little pico de gallo on each large flour tortilla, folded burritos, lined baking dish, poured remaining liquid from slow cooker over burritos, topped with cheese, heated in oven until cheese melted and started to brown.


My oranges on tree aren’t ripe yet; make it work…

Authentic Mexican Carne Asada

This authentic Mexican carne asada recipe has an amazing flavor that will make it a staple at all of your summer cookouts for years to come.

For the Marinade
  • 2 Pounds of flank steak or other type of steak cut thinly
  • Juice from one orange
  • 1/4 cup of Worcestershire sauce
  • 2 T of white wine vinegar
  • 1/4 small onion
  • 4 large cloves of garlic
  • 2 T of black pepper
  • salt and cumin to taste
To Accompany the Carne Asada
  • Pico de Gallo
  • Grilled Green Onions
  • Salsa Verde or Roja
  • Tortillas corn of flou
  • Refried Beans
  • Mexican Rice
  1. Blend all of the marinade ingredients together and pour over the meat in a Ziploc bag or a bowl with a lid.
  • Leave marinating in the refrigerator for 5 hours. If you let it go longer than 5 hours, it might get too tender.
  • Grill the meat on your outdoor or indoor grill, checking and turning often so that it doesn’t dry out.
  • Serve with the tortillas, refried beans, rice, and salsa.
  • You can also cut it up and serve it in taco form, in a burrito, on sandwiches and much more!

    For the Guajillo Salsa
    • 3 Tomatoes
    • 1/4 Onion (white)
    • 2 cloves garlic (large)
    • 2 Guajillo Peppers(deseeded and boiled until soft)
    • 1/4 cup Heavy Whipping Cream
    • 1/4 cup Chicken Stock
    • Salt (to taste)
    • Pepper (to taste)
    • 1/2 tsp Cumin
    • 1/2 tsp Paprika

whatever you want to call it…it tastes GREAT