Carne Asada Burrito Recipe with Marinade (2024)

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A great carne asada marinade is the foundation of this popular Mexican classic. The marinade has to accomplish two things, add flavor and tenderize the meat. Since carne asada is made with skirt steak which is not the most tender of beef cuts, the marinade is crucial to this carne asada burrito recipe. And another important factor is how to grill carne asada.

When I lived in Southern California, we would all get together to have a cookout and Carne Asada was always the star of the evening. Carne Asada means “grilled meat” in English but it’s so much more than that. Skirt steak that has been seasoned by a carne asada marinade. And it’s then grilled with char and sliced against the grain, rolled in a heated tortilla with plenty of toppings. It’s a little bit of heaven.

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To make the best carne asada burrito, skirt steak is to be seasoned with a great carne asada marinade. And the marinade has to be rich enough to be the basis of the flavor and amount of tenderness of the meat. Our simple marinade recipe may not sound authentic but just wait till you taste the finished result. Just take one bite and you will think you are in dining in a Southern California taco shop. It’s just delicious!

Carne Asada Marinade Recipe:

Marinade Ingredients:

3 Tablespoons of red bell pepper, minced
5 medium lemons
3 cloves garlic, minced
7 ounce can pickled sliced Jalapeños, drained
1 -10 ounce bottle teriyaki sauce
1 tablespoon white sugar
1 ½ teaspoons salt
3 pounds skirt steak or flank steak

Carne Asada Burrito Ingredients:

12 flour tortillas
Guacamole or sliced avocado
Pico de Gallo

How to marinade skirt steak

In a small bowl, combine teriyaki sauce, sugar and salt garlic, jalapeños, stir until sugar is dissolved.

Juice the 4 lemons, strain and add to the marinade, then stir in the minced bell peppers.

Place the skirt steak meat in a large marinade dish and pour the marinade over it. Make sure the marinade completely surrounds each piece or layer of the meat. Slice the remaining lemon into thin rounds and place between the meat layers and in the marinade.

How to grill carne asada:

Grill the meat over a medium high flame for 6-8 minutes on each side. The meat should be barely pink inside and if it’s cooked too long, it could become tough.

Remove from fire, let rest 5 minutes, then slice into diagonal strips against the grain of the meat. Slicing against the grain of the carne asada makes it more tender instead of chewy.

Serve by adding strips of the carne on a warmed flour tortilla and topping with guacamole and pico de gallo. Roll up and enjoy.

You could stand around the fire and eat that carne asada burrito with one hand and drink a beverage in the other. It’s a great way to bond friends together or just enjoy the friendship. We haven’t been able to find a great carne asada marinade since we left California. You can have it shipped but that is kinda pricey. So it came down to creating our very own recipe for the marinade. And after several experiments, we came up with this blend. It comes closer to any other I have ever tried and it brings back those great flavors of a carne asada burrito from those great times with those great friends.

Other Mexican Food Recipes:

Green Enchilada Chicken Casserole
Baja Fish Tacos
Steak Tacos
Margarita Grilled Chicken Tacos

Click HERE to save this Carne Asada Burrito Recipe to Pinterest

Carne Asada Marniade

Skirt steak grilled over open fire with a homemade carne asada marinade

Prep Time15 minutes mins

Cook Time20 minutes mins

Marinade Time4 hours hrs

Total Time4 hours hrs 35 minutes mins

Course: Main Course

Cuisine: Mexican, Tex Mex

Keyword: Carne Asada Marinade, Grilled Carne Asada

Servings: 6

Calories: 675kcal

Author: Evelyn

Equipment

Marinade Container
Grill

Ingredients

3 Tablespoons red bell pepper minced
5 medium lemons
3 cloves garlic minced
1 7 oz can pickled sliced Jalapeños
1 10 oz bottle teriyaki sauce
1 tablespoon sugar
1 1/2 teaspoons salt
3 lbs skirt steak or flank steak
12 flour tortillas
2-3 avocados sliced
Pico de Gallo

Instructions

In a small bowl, combine teriyaki sauce, sugar and salt garlic, jalapeños, stir until sugar is dissolved.
Juice the 4 lemons, strain the seeds out and add the juice to the marinade. Then stir in the minced bell peppers.
Place the skirt steak meat in a large marinade dish and pour the marinade over it. Make sure the marinade completely surrounds each piece or layer of the meat.
Slice the remaining lemon into thin rounds and place between the meat layers and in the marinade.
Cover and place in refrigerator for at least 4 hours or overnight.
When ready to grill, remove the marinaded carne asada from the container and dispose of the liquid.
Grill the meat over a medium high flame for 6-8 minutes on each side. The meat should be barely pink inside and if it’s cooked too long, it could become tough.
Remove from fire, let rest 5 minutes, then slice into diagonal strips against the grain of the meat. Slicing against the grain of the carne asada makes it more tender instead of chewy.
Serve by adding strips of the carne on a warmed flour tortilla and top with guacamole and pico de gallo. Roll up and enjoy.

Nutrition