The California burrito is a San Diego classic: a large flour tortilla stuffed with grilled carne asada, french fries, cheese, sour cream, and pico de gallo. It’s a hearty, satisfying meal that combines the best of Mexican and American flavors. This recipe brings the West Coast favorite to Amherst, NH, with easily sourced ingredients and clear steps for a perfect result every time.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 ml) lime juice (about 2 limes)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 4 large (10-inch) flour tortillas
- 2 cups (240 g) frozen french fries (or 1 lb / 450 g fresh, cut into strips)
- 1 cup (115 g) shredded cheddar or Monterey Jack cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 ml) pico de gallo or fresh salsa
- 1/4 cup (10 g) chopped fresh cilantro (optional)
Instructions
- In a shallow dish, whisk together olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Add the steak, turning to coat. Cover and marinate at room temperature for 15 minutes (or up to 2 hours in the refrigerator).
- Meanwhile, cook the french fries according to package instructions (usually baking at 425°F / 220°C for 20–25 minutes, or air-frying at 400°F / 200°C for 15–20 minutes). Keep warm.
- Heat a grill or cast-iron skillet over medium-high heat. Remove steak from marinade, letting excess drip off. Cook steak for 4–5 minutes per side for medium-rare, or until it reaches a safe minimum internal temperature of 145°F (63°C) for whole cuts of beef, as per USDA FSIS guidelines. Use a food thermometer to check. Transfer to a cutting board, tent with foil, and rest for 5 minutes.
- Slice the steak thinly against the grain.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp towel and microwave for 30 seconds.
- Assemble each burrito: place a tortilla on a flat surface. In the center, layer 1/4 of the sliced steak, a handful of fries, 1/4 cup (30 g) cheese, 2 tablespoons (30 g) sour cream, and 2 tablespoons (30 ml) pico de gallo. Sprinkle with cilantro if using.
- Fold in the sides of the tortilla, then roll tightly from the bottom, tucking the filling as you go. Place seam-side down.
- Optional: For a crispy exterior, heat a dry skillet over medium heat and toast the burritos for 2–3 minutes per side, until golden.
Tips
- Substitutions: Use chicken or shrimp instead of steak; cook chicken to 165°F (74°C) and shrimp to 145°F (63°C). For a vegetarian version, use grilled portobello mushrooms or roasted sweet potatoes.
- Fries: For the best texture, use crispy, well-seasoned fries. Avoid soggy fries by cooking them thoroughly and draining on paper towels.
- Marinating: Don’t over-marinate the steak; the acid in lime juice can make it mushy if left longer than 2 hours.
- Rolling: Don’t overstuff the burrito—it will be hard to roll. If you have extra filling, serve it on the side.
Serving Suggestions
Serve the burritos whole or sliced in half, with extra pico de gallo, guacamole, or hot sauce on the side. A simple side salad or Mexican rice pairs well. For a casual meal, serve with tortilla chips and salsa.
Variations
- Breakfast Burrito: Add scrambled eggs and cooked breakfast potatoes instead of fries.
- Spicy Version: Add sliced jalapeños or a drizzle of chipotle crema (mix 1/2 cup sour cream with 1 tbsp adobo sauce).
- Low-Carb: Use low-carb tortillas and skip the fries, or replace with roasted cauliflower.
- Cheese Lover’s: Add extra cheese and a sprinkle of cotija or queso fresco.
Storage and Reheating
Store leftover burritos in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in a damp paper towel and microwave for 1–2 minutes, or reheat in a skillet over medium heat for 5–7 minutes, flipping once, until heated through. For best texture, reheat in an air fryer at 350°F (175°C) for 5–6 minutes. If freezing, wrap each burrito tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin or ribeye work well. Just ensure it’s sliced thinly against the grain for tenderness.
What if I don’t have pico de gallo? Use fresh salsa or diced tomatoes with onions and cilantro. You can also make a quick version by mixing chopped tomatoes, onion, cilantro, and lime juice.
Can I make this ahead of time? You can prepare the steak and fries in advance, but assemble burritos just before serving to avoid sogginess. If making ahead, keep components separate and assemble when ready.
How do I keep the burrito from falling apart? Don’t overfill, and roll tightly. Toasting the burrito after rolling helps seal the seam.
Is it okay to skip the fries? Yes, but the fries are what make it a California burrito. You can substitute roasted potatoes or even tater tots.
Can I use a store-bought seasoning instead of the spices? Absolutely. Use about 1 tablespoon of your favorite fajita or taco seasoning mix.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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