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Wambui

Nov 30, 1919, 12:00 AM

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Steak Burritos

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I was wondering if someone could give me a recipie on how to prepare a steak/carne asada burrito with rice the way the burrito shops do it.

I have tried several recepies but none taste like the ones I get from my local Taquieria. What spices do you use and what kind of steak... also how do you prepare the red rice properly and what type of rice do you use? I am a huge burrito lover and I NEED to satisfy my cravings at home. I bought one of those "burrito seasoning" packs from my local grocery store andit was TERRIBLE. I love the way the taquieria prepares the meat- can this be done at home? Do i fry it or bake it or how do I get that great taste like the shops do?

Please please, help me help myself to calm my burrito cravings!! LOL

Thanks in advance!

Carron

Nov 30, 1919, 12:00 AM

Post #2 of 5 (1406 views)

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Steak Burritos

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from my local grocery store andit was TERRIBLE.

You can use almost any cut of beef (Mexican beef is usually quite lean and tough and is cut with the grain). There are two important steps to making good beef for burritos. The first is to marinate the meat for at least 6 hours, better overnight. Use Italian dressing and Worchestershire sauce or Worchestershire sauce and the juice of several limes. Add salt to the marinade, before cooking. Grill quickly over a very hot charcoal fire. Slice across the grain and wrap it up!

Carron

Nov 30, 1919, 12:00 AM

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Steak Burritos

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tanya

Nov 30, 1919, 12:00 AM

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Steak Burritos

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I totally know what you are going through!! My husband and I are born and raised San Diegans and just moved to the midwest. Try finding decent Mexican food out here! Can't be done. We have grown up eating carne asada burritos from little taco stands and know miss them terribly. It seems every recipe that you get for carne asada is for some kind of "gourmet" carne asada or restaurant style, which is way different than the kind from a taco stand. We called one of our favorites from San Diego and begged him for the recipe. This one only uses seasoned salt and garlic. The type of meat they use is skirt steak. It is very fatty so try as best you can to trim most of the fat. Then cut into small pieces and place in a plastic bag. Dump some seasoned salt on it and a couple of garlic cloves (minced) and let it marinate for 2 hours. I have tried this one and the meat turns out pretty well, but I have trouble duplicating the hot sauce, which I think makes a big difference. And also, get a real good tortilla, from a mexican market, not the grocery store kind! We don't have mexican markets here so I have to make do with Mission (real mexican!!) Oh, I cook the meat up, one serving at a time, in a real hot skillet, quickly. I have noticed that if I cook more meat than one serving at a time it isn't able to cook as fast and dosn't turn out as well? Let me know how you do!

Tim

Nov 30, 1919, 12:00 AM

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Steak Burritos

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I am having the same problem havib=ng just moved from Seal Beach, CA to St louis. People have told me to try different restaurants but no one comes close to El Burrito, Taco Surf or Nick's. No burrito pastor, no fish tacos and breakfast burritos that look like they are from Mc Donalds. I called too and they won't cough up the recipes. I think I am going back in March with a case of cervesa and som tequilla to try and get one of these guys to talk!!! It's like the Mexican food mafia. Can you tell me where to find some Taco Stand recipes or some where to buy chorizo in the midwest???