The Ultimate California Burrito Recipe: Carne Asada, Guacamole, and Quesadilla

[__] piece of [__] You just leave it. No. [__] [__] [__] [__] [__] [__] I'm so [__] mad. No, we'll be fine. San Diego already makes the best burritos on the planet. So, what happens when someone goes, "Yeah, let's make it better." Behold the Waja, California from La Peara number three. La Pearla number three is in San Diego's Point Loma neighborhood. You know what we need to do? We need to go to a taco shop and just eat everything. I'm down. Just post up camera. Show the people because a lot of these people don't know. People are going to 7-Eleven in Japan. Well, we did that. And showing you everything they can eat.

People going into all kinds of places all over the world. with fans that don't live here that have never seen the inside of a taco shop or what they have to offer. We're going to do that. Yes, we're going to do that. Oh, yeah. We'll eat everything there. Everything. Everything on the menu. At least a bite of everything on the menu. I can't eat everything. That'd be ridiculous. Anyway, La Pearlla makes this crazy ass burrito. We've made carneada before. It's delicious. This might be the best carneada recipe you're ever going to get. Link below. Write it down or whatever you do these days and then

throw away every other carneada recipe and don't let people tell you because it has soy sauce in it that it's shitty. It's not. Is it legit? Is it like somebody's a bua from Mexico City's been making for 150 years? No, probably not. Is it damn fine? Yes. And I've had actual Mexican people, real Mexican people tell me that is their carneada marinade recipe of choice. So to the rest of you that want to [__] on me for that. Anyway, so we start by making that. Let the carne marinate. Then we'll make the pico de gallo and the guacamole. So when everything's ready, just comes together like that. And I got my waka cheese and we're golden. Start with some cilantro. Uh and I'm using a

bunch of the stems down here. I don't know if you can see that. I threw them in already. Stems have lots of flavor. By the way, the dried form of cilantro leaves, Max, is coriander. Could you use coriander in this if you didn't have cilantro? No. Don't even think about it. That would be the world's biggest mistake. Okay. Three cloves of garlic peeled. Recipes below. Cumin, brown sugar, kosher salt and pepper. The zest of a lime and the juice. Neutral oil. Here's the crazy part. Soy sauce. And that's it. Now we mix and contact we're there. Let's look. Oh, fully sed. Look at Jeez Louise. Look at this. All right, let's get this in a bag with our meat. I'm using hanger steak and I know it's not typical.

Typical would be skirt or flank or something like that. This is what I had and I thought, well, I might as well use it. But this is kind of thick and I want this thinner. So, I'm going to do this. I'm just going to open this guy up a bit. Open him up like a book. be more surface area to marinate. Right, like that. And this kid, this kid's already small, but great. Use what you've got. I'm happy with this. All right, Ziplockc bag time. And the bag is great cuz you can just fling it in the fridge or anywhere you want. Take it camping. Do that. Make this on a Friday, take it with you Saturday, cook it Saturday

night, and be happy. Look at this gold in here. And by gold, I mean gorgeous green. And now this. Oh [__] I know, Max knows how great this carne sada is. And now this little guy. Let me zip this up. We'll make some pico. Here's our ingredients for the pico de gallo. This one will be controversial. In any case, we're going to chop up some tomato, chop up some onion, some cilantro, and then we'll get to that. Okay, the elephant in the room. These are pickled serranos. In a pico de gallo, if you were going to put a little spice in, it' probably be fresh chopped jalapeno. Well, I don't have it, but I do have these. And now I love the idea of these going in. Not just for the

pickled nature, little vinegary punch, but a serrano's got more heat than a jalapeno. So I'll just chop these guys up. Little lime juice from the world's worst lime. Kosher salt and pepper. And a squeeze of neutral oil. And we'll mix. Should smell it. Little taste. I'm getting the vinegar. Wow. Big time. It's so good. And the little bit of heat. All right. It's my new favorite way of making pico. Sorry, jalapenos. You've just been pushed to the back of the room in favor of these guys. And by the way, you can always keep a can of pickled serranos in your pantry. Fresh jalapenos. Okay, you got tomato and the other stuff. All right, guacamole time.

