The California burrito is a West Coast classic that has found a devoted following in High Point, NC. It’s a hefty flour tortilla stuffed with grilled steak, crispy golden fries, shredded cheese, sour cream, and guacamole or pico de gallo. This version recreates that San Diego-style favorite at home, using ingredients you can find in any High Point grocery store, and it delivers the perfect mix of savory, creamy, and crunchy textures.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1 lb (450 g) frozen French fries (or 3 medium russet potatoes, cut into fries)
- 4 large (10-inch / 25 cm) flour tortillas
- 1 cup (115 g) shredded cheddar or Monterey Jack cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) guacamole or 1/2 cup (130 g) pico de gallo
- Optional: hot sauce or salsa for serving
Instructions
- If using frozen fries, bake them according to package directions (usually 400°F / 200°C for 20–25 minutes). If using fresh potatoes, cut into 1/4-inch (6 mm) strips, toss with 1 tbsp (15 ml) olive oil and a pinch of salt, and bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp.
- While fries cook, pat the steak dry with paper towels. In a small bowl, mix garlic powder, cumin, chili powder, salt, and pepper. Rub the spice mixture all over both sides of the steak.
- Heat the remaining 1 tbsp (15 ml) olive oil in a cast-iron or heavy skillet over medium-high heat. Add the steak and cook for 4–6 minutes per side for medium-rare, or until it reaches an internal temperature of 145°F (63°C) for medium-rare (USDA FSIS safe minimum for whole cuts of beef). Let rest on a cutting board for 5 minutes, then slice thinly against the grain.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in the oven at 350°F (175°C) for 5 minutes. Keep them covered so they stay pliable.
- To assemble each burrito: lay a tortilla on a flat surface. Place a handful of fries (about 1/4 of the total) in the center, slightly toward the bottom. Top with 1/4 of the sliced steak, then sprinkle with 1/4 cup (28 g) of shredded cheese. Add a dollop of sour cream and guacamole or pico de gallo.
- Fold the sides inward, then fold the bottom flap over the filling and roll tightly, tucking the filling in as you go. Repeat with remaining tortillas.
- Optional: For a crispy exterior, place the assembled burritos seam-side down in a dry skillet over medium heat for 2–3 minutes per side, until golden and sealed.
- Serve immediately with hot sauce or salsa on the side.
Tips
- Fries matter: Use thin, crispy fries (like fast-food style) rather than thick steak fries—they distribute better and don’t make the burrito soggy. If using fresh potatoes, soak the cut fries in cold water for 30 minutes, then dry thoroughly before baking to get extra crispness.
- Warm tortillas are essential: Cold tortillas crack when rolled. Warm them just before assembling, and keep them wrapped in a clean kitchen towel while you work.
- Don’t overstuff: If you add too much filling, the burrito will burst. Use about 1/4 of the filling per tortilla, and leave a 1-inch (2.5 cm) border on the sides.
- Substitutions: No flank steak? Use thinly sliced sirloin or even grilled chicken (cook to 165°F / 74°C). For a vegetarian version, swap the steak for sautéed bell peppers and onions or black beans.
Serving Suggestions
Serve the burrito whole with a side of Mexican rice, refried beans, or a simple green salad. For a classic California experience, pair it with a cold horchata or a Mexican Coke. If you like heat, offer salsa roja, chipotle crema, or pickled jalapeños on the side.
Variations
- Breakfast burrito: Replace the steak with scrambled eggs and cooked breakfast sausage or bacon (cook sausage to 160°F / 71°C). Add hash browns instead of fries.
- Chicken California: Use grilled chicken breast (cook to 165°F / 74°C) and add a squeeze of lime for brightness.
- Carne asada style: Marinate the steak in lime juice, orange juice, garlic, and cilantro for 2 hours before grilling for a more traditional flavor.
- 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 the refrigerator for up to 3 days. Wrap each tightly in foil or plastic wrap. To reheat, unwrap and place on a baking sheet at 350°F (175°C) for 10–15 minutes, or microwave on high for 2–3 minutes, flipping halfway. For a crispier result, reheat in a skillet over medium heat for 3–4 minutes per side. If you’re meal-prepping, store the components separately—fries, steak, and toppings—and assemble fresh to avoid sogginess.
Frequently Asked Questions
Can I use ground beef instead of steak? Yes, brown 1 lb (450 g) ground beef in a skillet until it reaches 160°F (71°C) (USDA FSIS safe minimum for ground meat), then season with the same spices. The texture will be different, but it still tastes great.
What if I don’t have guacamole? You can skip it or use sliced avocado. If you use pico de gallo, the burrito will be more acidic and fresh—just be sure to drain excess liquid so it doesn’t make the tortilla soggy.
Can I make these ahead of time? Yes, assemble the burritos, wrap them tightly in foil, and refrigerate for up to 24 hours. Reheat in a 350°F (175°C) oven for 15–20 minutes. They’re great for meal prep, but the fries will soften.
How do I keep the burrito from falling apart? Make sure the tortillas are warm and pliable, and don’t overfill. Rolling tightly and searing the seam side down helps hold everything together.
Can I freeze California burritos? Yes, wrap each burrito in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven or microwave.
What’s the best cut of steak for this? Flank or skirt steak are ideal because they’re thin and flavorful. If you use a thicker cut like sirloin, adjust cooking time and always check the internal temperature.
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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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