this post was submitted on 23 Jan 2026
112 points (99.1% liked)

Cooking

10044 readers
160 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.

Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.

Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

!bbq@lemmy.world - Lemmy.world's home for BBQ.

!foodporn@lemmy.world - Showcasing your best culinary creations.

!sousvide@lemmy.world - All things sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
DimFisher@lemmy.world
FauxPseudo@lemmy.world
112
Carne asada burrito (lemmy.world)
submitted 2 weeks ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
25 comments fedilink hide all child comments
 

Our local meat store, can't honestly call it a butcher, recently started carrying flank steak and skirt steak. Angus flank and skirt steak. For 7.69 a pound.

The perfect cuts for making San Diego carne asada style burritos. I've seen many a carne asada burrito on menues outside of San Diego. They have absolutely zero resemblance to what I recognize as a carne asada burrito. The real deal has citrus marinated beef, guacamole, pico de gallo salsa. That's it. No rice. No beans. No cheese. No creama. No corn. Three items in a tortilla. But if you add French fries you can call it a California burrito. But that's a different subject.

Cost wise this is complicated emotionally. This burrito is slightly smaller than the real deal. Current price of the real deal from Roberto's on El Cajon Blvd is $11.25. This homemade version was $9. Once you adjust for size they are pretty much the same price. I've always known that I couldn't make them as cheap as j could buy them. Today was just proof.

all 26 comments
sorted by: hot top controversial new old
[–] actionjbone@sh.itjust.works 14 points 2 weeks ago (1 children)

As much as I respect you for keeping it down to three ingredients in a tortilla, I must disagree with the lack of cheese.

[–] FauxPseudo@lemmy.world 7 points 2 weeks ago (1 children)

The guacamole replaces all need for cheese. Cheese actually decreases the magic. It's a rare thing where that is the case.

[–] actionjbone@sh.itjust.works 7 points 2 weeks ago* (last edited 2 weeks ago)

It's okay if we agree to disagree.

[–] kamenlady@lemmy.world 6 points 2 weeks ago (1 children)

Seeing this made me regret all life choices that led me to the situation of not having this in front of me right now

[–] FauxPseudo@lemmy.world 6 points 2 weeks ago (1 children)

It's been 2016 since my last proper carne asada burrito. One of the best parts of going back to San Diego for Comic Con every once in a while was filling up on Mexican food and going to In n Out.

[–] SatansMaggotyCumFart@piefed.world 5 points 2 weeks ago (1 children)

going to In n Out.

I love that bordello.

[–] lessthanluigi@lemmy.sdf.org 3 points 2 weeks ago

Looked that word up. I can't believe it is not a Burito Modelo.

[–] mysticpickle@lemmy.ca 4 points 2 weeks ago (1 children)

The char on that meat looks incredible. Well done :o

[–] FauxPseudo@lemmy.world 4 points 2 weeks ago (1 children)

Trim any excessive hard far from the steak. Cut the fat up fine and feed some to each cat and dog. Put the meat in the marinade (OJ, lime judice, beer, soy sauce, fresh ground pepper). Marinade for at least an hour.

Coat the bottom of a cast iron pan in what looks like it's too much oil for a steak. Char it medium on each side until medium rare. About four minutes per side. Remove it and let it rest for 10 minutes. Slice with the grain then slice the ass trips against the grain. Put it back in the pan along with any juices. Toss it around and scrape the pan as needed until it's finished. Apply directly to the prepped tortillas. Fold them up and eat them.

The sugars from the marinade, the hot oil and the cast iron make the char perfect.

[–] tryitout@infosec.pub 4 points 2 weeks ago (1 children)

Came out great, thanks, but next time I won't be slicing the ass trips. Just personal preference.

[–] FauxPseudo@lemmy.world 2 points 2 weeks ago

If you don't slice the ass strips it will be chewy like tripe.

But it's your call. Some people like a chewy ass.