Very quick guacamole time. That's a avocado in a bowl, obviously. Let's crack this kit open and see what we're dealing with because you never know. Feels good. Sometimes they surprise you. Twist. I should get an award. Honestly, I know how to pick them. I also know how to stab myself. I've done this before. Right through the other side. So, be very careful. And in our bowl, in fact, let's make it all little mash. When you're mostly squished up, leave it a little chunky. We'll add some lime juice, salt and pepper, a return of some of these cilantro stems and bits. And because I love that whole srano thing so much, I'm just going to

pour a little bit of juice right from the can. Make it a little creamier with a little spice. Now you're talking. Oh, hell yeah. I want more. I'm going to take a couple of those Serranos, chop them up fine, and throw them in here. Don't worry about that. We're now just waiting for the carne saw to marinate. Give it at least a couple hours. So, when you see me next, we'll be at the grill cooking that carne, and then it's a short hop to Waka California burrito time. Say that fast. Before we do, we got to shred our cheese. this Waka cheese. This happens to be a smoked version, which I really like. It's probably not what La Pearlla uses, but hey, I'm making this my own. And if you

didn't have this, you could use mozzarella, Monterey Jack, string cheese. It's It's like, see this? It pulls like string cheese. Cool, huh? It's delicious. So, we just want to shred some up, though. I want to be ready to go when it's go time. Remember, this is making our quesadilla that the whole burrito gets rolled into. So, it's a big tortilla. I need a big amount of cheese. That's what she said. Where's my younger me when I need to do all this? Oh, he's standing right there. You need my big strong muscles in there.

Yeah. You want a grate here? Great. There you go. I'm just going to eat some cheese. While I'm waiting. There you go. Tell the people what Waka cheese is like because it's kind of different. Already did. Oh, perfect. You were relaxing inside having iced tea when I did that. Being fanned by servants. By the way, the smoke on this is really light. It's super delicious. And if it's one more point of getting extra flavor, then I would reach for the smoked version instead of the plain. But that's me. All right, that's good. Take this away. Go to the grill. And with our grill screaming hot, on we go with our carne. Oh, great stuff.

Wait, there's another little piece. this stuff loves to cook hot and fast. And it is not going to be on here very long. I like to keep it nicely medium rare. So, this is thin now. Now, it's thin. Now that this is thin, we're going to be a couple minutes aside. You can see how hot it is. If I hold my hand here, 1,00. Yeah. They say if you can hold your hand for more than two seconds, a couple inches above, it's not hot enough. So, it's hot enough. You do it, Max. Let me see you do it. Oh, [__] I know. But see, now it's been on about 30 seconds. Let's see how it looks on the other side. That's it. See, just charing. That's where flavor is. Now, I don't know how Lola does it. I think Lea does the flat top version. I don't know. I've

not been. But I'm a fan of this. Lots of heat, lots of flame. And charcoal would be even better, but I'm not doing that today. So, you got a little bit of this extra marinade. Let's do this. And then just a little of the sharing of it. Lordy. And this stuff's ready. Let's take it off. Give it just a little bit more of that flame just for shits and giggles. And off we go. Look how great that's going to be. Oh snap. All right. Chop. There you go. Enough said. Well, I guess we got to cut it, right? See what we're dealing with.

Remember, we definitely want to go against the grain. So, this business here is a little crazy because it's hard to tell. Don't you say against? I do say against. No, there you didn't. See, look. Nice. A little bit pink. Hold on. Let me check. Yeah. This is what you want. All right. Yeah, it's good. Yeah. I had a little tester piece and I'm telling you the little tester piece you get that little bit of brown sugar and just that and the soy makes everything better. Okay, this is

what your goal is. Okay, here's your goal. Medium rare. Unless you hate medium rare and then I think you got to look at your food decisions in life. You really got to take a look at how you're approaching food because smaller bites I like. Because medium rare, there's flavor here. If you had this well done, I mean, would it be better tasting? No. Maybe for your head. If you can't get your head around stuff like this, but learn to just do it. Okay, we'll cut the rest of this up. Right onto the platter. And it's burrito time. We've got our two blanket size flour tortillas. On we go. These guys are a little bit ripped. That happens.

