The California burrito, a San Diego classic, gets a Boise twist in this hearty recipe. Stuffed with seasoned carne asada, crispy fries, cheese, and a creamy sauce, it’s a satisfying fusion of Mexican and American flavors. This version uses readily available ingredients and is perfect for a fun, filling dinner.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil, divided
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) chili powder
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 lb (450 g) frozen French fries (or 1 large russet potato, cut into fries)
- 4 large (10-inch) flour tortillas
- 1 cup (120 g) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) hot sauce (like Cholula or Tapatio)
- 1/2 cup (80 g) diced white onion
- 1/2 cup (30 g) chopped fresh cilantro
- 1 lime, cut into wedges, for serving
Instructions
- Marinate the steak: In a small bowl, combine 1 tablespoon olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Rub the mixture all over the flank steak. Let it sit at room temperature for 15-20 minutes while you prepare the other components.
- Cook the fries: If using frozen fries, cook them according to package directions (typically baking at 425°F / 220°C for 20-25 minutes). If using a fresh potato, cut into 1/4-inch sticks, toss with 1 tablespoon olive oil and salt, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crispy. Set aside.
- Cook the steak: Heat a large skillet or cast-iron pan over medium-high heat. Add the remaining 1 tablespoon olive oil. Cook the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS recommends cooking whole cuts of beef to a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest.
- Rest and slice: Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice thinly against the grain.
- Make the sauce: In a small bowl, stir together the sour cream, mayonnaise, and hot sauce. Adjust seasoning with salt to taste.
- Assemble the burritos: Warm the tortillas in a dry skillet or microwave for 20 seconds to make them pliable. For each burrito, place a handful of fries in the center, followed by a portion of sliced steak, a sprinkle of cheese, a spoonful of the creamy sauce, and some diced onion and cilantro.
- Wrap and crisp: Fold in the sides of the tortilla, then roll tightly from the bottom, tucking in the filling. Place the burritos seam-side down in a hot, dry skillet over medium heat for 2-3 minutes per side, until golden and crispy.
- Serve: Cut in half and serve immediately with lime wedges.
Tips
- Don’t skip the rest: Resting the steak after cooking keeps the juices in the meat, making it tender and flavorful.
- Use good tortillas: Look for large, soft flour tortillas (at least 10 inches). If they are small, you’ll have trouble wrapping and the burrito may burst.
- Customize the heat: Adjust the amount of hot sauce in the creamy sauce to your liking. You can also add sliced jalapeños or a drizzle of salsa.
- Make it ahead: You can cook the steak and fries up to a day in advance. Reheat them before assembling the burritos.
Serving Suggestions
Serve these burritos as a complete meal on their own. They are fantastic with a side of Mexican rice, refried beans, or a simple green salad. For a fun appetizer, cut the burritos into smaller pinwheel slices and serve with extra sauce.
Variations
- Chicken California Burrito: Substitute grilled chicken breast for the steak. Cook to 165°F (74°C) safe minimum internal temperature.
- Breakfast Burrito: Add scrambled eggs and cooked breakfast potatoes instead of fries.
- Spicy California Burrito: Add sliced fresh jalapeños, pickled onions, or a drizzle of chipotle crema.
- Vegetarian California Burrito: Use grilled portobello mushrooms or seasoned black beans instead of steak.
Storage and Reheating
Refrigerate any leftover burritos in an airtight container for up to 3 days. To reheat, wrap in foil and place in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also microwave on high for 2-3 minutes, but the tortilla will be softer. For best results, reheat in a toaster oven or air fryer to restore crispness.
Frequently Asked Questions
What is a California burrito?
A California burrito traditionally contains carne asada, French fries, cheese, and often pico de gallo or sour cream. It originated in San Diego and is known for its hearty, filling nature.
Can I use a different cut of beef?
Yes, you can use sirloin, ribeye, or even leftover grilled steak. Just make sure to slice it thinly against the grain.
Can I make this gluten-free?
Use gluten-free flour tortillas and ensure your fries and hot sauce are gluten-free. The rest of the ingredients are naturally gluten-free.
What if I don’t have a cast-iron skillet?
Any heavy-bottomed skillet or griddle works well. You just need a hot surface to sear the steak and crisp the burrito.
Can I bake the burritos instead of pan-frying?
Yes, place the assembled burritos seam-side down on a baking sheet and bake at 400°F (200°C) for 10-15 minutes until golden and crispy.
How do I prevent the burrito from falling apart?
Don’t overfill, and make sure the tortillas are warm and pliable. Fold the sides in firmly before rolling, and press the seam down when cooking.
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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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