The California burrito, a San Diego classic, gets a Texas twist in Austin by adding smoky, tangy barbecue brisket to the mix. This fusion combines the creamy, carb-heavy comfort of the original with the bold flavors of Central Texas ‘cue. The result is a hearty, indulgent burrito that’s crispy on the outside and packed with juicy meat, fries, and a kick of heat.
Ingredients
- 1 lb (450 g) cooked barbecue brisket, chopped (or use leftover smoked brisket)
- 4 large flour tortillas (10-inch / 25 cm)
- 2 cups (300 g) frozen French fries (or homemade, see Tips)
- 4 large eggs
- 1 cup (240 ml) refried beans (canned or homemade)
- 1 cup (240 ml) shredded Monterey Jack or cheddar cheese (about 4 oz / 115 g)
- 1/2 cup (120 ml) pico de gallo or fresh salsa
- 1/4 cup (60 ml) sour cream (optional)
- 1/4 cup (60 ml) hot sauce or salsa verde (optional)
- 2 tbsp (30 ml) vegetable oil, for frying
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Spread the frozen fries on a baking sheet and bake according to package directions until golden and crisp, about 20–25 minutes. Set aside.
- While the fries bake, warm the brisket in a skillet over medium heat with a splash of water or beef broth, stirring occasionally, until hot. Keep warm.
- In a small bowl, beat the eggs with a pinch of salt and pepper. Heat a nonstick skillet over medium heat, add a teaspoon of oil, and scramble the eggs until just set but still soft, about 2–3 minutes. Remove from heat.
- Warm the refried beans in a small saucepan over low heat, stirring often. If using canned, they may be thick; add a tablespoon of water to loosen if needed.
- Lay a tortilla on a flat surface. Spread 1/4 cup (60 ml) of refried beans down the center, leaving a 2-inch (5 cm) border at the top and bottom.
- Layer 1/4 of the scrambled eggs, then 1/4 of the brisket, then 1/4 of the fries, and finally 1/4 cup (30 g) of cheese. Add 2 tablespoons of pico de gallo and a drizzle of sour cream and hot sauce if using.
- Fold the sides of the tortilla inward, then fold the bottom flap over the filling and roll tightly, tucking in the sides as you go. Repeat with remaining tortillas.
- Heat 1 tbsp (15 ml) of oil in a large skillet over medium heat. Place two burritos seam-side down and cook until golden brown and crisp, about 2–3 minutes per side. Repeat with remaining oil and burritos.
- Serve immediately, whole or sliced in half, with extra pico de gallo and hot sauce on the side.
Tips
- Fries: For extra crispness, use shoestring fries or cut your own potatoes and fry them in oil until golden. If using frozen, bake them until very crispy—soggy fries will make the burrito mushy.
- Tortillas: Warm the tortillas in a dry skillet for 30 seconds per side before filling. This makes them pliable and prevents cracking.
- Brisket substitute: If you don’t have barbecue brisket, use leftover grilled steak, shredded chicken, or even carnitas. The flavor will change, but the structure remains.
- Don’t overfill: It’s tempting to add more, but overfilling makes rolling impossible and the burrito will fall apart. Stick to the quantities listed.
Serving Suggestions
Serve the burrito with a side of Mexican rice, a simple green salad, or tortilla chips with guacamole. For a classic San Diego-style meal, pair it with a cold Mexican lager or a tangy agua fresca. If you like heat, add sliced jalapeños or a drizzle of chipotle crema.
Variations
- Breakfast version: Omit the brisket and add breakfast sausage or bacon. Serve with extra eggs and hash browns.
- Vegetarian: Swap brisket for grilled portobello mushrooms or sautéed bell peppers and onions. Use vegetarian refried beans.
- Spicy: Add pickled jalapeños, a spoonful of habanero salsa, or a sprinkle of cayenne in the egg mixture.
- Low-carb: Serve the filling in a large lettuce wrap or over a bed of greens instead of a tortilla.
Storage and Reheating
Assembled burritos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, turning occasionally, until heated through and crisp, about 5–7 minutes. Alternatively, microwave for 2 minutes, then crisp in a dry skillet for 2 minutes. For longer storage, wrap each burrito in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating. If reheating from frozen, bake at 350°F (175°C) for 20–25 minutes, turning once.
Frequently Asked Questions
Can I use raw brisket? Yes, but you’ll need to cook it first. Season a 1 lb (450 g) brisket flat with salt, pepper, and smoked paprika, then braise in a covered pot with 1 cup (240 ml) beef broth at 300°F (150°C) for 2–3 hours until tender. Shred and use as directed.
What if I don’t have refried beans? You can use whole pinto beans, black beans, or even guacamole as a spread. The beans add creaminess and hold the filling together, so don’t skip them entirely.
Can I make this without eggs? Absolutely. Omit the eggs and add extra brisket or a handful of sautéed onions and peppers. The burrito will still hold together well.
How do I keep the burrito from getting soggy? Make sure the fries are very crispy, and don’t add too much salsa or sour cream inside. You can also serve the salsa on the side instead of inside.
Can I grill the burritos instead of pan-frying? Yes, a grill or a grill pan works well. Brush the outside with oil and grill over medium heat for 2–3 minutes per side, until grill marks appear and the tortilla is crisp.
Is this burrito very spicy? It depends on the salsa and hot sauce you use. The base recipe is mild, with heat coming only from the optional hot sauce. Adjust to your preference.
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