You buy them. I buy these from a taco shop and they sometimes come like this. But so we're doing two things right now. We're softening them up a little bit. We're also making a quesadilla. So let's get all the sides a little bit warm. And now that they're a little bit warm. Ah, take this guy off. Now we can add some cheese to this one. See, you needed sort of a decent amount, Max. You did like the perfect amount. All right, this guy goes back on top. Warm side down. And we're melting. Let's flip them over.

We're almost ready to make this burrito. Okay, I got to work fast before it cools down. First in our carneada. And La Pearla is a proper taco shop, so they're going to use a decent amount. Next, a little handful of mixed cheddar Monterey Jack cheese. Our pico was going on this side closest to you, Maxwell. Boy, is that pico good, by the way. And over here, putting a nice big wipe of our guac. Oh, it fell like that. And like that. And that's it. Quesadilla enclosed. And we roll. Oh god. Joe, will you grab the scale? Let's weigh this little guy and see what we've got. Little guy. This is Remember what we've done here.

Oh, fries. Oh, the fries. [__] We forgot fries. How am I going to do this? No, I got to do it. You forgot the prize. [__] it. No, don't. What are you going to ruin that one? I can do it. You're No. We can't. If we're gonna We got I can do it. You're gonna unroll it. Just wait. Here's the real problem. The real problem is this [__] piece of [__] You just leave it. No. [__] [__] [__] [__] [__] [__] I'm so [__] mad.

You're going to be fine. No, we'll be fine. Where are they? We've had a bit of a mishap. He forgot the French fries and now he wants to I don't know. I told him just to [__] the fries. What? What is he going to do? What are you going to do? You'll see. He's going to I don't know if he's going to unroll this, stuff the fries in. I mean, I think if we're going to do with the fries, we got to like redo the entire thing. But we just ate all the carneasada. What are we doing? Are we going to unroll? We're unrolling. I don't know any other way to do this. Oh, yeah. We're going to be okay. We're going to be okay, everybody. Look it.

Okay. Fries. Okay. Well, now you got the layer of fries in here. Dear La Pearla, I'm trying to make you proud. Here we go. Sides back in. And now we just roll her up. Oh, we're doing great. Okay, so let's weigh it. What do we got? 2.35 lbs. Excellent. And after all that, remember what we've done here? We made a California burrito with a quesadilla for a wrapper. And it's time, all that extra work. I really deserve this now. Really deserve it. Just going to add a little extra guac right there. Wait for it. Little extra pico. Now that's a bite around the cheese quesadilla. [__] I'm going to swear for a second.

[__] [__] [__] So good. I'm getting the spice from the Sranos. Yes. Pico Serranos from now on. That has to be. But also this carne is so tender. It's so delicious. That's the way to do it. I don't know about a flat top. I don't know about marinating pieces that are already cut. I don't think that's a good idea. I think you marinate a whole piece, then you slice right before you're going to use it. Whether it goes in this, in a taco, on a salad, or whatever, that's the way to do it. It's a fantastic marinade. But this combination with the cheese quesadilla is kind of unbelievable. Thank you, Lea. As I'm holding a dirty towel, somebody

tell me I got a stupid towel in my hand. All right. Whether you make one a what was it? Two pounds. What? 2 lb 3 oz. 2 lb. Whether you make a 2 lb 3 oz one or a small one. Doesn't matter. They eat the same. I mean, a little less heavy if you make a small one, but still great. Okay, Max is dying. Been dying to have this. This first bite's going to blow your mind. All right. Thanks for hanging out. Hit the subscribe button. And if you don't, I'm going to give you some of this. Some You want some of this sandwich? I don't think you want a knuckle sandwich for me. I might look old, but I can do this.

Pig knuckle sandwich. Tonight is the night. It's not a soul.