The California burrito is a San Diego-born classic that wraps carne asada, French fries, cheese, and pico de gallo into a warm flour tortilla. In Everett, this style has become a local favorite for its hearty, satisfying combination of textures and flavors. This recipe delivers that same indulgent experience at home, with a focus on well-seasoned beef, crispy fries, and a creamy sauce that ties it all together.
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) chili powder
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1 lb (450 g) frozen French fries (or homemade, see Tips)
- 4 large flour tortillas (10-inch/25 cm)
- 1 cup (120 g) shredded cheddar or Monterey Jack cheese
- 1 cup (150 g) pico de gallo or fresh salsa
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) hot sauce (such as Valentina or Tapatio)
- 1 lime, cut into wedges for serving
Instructions
- Pat the steak dry with paper towels. In a small bowl, mix the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Rub the spice mixture all over the steak. Let it sit at room temperature for 15 minutes while you prepare the other components.
- Cook the French fries according to package directions (usually baking at 425°F/220°C for 20-25 minutes), or make homemade fries if preferred. Keep them warm in the oven after cooking.
- Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium-high heat. Add the steak and cook for 4-5 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) with a 3-minute rest. Use a food thermometer to check. Transfer the steak to a cutting board and let it rest for 5-10 minutes.
- While the steak rests, make the sauce: in a small bowl, stir together the sour cream, mayonnaise, and hot sauce. Set aside.
- Thinly slice the steak against the grain into strips.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and heat in the oven for 5 minutes.
- To assemble each burrito: place a warm tortilla on a plate. Spread a quarter of the sauce down the center. Top with a quarter of the sliced steak, a quarter of the fries, a quarter of the cheese, and a quarter of the pico de gallo.
- Fold the sides of the tortilla inward, then roll it up tightly from the bottom, tucking in the filling as you go. Repeat with the remaining tortillas.
- For a crispy exterior (optional), heat a clean skillet over medium heat and toast each burrito seam-side down for 2-3 minutes until golden brown, then flip and toast the other side for 2 minutes.
- Serve immediately with lime wedges and extra hot sauce on the side.
Tips
- Use good-quality flour tortillas – they should be pliable and not too thick. If they crack when rolling, warm them longer or wrap them in a damp paper towel before heating in the microwave.
- For homemade fries, cut russet potatoes into thin strips, toss with oil and salt, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway. They should be crispy and golden.
- Don’t overfill the burrito – it’s tempting to add more, but it will make rolling difficult and cause the filling to spill out.
- If you prefer a spicier kick, add sliced jalapeños or a drizzle of chipotle hot sauce to the filling.
Serving Suggestions
Serve the burrito as a standalone meal – it’s already quite filling. For a complete spread, pair it with a simple side of Mexican rice or refried beans. A crisp green salad with lime vinaigrette also balances the richness. Cold Mexican beer or a limeade are classic beverage pairings.
Variations
- Chicken California Burrito: Substitute the steak with grilled or shredded chicken breast. Cook chicken to a safe minimum internal temperature of 165°F (74°C).
- Breakfast Burrito: Add scrambled eggs and replace the pico de gallo with breakfast salsa. Cook eggs until they reach 160°F (71°C) for food safety.
- Vegetarian Version: Use grilled portobello mushrooms or seasoned black beans instead of steak. The fries and cheese still provide plenty of texture.
- Add Guacamole: Spread a layer of guacamole inside before adding the other fillings for extra creaminess.
Storage and Reheating
Assembled burritos can be stored in the refrigerator for up to 3 days. Wrap each burrito tightly in aluminum foil or plastic wrap to prevent drying. To reheat, place the wrapped burrito in a 350°F (175°C) oven for 15-20 minutes, or until heated through. For a quicker option, microwave on high for 2-3 minutes, but the tortilla will be softer. If you have leftover fillings separately, store them in airtight containers and assemble fresh burritos when ready to eat. Reheat the steak and fries separately to maintain texture.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin or ribeye also work well. Just make sure to slice thinly against the grain. Flank and skirt are traditional because they’re flavorful and tender when cooked quickly.
Can I make this ahead of time? You can prep the components (cook the steak, make the sauce, chop the pico) a day in advance and store them in the fridge. Assemble and toast the burritos just before serving for the best texture.
What if I don’t have pico de gallo? Use your favorite salsa or even diced tomatoes with a squeeze of lime and a pinch of salt. It’s mostly about freshness and acidity.
Can I freeze the burritos? Yes, wrap each burrito in foil and freeze for up to 1 month. To reheat, bake from frozen at 375°F (190°C) for 30-40 minutes, or until hot throughout. Let them thaw in the fridge overnight for more even reheating.
Why are my fries soggy? Soggy fries usually come from overcrowding the baking sheet or not baking them long enough. Make sure the fries are crisp before adding them to the burrito, and don’t let them sit in the sauce too long before eating.
Is this burrito gluten-free? No, not as written due to the flour tortilla. For a gluten-free version, use corn tortillas or a gluten-free wrap, though the texture will differ.
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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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