How to Make Alberto's Carne Asada Burrito

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Alberto's Carne Asada Burrito

Alberto's Carne Asada Burrito exemplifies the Southern California version of this classic Mexican entree. Alberto's Carne Asada Burrito recipe is a closely guarded secret, but this copycat version will allow you to experience the taste of a San Diego carne asada burrito at home.

This recipe calls for Mexican Sweet Lime juice, which can be tough to find outside of Southern California. The Mexican sweet lime has a more intense lime flavor than the Persian lime, which is commonly available in supermarkets. Key Lime juice can be substituted, but since Key Limes have more acid than Mexican Sweet Limes, you may want to reduce the vinegar in the recipe by half a tablespoon and add a teaspoon of sugar.[1]

Start to finish: 4.5 hours (Active time: 30 minutes)

Serves: 4

SkirtSteak.jpgFlickr: jspatchwork
Offered by Chapparro's Mexican Food Inc.[2]
Customer service phone 760-631-6080[3]
Served as Main dish
Main ingredients Skirt Steak, tortilla, Mexican Sweet Lime juice, guacamole
Cooking method Pan fry or grilled
Similar to Beef burrito, flank steak

Alberto's Carne Asada Burrito Ingredients

  • 2 pounds skirt steak, cut into 1/4 to 1/2 inch cubes[4] [5]
  • Salt and freshly ground black pepper, to taste
  • Solid vegetable shortening
  • 4 12-inch flour tortillas

Alberto's Carne Asada Burrito Marinade

  • 4 garlic cloves, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon cumin seed, toasted then ground
  • 1/2 cup fresh cilantro, minced
  • 1/4 cup Mexican Sweet Lime juice[6]
  • 2 tablespoons white vinegar
  • 1/2 cup vegetable oil

Alberto's Carne Asada Burrito Guacamole

  • 1 medium ripe avocado, crushed with mortar and pestle or blended until smooth
  • 1/2 cup chopped fresh tomato
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoons Mexican Sweet Lime Juice
  • Salt and freshly ground black pepper, to taste


  • Solid vegetable shortening
  • 4 12-inch flour tortillas

Alberto's Carne Asada Burrito Recipe

  1. Place the skirt steak cubes in a large bowl, and season with salt and pepper to taste.
  2. Combine marinade ingredients in small bowl, mixing well.
  3. Pour marinade over the steak. Turn the steak a few times to make sure it is well coated.
  4. Cover the dish with plastic wrap, or place the mixture in a ziploc bag, and refrigerate for at least 4 hours.
  5. Preheat a cast iron frying pan over a medium high flame. Coat the pan lightly with vegetable shortening.
  6. Remove the meat from the marinade and pat it dry.
  7. Sear the meat in the cast iron pan until browned and cooked through. If your pan is not large enough to cook all the meat in a single layer, you may need to do this in batches.
  8. Combine guacamole ingredients by hand while the meat is cooking.
  9. Preheat a second cast iron pan, and coat it lightly with vegetable shortening. If you don't have two pans, let the first cool slightly, wipe it out, and add more shortening if needed.
  10. Heat each tortilla for 30 seconds a side.
  11. Place a portion meat on one side of each tortilla, about 2 inches in from the end.
  12. Add 2-4 tablespoons of the guacamole on top of the meat
  13. Fold the ends of the tortilla over the filling, then roll the tortilla up, starting with the side closest to the filling.

Recipe by CopyCatRecipeGuide's Food Editors

Carne Asada Seasoning


While not used by Alberto's, a dry rub like this Texas Roadhouse seasoning can be used to enhance the flavor of the skirt steak before marinating.


  • If you need to make the guacamole ahead of time, coat the top with a layer of lime juice, and place plastic wrap on the surface of the guacamole. This will help to inhibit browning.
  • Rendered lard can be used to fry the meat instead of vegetable shortening for a more authentic Mexican carne asada.

Also See: How to Make Texas Roadhouse Steak Seasoning, How to Make Applebee's Santa Fe Chicken Salad, How to Make Ruby Tuesday Chicken Quesadillas