The California burrito is a San Diego original: a flour tortilla stuffed with carne asada, french fries, cheese, sour cream, and guacamole. It’s a hearty, indulgent meal that has become a West Coast icon. This recipe walks you through building a truly great one at home, with perfectly seasoned steak, crispy fries, and a warm, grilled tortilla.
Ingredients
- 1 lb (450 g) skirt or flank steak, trimmed
- 2 tbsp (30 ml) olive oil, divided
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt, plus more for fries
- 1/2 tsp black pepper
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 lb (450 g) russet potatoes, cut into 1/4-inch (6 mm) fries
- Vegetable oil for frying (about 2 cups / 475 ml)
- 4 large (10-inch / 25 cm) flour tortillas
- 1 cup (115 g) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 g) sour cream
- 1 cup (240 ml) guacamole (store-bought or homemade)
- Optional: 1/2 cup (120 ml) salsa or pico de gallo
Instructions
- Marinate the steak: In a shallow dish, combine 1 tbsp olive oil, garlic, cumin, chili powder, paprika, salt, pepper, and lime juice. Add the steak and turn to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
- Prepare the fries: While the steak marinates, cut the potatoes into fries. Soak in cold water for 15 minutes, then drain and pat very dry with a clean towel.
- Fry the potatoes: Heat vegetable oil in a heavy pot to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until just soft but not browned. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again for 2–3 minutes until golden and crisp. Season with salt immediately.
- Cook the steak: Heat a cast-iron skillet or grill over high heat. Add the remaining 1 tbsp olive oil. Cook the steak for 3–4 minutes per side for medium-rare, or until it reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts) on an instant-read thermometer. Transfer to a cutting board and rest for 5 minutes.
- Slice the steak: Thinly slice the steak against the grain into strips.
- Warm the tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla for 20–30 seconds per side, until pliable and lightly charred. Keep covered with a clean towel.
- Assemble the burritos: Lay a tortilla on a flat surface. Place a quarter of the fries in the center, then top with steak, cheese, sour cream, guacamole, and salsa if using.
- Fold the burrito: Fold the sides inward, then fold the bottom over the filling. Roll tightly, tucking the filling as you go. Repeat with remaining tortillas.
- Optional toast: For a crisp exterior, place the burritos seam-side down in a dry skillet over medium heat for 1–2 minutes per side until golden.
Tips
- Don’t skip the double-fry: The first fry cooks the potato through; the second makes it crispy. If you’re in a hurry, you can use frozen fries, but fresh taste better.
- Slice against the grain: Skirt and flank steak have long fibers; cutting across them makes the meat tender.
- Warm tortillas are essential: Cold tortillas crack when folded. Warm them properly and keep them covered.
- Customize the heat: Add sliced jalapeños, hot sauce, or pepper jack cheese for a spicier burrito.
Serving Suggestions
Serve the burrito whole or cut in half on a diagonal. It’s a complete meal on its own, but pairs well with a simple side salad, elote (Mexican street corn), or a cold Mexican beer. For a lighter option, serve with a side of black beans and a squeeze of lime.
Variations
- Chicken California Burrito: Substitute grilled chicken breast for the steak. Cook to 165°F (74°C) (USDA FSIS safe minimum for poultry).
- Breakfast Burrito: Add scrambled eggs and replace the steak with bacon or chorizo (cook chorizo to 160°F / 71°C).
- Vegetarian: Use grilled portobello mushrooms or roasted sweet potatoes instead of steak; add black beans for protein.
- Surf & Turf: Add grilled shrimp (cook to 145°F / 63°C) along with the steak for a coastal twist.
Storage and Reheating
Assembled burritos can be wrapped tightly in foil and refrigerated for up to 3 days. To reheat, place the foil-wrapped burrito in a 350°F (175°C) oven for 15–20 minutes, or until heated through to 165°F (74°C) (USDA FSIS safe minimum for leftovers). You can also microwave for 2–3 minutes, but the tortilla will be softer. For best texture, store components separately and assemble fresh.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin or ribeye work well. Just slice thinly and don’t overcook—use a thermometer to hit 145°F (63°C).
Why are my fries soggy? Sogginess usually comes from overcrowding the pot or not drying the potatoes well. Fry in small batches and pat the potatoes very dry before frying.
Can I make this ahead of time? You can marinate the steak and cut the fries a day ahead. Cook everything fresh for best results—assembled burritos don’t hold up well in the fridge.
What if I don’t have a deep-fry thermometer? You can test the oil by dropping a small piece of bread in; it should sizzle and turn golden in about 30 seconds. But a thermometer is more reliable.
Is the California burrito actually from California? Yes, it originated in San Diego in the 1980s, though the exact creator is disputed. It’s a regional specialty that has spread across the West.
Can I freeze burritos? Yes, wrap individually in foil and freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 30–40 minutes from frozen, or thaw overnight first.
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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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