Thursday, June 17, 2010

Carne Asada Burrito with Guacamole and Pico De Gallo

I found this recipe here and it is awesome!

Ingredients: Meat

2lbs. flap meat or tri tip
1 small onion ( small dice )
1/2 lemon ( just the juice )
1/4 cup cilantro
pepper to taste

Cut meat into about 1/4 inch cubes. Season with pepper ( the easy way to know how much pepper is to spread out the meat into one layer, like a big hamburger patty and season liberally). Add lemon
juice, cilantro and onion. Put meat mixture into a ziplock bag and mix well. Refrigerate for at least 1/2 hour.

Ingredients: Pico De Gallo

2 tomatoes ( small dice )
1/2 onion ( small dice ) ( red or white is best )
1 small jalapeño pepper ( fine dice )
1/4 cup fresh cilantro ( small chop )
1/2 lemon ( just the juice )
1/3 teas. salt
1/4 teas. pepper
1/4 teas. garlic powder
1 pinch dry oregano
1 pinch chili powder
1 pinch cumin

Add all ingredients into a bowl and mix well. Cover and refrigerate.
Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure
to stir occasionally.
Another note: The heat in a jalepeno pepper comes from the membranes around the seeds so if you like it hot
don’t remove the seeds. Caution, do not touch your face or eyes after cutting your jalepeno, it can burn you.

Ingredients: Guacamole

2 ripe avocados
1/4 cup pico de gallo
1/4 teas. pepper
1/2 lemon ( just the juice )

Scoop avocado into large bowl.  Add salt, pepper and lemon juice.  Mash until you have the consistency of
chunky mashed potatoes. Stir in your pico de gallo and refrigerate.
Great tip for storing guacamole:
Put it in a clean bowl and flatten it to a smooth surface. Pour a thin layer of lemon juice or water over the top.
When you are ready to use it again, pour all of the liquid off of the top and give it a stir. You will be able to
keep the guacamole for at least 3 to 4 days.

Ingredients: Carne Asada Burritos

Carne Asada Meat
Pico De Gallo
Large flour tortillas
cooking oil ( I like olive oil for this )

Warm tortillas by microwaving them one at a time, or, heating on a griddle, or wrapping a few in foil and
heating them for 10-15 minutes in a 350 degree oven.
On high heat add about a teaspoon of olive oil to a medium size skillet, wait for it to start smoking. Add about
1/4 to 1/3 pound of the carne asada meat. Sear the meat until browned on all sides. Pour onto a warm tortilla
just below the center of it and away from the sides ( you do not have to add olive oil between every batch,
only when the pan starts to dry out ). Add guacamole and pico de gallo. Fold sides of the tortilla in and roll it
Note: It is better to batch cook the meat to get the desired sear.

Hot sauce

For a simple hot sauce you could try about a cup of your pico de gallo, add about 1/2 to 3/4 cup water, a 
little salt and an extra 1/2 jalapeño… run it all through a blender until liquefied and that should give you a nice 
little “fresh” hot sauce.

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