The California burrito is a San Diego classic that has found a devoted following in Greensboro, NC. It’s a hefty flour tortilla stuffed with grilled steak, crispy french fries, shredded cheese, sour cream, and guacamole or salsa. The combination of warm, juicy carne asada and crunchy fries creates a satisfying contrast of textures that makes this burrito genuinely crave-worthy. This recipe brings the West Coast favorite to your North Carolina kitchen.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tablespoons (30 ml) olive oil, divided
- 1 teaspoon (5 g) kosher salt
- 1/2 teaspoon (2.5 g) black pepper
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) chili powder
- 1/2 teaspoon (2.5 g) garlic powder
- 1 tablespoon (15 ml) lime juice
- 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 cheddar or Monterey Jack cheese
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) guacamole or salsa (or both)
- Optional: 1/4 cup (10 g) chopped fresh cilantro
- Optional: 1/4 cup (40 g) diced white onion
Instructions
- Marinate the steak: In a shallow dish, combine the steak with 1 tablespoon (15 ml) olive oil, salt, pepper, cumin, chili powder, garlic powder, and lime juice. Rub the seasonings into the meat. Let it sit at room temperature for 15 minutes while you prepare the fries.
- Fry the fries: Heat about 2 inches (5 cm) of vegetable oil in a heavy pot to 350°F (175°C). Working in batches, fry the potato strips for 4-5 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt. Keep warm in a low oven (200°F / 95°C) if needed.
- Cook the steak: Heat the remaining 1 tablespoon (15 ml) olive oil in a cast-iron skillet over high heat until shimmering. Add the steak and cook for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. For medium-rare, the internal temperature should be 135°F (57°C) – note that the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest. Let the steak rest for 5 minutes, then slice thinly against the grain.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for 30 seconds per side, until soft and pliable. Keep them covered with a clean kitchen towel.
- Assemble the burritos: Lay a tortilla on a flat surface. Place a quarter of the sliced steak in the center, followed by a quarter of the fries, a sprinkle of cheese, a dollop of sour cream, and a spoonful of guacamole or salsa. Add cilantro and onion if using.
- Fold and roll: Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly away from you, tucking in the filling as you go. Repeat with the remaining tortillas.
- Optional crisp: If you like a crispy exterior, place the rolled burritos seam-side down in a dry skillet over medium heat for 2-3 minutes per side, until golden and sealed.
Tips
- Use the right steak: Flank or skirt steak are traditional and have great flavor. If you use a leaner cut like sirloin, it may be less juicy – consider marinating longer (up to 2 hours) to add moisture.
- Don’t overstuff: It’s tempting to add lots of filling, but overstuffing makes rolling difficult and causes the burrito to fall apart. Stick to about 1 cup of filling per tortilla.
- Fries can be baked: For a lighter version, toss the potato strips with 1 tablespoon (15 ml) olive oil and bake at 425°F (220°C) for 20-25 minutes, flipping once. They won’t be as crispy but will still work.
- Warm the tortillas properly: Cold tortillas crack when rolled. Always warm them until pliable, and keep them covered so they don’t dry out.
Serving Suggestions
Serve the burrito whole or cut in half on a diagonal. It’s hearty enough to be a meal on its own, but you can pair it with a side of Mexican rice, refried beans, or a simple green salad. A squeeze of fresh lime and a drizzle of hot sauce (like Cholula or Tapatío) brighten up the flavors. For a Greensboro twist, serve with a side of slaw or collard greens for a Southern touch.
Variations
- Chicken California Burrito: Substitute grilled chicken breast for the steak. Cook to 165°F (74°C) as per USDA FSIS guidelines.
- Breakfast Burrito: Add scrambled eggs and swap the fries for hash browns. Cook the eggs to 160°F (71°C) safe minimum.
- Veggie Version: Use grilled portobello mushrooms or roasted sweet potatoes instead of steak. Add black beans for protein.
- Spicy Kick: Add sliced jalapeños or a chipotle crema (mix 1/4 cup sour cream with 1 teaspoon adobo sauce) to the filling.
Storage and Reheating
Wrap any leftover burritos tightly in aluminum foil and refrigerate within 2 hours of cooking. They will keep 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. For a quicker option, microwave on high for 2-3 minutes, but note the fries will lose their crispness. If you have leftover steak and fries separately, store them in airtight containers and reheat the steak in a skillet and the fries in the oven to revive their texture.
Frequently Asked Questions
What makes a burrito a “California” burrito? The defining feature is the inclusion of french fries inside the burrito, alongside grilled meat (usually carne asada), cheese, sour cream, and often guacamole or salsa. It originated in San Diego in the 1980s and is not typically found in Northern California.
Can I use ground beef instead of steak? Yes, you can substitute 1 lb (450 g) ground beef. Cook it in a skillet over medium-high heat, breaking it up, until browned and cooked to a safe minimum internal temperature of 160°F (71°C) per USDA FSIS. Season with the same spices.
How do I keep the burrito from getting soggy? The main culprit is moisture from the salsa or guacamole. Pat the steak dry after resting, and don’t overdo the wet ingredients. You can also serve the salsa on the side instead of inside.
Can I make these ahead of time? Yes, you can assemble the burritos (without the fries) and refrigerate for up to 24 hours. When ready to eat, add the fries, roll, and reheat in a skillet or oven. The fries will soften but still taste good.
What sides go well with a California burrito? Since the burrito is already filling, a light side like a simple tomato-cucumber salad or grilled corn (elote) works well. For a heartier meal, serve with beans or rice.
Is it gluten-free? No, the flour tortilla contains gluten. To make it gluten-free, use a certified gluten-free flour tortilla or a corn tortilla (though corn tortillas are smaller and may require adjusting the filling amount).
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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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