[–] TropicalDingdong@lemmy.world 4 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

carne asada burrito on menues outside of San Diego. They have absolutely zero resemblance to what I recognize as a carne asada burrito. The real deal has citrus marinated beef, guacamole, pico de gallo salsa. That’s it. No rice. No beans. No cheese. No creama. No corn.

Exactly exactly exactly exactly. I didn't order a California burrito. I ordered a carne asada burrito. It should have carne asada. Thats it. If I order a chicken fajita burrito, guess what? It should have chicken fajitas. Thats it. I also feel like anyone not familiar with like, the real Mexican food that comes out of the Los An-dieg-a-juana super region, they just don't get it when we rant about the Mexican food. Its not a better burrito because you put a filler in it to spend less money on what the customer paid for..

I have to rant about this EVERYTIME I can. Its like, almost impossible to get good Mexican food outside of the region. My favorite is in Barrio Carlsbad, Lola's 7-up market, which has been a community pillar for something like, a century or more.

After that, probably Lourdes in Escondido. Even though they are more famous for their chicken soup.

Also, what the fuck happened with TJ tacos? They used to be like 0.25, and now they charge as much as they do for a real taco.

[–] FauxPseudo@lemmy.world 3 points 2 weeks ago

I feel your pain.

I'm afraid to even know how much a TJ taco costs these days. I remember 25¢. I left the area in 2004 and even then they were getting close to twice that. You go to a place advertising street tacos and they are over sized, not as fresh and you don't get all you can eat charred radishes, jalapenos and scallions. And the beer is too cold. But that's a nitpick.

Collimas on University in North Part. Or the one in Oceanside a few blocks from the pier. Any Roberto's. Never any Filiberto's. Saguaro's on 30th near University and Aiberto's on University in City heights were only good for emergencies and carne asada fries.

I was never able to think about budgeting for any Carlsbad taco shop. I generally only hung out there before heading off to a goth club's parking lot.

Now I'm in an area where burritos are served on a plate and covered in sauce. Completely defeating the entire reason for the existence of a burrito.

[–] a_non_monotonic_function@lemmy.world 3 points 2 weeks ago (2 children)

I'm more of a pastor guy, but I'm not going to kick it out of bed.

[–] Barbarian@sh.itjust.works 4 points 2 weeks ago (2 children)

Ah, Mexican shawarma :P

[–] FauxPseudo@lemmy.world 2 points 2 weeks ago

Now I need a pastor street taco with some hummus.

[–] a_non_monotonic_function@lemmy.world 1 points 2 weeks ago (2 children)

Yes. And I'm not ashamed.

[–] Barbarian@sh.itjust.works 2 points 2 weeks ago (1 children)

Nor should you be. Some of the best food is rooted in fusion food, tacos al pastor is no exception. Hell, practically everywhere across eastern Europe has their own variant of shawarma/gyros, which is arguably fusion food as well.

[–] a_non_monotonic_function@lemmy.world 2 points 2 weeks ago

Yes and yes. One of my favorite Indian dishes? Tikka masala.

[–] FauxPseudo@lemmy.world 2 points 2 weeks ago (1 children)

A good pastor is hard to find. Not enough meat on a spit in America. One of the things I truly miss about Tijuana that shops in San Diego could never match.

[–] a_non_monotonic_function@lemmy.world 3 points 2 weeks ago (1 children)

Not where I'm at. XD

[–] FauxPseudo@lemmy.world 1 points 2 weeks ago

Where is this pastor paradise?

[–] SatansMaggotyCumFart@piefed.world 3 points 2 weeks ago

That is a damn sexy burrito.

[–] floppybiscuits@lemmy.world 2 points 2 weeks ago

As a Texan who loves tex-mex, the California burrito has and always will have a special place in my heart ♥️

[–] albertye@lemmy.world 2 points 2 weeks ago

Queso Oaxaca in a Bistec Burrito is peak ñommmmm