You haven’t lived until you’ve eat a carne asada taco or burrito in San Diego. There is really nothing else like it. As with most things, the locals all have their favorite places. For me, whether it’s from OB, PB, Mission Beach, they’re all f*cking delicious in comparison to what is typically passed off as burritos on the east coast. The dedication is so legitimate our former roommate once pick up a few carne asada burritos on the way to the airport in San Diego, zip locked them up and flew them home to Boston for my husband. Best part?? They were still warm on the inside – now that’s a proper wrapping job.
My husband lived in San Diego for over a decade before he moved back home and got stuck with me. Which was fantastic when all I craved during my entire pregnancy was Mexican food. He’s taught me his secrets here and there, but a piece of me believes part of enjoying a West Coast carne asada taco or burrito is actually being on the West Coast. So in the midst of March, here is my best attempt to bring a little bit of California to the kitchen.
For this recipe, we used taco sized tortillas. What really matters is the carne asada, so build a burrito or taco however you prefer. This will make enough for 10-12 tacos depending on your appetite and tortilla size.
- ½ cup soy sauce (can substitute reduced sodium soy if desired)
- 9 ounce pineapple juice
- 1 lime, juiced
- ½ teaspoon cayenne
- 1¼ lbs flank steak, sliced in thin strips
- 6 flour tortillas
- 1 can fat free refried beans
- 2 chipotle peppers, diced
- desired taco toppings
- Prepare the flank steak. If the cut is thick, butterfly it and slice in to thin strips - about 1.5-2 inches long. In a ziplock bag, or a tupperware container deep enough so that all the meat will be covered by the liquid, add soy sauce, pineapple, lime juice, cayenne, and steak to the bag.
- Marinate for a minimum of 4 hours.
- To cook, heat a skillet over high heat - we really like to use our grill pan, it's well seasoned and heats up pretty hot. Once the skillet is hot (1-2 minutes) add your flank steak to the pan. Use tongs to pull the steak out of the bag or strain it from the marinade beforehand.
- Steak will cook quickly, about 5 to 7 minutes.
- Combine refried beans and chipotle peppers in a saucepan. Stir over medium-low heat for 8 minutes, until beans are heated through.
- Warm your tortillas.
- Spread a layer of refried beans on the tortilla.
- Add carne asada and desired toppings!
We recommend shredded cheese, guacamole, fresh salsa & hot sauce for toppings.