Just like the taco shops in San Diego where I grew up. It took quite a few tries to get this one right but I think you will love it! This is one of my favorite recipes.
Hi there,
David here. I want you to know that I’m moving One Stop Cook to a new location called Davids Free Recipes.com. You’ll find this Carne Asada Burrito recipe by clicking this link. Carne Asada Burrito
I hope you’ll enjoy this Carne Asada Burrito recipe as well as many more at Davids Free Recipes.com. I look forward to seeing you there. Happy Cooking and I’ll see you on the other side!
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David
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Here in Pennsylvania everything uses ground beef and is covered in either cheese-wiz sauce or canned tomatoe sauce. Growing up in San Diego I always took Mexican food for granite (and In N’ Out Burger)! Can’t wait to try it. Thanks for the recipe! Making a Veggie version of this tonight! The Pico De Gallo is already chilling in the fridge!
Hi Regan,
I don’t know how they can call that “Mexican Food”. Hamburger, tomato sauce and cheese-wiz sounds like something you’d get from 7-11 or AM-PM.
I think most people don’t realize how good the Mexican food is in S.D. until they don’t have it anymore. I know that happened to me.
I’d be interested to know how your veggie version comes out, can you let me know? Thanks.
Happy Cooking!
David
I want to make these for a get together we are having this weekend. Do you know about how many this recipe will feed? Thanks 🙂
Hi Bethany,
Thanks for asking 🙂
It’ll depend on the size of your tortillas. I used the extra large (about 14 in.) and it made 4 big burritos.
If you use 10-12in. you’ll get about 6.
You may have to double the recipe depending on how many people you’ll be serving.
Hope that helps and Happy Cooking!
David
I was looking for the recipe for Roberto’s beef burrito, I came across this post and almost fell over, my wife Sue mouth started to water… How about the Roberto’s by the roller coaster @ Mission Beach. We moved away from SD in 1994, been back quite a few times, always get the Carna Asada Burrito. We have even tried freezing them and bringing them back to Minnesota. We just talked this past weekend if a Roberto’s type would make it here. Probably not, they like ground beef here. Yuk. Can’t wait to try this out. Have you ever tried to make the straight beef burrito? I have many times, I can’t figure out how they get the special taste. It is more stewed. Thanks again for the recipe, sounds like you have made many people happy. Those Vegas trippers, they have a Roberto’s in Vegas,
Pat
Hi Pat,
Ahh, you bring me back to a time when I used to go to that Roberto’s. It’s on the northwest corner of the intersection right across from the roller coaster. I used to get my goodies at the walk up window and bring it down to the grassy area just south of the roller coaster, that was the life!
I’ll bet if a San Diego style taco shop were to open in your area it would be a big success. I hear all the time about the Mexican food back east and how “un-Mexican” it is, what a bummer!
As far as a Roberto’s style beef burrito you can try these 2 recipes, I think you’ll like them.
Machaca burritos – (similar to those beef burritos)
Shredded Beef Tacos – (the beef recipe can be used for burritos and is really close to Roberto’s)
Thanks for bringing me back to a simpler time (ah, the memories) and I hope those 2 recipes will bring you back to the feeling you get from being down at Mission beach 🙂
Take care and Happy Cooking!
David
Cant wait to try this, So Cal native stuck in up state Ny with worst mexican food ever. Was wondering if you had way to make the hot sauce filabertos gives you with the tacos and carne asada burritos.
Thanks
Hi Sun Devil,
Sorry to hear there’s no good Mexican food in your area, bummer. I hope this will bring you a little taste of “home”.
As for the hot sauce I think you’re referring to the sauce that comes in those little cups. If so you can take some of the pico de gallo from this recipe, add a little water to it and pulse it in a blender until you get the consistency you’re looking for. You may have to add just a little more salt since the water will dilute it a little.
Or, you could make 2 batches of pico de gallo. One for the burritos and another to make the hot sauce by adding some water and pulsing it in your blender etc. It will taste pretty close to the sauce you get in those little cups 🙂
Hope that helps and please come back and let me know what you think.
Happy Cooking!
David
Hot sauce:
Roasted Tomatillos, Rehydrated Arbol Chiles, Salt, and a garlic clove + blender. You’re Welcome. 😉
Hi Nick,
Thanks for posting your hot sauce recipe, I’ll do some experimenting with it!
Take care,
David
Just found this site and i must say you Sir are awesome. Sure me living in Southern Arizona i can goto the local taco shop and grab a big fat carne asada burro but its nice to make at home and save some money too. This is outstanding. Only thing i changed is i got some of those mega tortillas from the local tortilla shop to make them huge like they do in the taco shops here. Thanks!!!!!! you have brought a little taste of heaven into my home.
Hi Nick,
Thank you for your input. Since moving to the high desert I have to make them at home. There are some decent taco shops up here but all of them put beans into their burritos and the meat is not the same as in S.D.
And you’re right about it being cheaper I have to pay 6 to 7 dollars to get the same size and ingredients as the 3 dollar burrito from San Diego from a taco shop up here. It costs me about 2 bucks to make one at home.
Luckily my local market has those gigantic tortillas you mention. I’ve made them with the smaller tortillas and it’s just not the same.
Thanks again and hope to see you back trying more stuff!
Happy Cooking!
David