San Diego Style Carne Asada Burritos?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.San Diego Style Carne Asada Burritos?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(San Diego Style Carne Asada Burritos?),it will help you,my kids.

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Most places outside of San Diego pack their carne asada burritos with RICE and BEANS or include weird things such as:
lettuce
tomatoe
peans
corn
sour cream
etc.

San Diego's carne asada burritos are basically HUGE tortilla packed with carne asada meat, guac, chopped salsa and sometimes mexican cheese. Anyone know other locations (outside of San Diego) that make them the "San Diegan Way"?

Any good marinating recipes?

Thanks

Answers:
I used to work in TJ and I asked my Mexican friend to show me how to make "real" carne asada meat. Here's the marinating recipe: Very thinly sliced flank steak, covered in half orange juice, 1/4 lemon juice and 1/2 lime juice, chopped cilantro, jalepaneos, white onions, garlic, salt and pepper. Marinate overnight. Fresh squeezed juice is always the key. Another trick if you don't make your own tortillas is heat them up on a very hot and dry skillet just enough to start a few bubbles on each side.

Also, a fun thing to add on the side is green onion stalks in a tall glass (white side down) with about 3" of soy sauce. Nummy and cute at the same time!

Now you've made me hungry!

Other Answers:
Carne Asada Burritos (as we eat them in Texas)

1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black
pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

DIRECTIONS:
1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.

2. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.

3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

4. Shred meat with fork, drain excess
liquid. Serve on tortillas with cheese. Enjoy!

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wldflw: your friend bul****** you thats nasty, ask some other mexicans what they think of it. Mexican beef is so good it does not need marination and we dont use for carne asada slim pieces of meat we use thick cuts....contact me if you need some real info.

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