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California Burrito Recipe

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4.3 from 52 reviews

This California Burrito Recipe features flavorful carne asada marinated with fresh citrus and spices, combined with crispy hand-cut French fries, melted cheddar cheese, guacamole, pico de gallo, and optional sour cream and salsa, all wrapped snugly in extra-large flour tortillas. A beloved San Diego classic, this burrito balances tender grilled steak with fresh ingredients and comforting textures for a satisfying, hearty meal perfect for lunch or dinner.

Ingredients

Carne Asada

  • ¼ cup fresh cilantro, finely minced
  • 2-3 tablespoons olive oil
  • 1 orange, juiced
  • 1 lime, juiced
  • 4 garlic cloves, finely minced
  • 2-3 teaspoons cumin, or to taste
  • 2 teaspoons oregano, or to taste
  • 1-2 teaspoons chili powder, or to taste
  • 1-2 teaspoons kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • pinch cayenne pepper, optional and to taste
  • Soy sauce and/or Worcestershire sauce, optional and to taste (about 2 tablespoons, if desired)
  • 1 ½ to 2 pounds skirt steak or flank steak, sliced into 6-inch pieces approximately

French Fries

  • 14 ounces frozen hand-cut French fries

Burritos

  • 4 extra large flour tortillas (burrito size or extra-large; flour preferred over corn for stability)
  • 8 ounces shredded cheddar cheese (medium or sharp cheddar recommended; Monterrey Jack, Pepper Jack, or Colby may be substituted)
  • ½ cup guacamole, or to taste (homemade or store-bought)
  • ½ cup pico de gallo, or to taste
  • Sour cream or Mexican crema, optional for drizzling and serving
  • Salsa (homemade tomatillo avocado, restaurant-style, or store-bought), optional for serving

Instructions

  1. Prepare the Carne Asada Marinade: In a bowl, combine the finely minced cilantro, olive oil, orange juice, lime juice, minced garlic cloves, cumin, oregano, chili powder, kosher salt, black pepper, pinch of cayenne pepper if using, and optional soy or Worcestershire sauce. Mix well to create a flavorful marinade.
  2. Marinate the Steak: Place the skirt or flank steak pieces into the marinade ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to let the flavors infuse deeply into the meat.
  3. Cook the French Fries: Cook the frozen hand-cut French fries according to package instructions until crispy and golden brown. This can be done by baking in the oven or frying, depending on your preference or equipment available.
  4. Grill the Carne Asada: Preheat a grill or grill pan over medium-high heat. Grill the marinated steak pieces about 3-5 minutes per side, or until cooked to your desired level of doneness. Remove from heat and let rest a few minutes, then slice into smaller pieces suitable for burrito filling.
  5. Warm the Tortillas: Lightly warm the extra-large flour tortillas on a skillet or griddle to make them more pliable and easier to roll without tearing.
  6. Assemble the Burritos: Lay a warm tortilla flat and layer shredded cheddar cheese first, allowing the residual warmth to slightly melt it. Next add a generous portion of carne asada, followed by the crispy French fries, guacamole, and pico de gallo. Optionally drizzle with sour cream or Mexican crema and salsa as desired.
  7. Roll the Burritos: Fold in the sides of the tortilla and roll tightly from one end to the other, enclosing the filling completely for a secure wrap that holds together when eating.
  8. Serve and Enjoy: Serve the California burritos immediately while warm, optionally with extra salsa or sour cream on the side. Enjoy a hearty and flavorful San Diego classic!

Notes

  • Marinate the steak for at least one hour; longer marinating (up to 3 hours) enhances flavor and tenderness.
  • Using flour tortillas is important for structural integrity; corn tortillas tend to break easily with the heavy fillings.
  • You can cook French fries in the oven or deep-fry depending on your preference for crispiness.
  • Adjust spices in the marinade based on your heat preference—add extra cayenne for more spice or omit for milder flavor.
  • For a lower-fat version, use reduced-fat cheese and sour cream or omit sour cream altogether.
  • Leftovers can be wrapped and refrigerated; best enjoyed reheated on a skillet to maintain crispiness.

Find it online: https://deliciousyum.com/california-burrito-recipe/