"Cyron" > wrote in message
oups.com...
> Hello Friends!
>
> I used to live in San Diego and while there developed a great love
> for the "Carne Asada Burrito". It seemed like there was an endless
> supply of shops selling them for ~$3.50 and they were absolutely
> delicious.

Mike, if you cannot find what you want in the Twin Cities, you can try my
recipe. It isn't the same as the ones served at Roberto's and the many fake
'berto's places, but I am in Sandy Eggo. A simple web search will provide
you with hundreds of variations. Mine is very good though and the taste is
similar to others I've had at a variety of taquerias.

To serve in a taco or burrito, just slice the meat after cooking. You can
add whatever you like to it: salsa, guacamole (not guac for God's sake),
chopped onions and/or chiles, etc.

Charlie

Charlie's Carne Asada


6 sirloin steaks, 8 oz. each (I often use rib eye steaks)
1 cup olive oil
garlic salt, to taste
3 tsp. Worcestershire Sauce
2 tsp. red wine vinegar
1 tsp. Mexican oregano, or to taste
black pepper, to taste
2 bay leaves, crushed
1 cup beer (I use Bohemia)
1 or 2 cloves garlic crushed
1 or 2 seeded, stemmed and chopped chiles (your choice of heat), optional

Marinate meat in remaining ingredients overnight. Cook over charcoal (or
broil). Serve with beans and rice or use as a tortilla filling.

I don't like the heat much, so I don't use the chiles. I don't miss them.