The California burrito is a San Diego classic: a large flour tortilla stuffed with juicy carne asada, crispy golden fries, melted cheese, sour cream, and guacamole. This version, inspired by the popular HSR (Highway 101-style) burritos found along the coast, balances savory meat, starchy fries, and creamy toppings in every bite. It works because the warm fries soften slightly while keeping their crunch, creating a textural contrast that makes this burrito truly satisfying.
Ingredients
- 1 lb (450 g) flank steak or skirt steak, thinly sliced against the grain
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) salt
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1 lb (450 g) russet potatoes, cut into 1/4-inch (6 mm) fries
- Vegetable oil for frying (about 2 cups / 480 ml)
- 4 large (10-inch / 25 cm) flour tortillas
- 1 cup (120 g) shredded cheddar cheese (or Monterey Jack)
- 1/2 cup (120 g) sour cream
- 1 cup (240 ml) guacamole (store-bought or homemade)
- 1/4 cup (60 ml) salsa or pico de gallo (optional)
Instructions
- Season the sliced steak with salt, pepper, cumin, chili powder, garlic powder, and onion powder. Drizzle with 1 tbsp (15 ml) olive oil and toss to coat. Let sit at room temperature while you prepare the fries (about 10 minutes).
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches, fry the potato strips for 4–5 minutes until golden and crispy. Drain on paper towels and sprinkle with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while you cook the meat.
- Heat the remaining 1 tbsp (15 ml) olive oil in a large cast-iron skillet or grill pan over high heat. Add the steak in a single layer (work in batches if needed) and cook for 2–3 minutes per side, until browned and cooked to your liking. For medium-rare, the internal temperature should read 145°F (63°C) on a food thermometer; for medium, cook to 160°F (71°C). Transfer to a cutting board and let rest for 3 minutes before slicing into bite-sized pieces.
- Warm the tortillas one at a time in a dry skillet over medium heat for 15–20 seconds per side, or wrap in a damp towel and microwave for 30 seconds. Keep them covered so they stay pliable.
- Assemble each burrito: place a tortilla on a flat surface. In the center, layer a quarter of the fries, then a quarter of the carne asada, followed by a sprinkle of shredded cheese, a dollop of sour cream, and a generous spoonful of guacamole. Add salsa if using.
- Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling tightly. Place the burrito seam-side down on a hot skillet or griddle for 1–2 minutes per side until golden and crisp. This step also melts the cheese.
- Slice in half diagonally and serve immediately.
Tips
- Use frozen fries for speed: If you don’t have time to cut fresh potatoes, use 1 lb (450 g) of frozen french fries. Cook them according to package directions (usually 400°F / 200°C for 15–20 minutes) and skip the frying step.
- Don’t overstuff: It’s tempting to add more filling, but an overstuffed burrito will tear or fall apart. Stick to about 1 cup of filling per tortilla.
- Toast the burrito: The final griddle step is what gives the burrito its signature crispy exterior and melty cheese. Don’t skip it—it only takes a few minutes.
- Substitute the protein: Chicken, shrimp, or even grilled vegetables work well. Adjust cooking times accordingly: chicken to 165°F (74°C), shrimp until pink and opaque.
Serving Suggestions
Serve the burrito with a side of Mexican rice, refried beans, or a simple green salad. For a classic San Diego experience, add a squeeze of fresh lime juice and a drizzle of hot sauce (like Cholula or Tapatío) before eating. A cold Mexican beer or horchata pairs beautifully.
Variations
- Breakfast California Burrito: Add scrambled eggs and swap the sour cream for crema. Cook the eggs to 160°F (71°C) until set.
- Vegetarian: Replace the steak with grilled portobello mushrooms or seasoned black beans. Omit the meat and increase the cheese and guacamole.
- Spicy: Add sliced jalapeños or a drizzle of chipotle crema (mix 1/4 cup sour cream with 1 tsp adobo sauce).
- Low-carb: Use low-carb tortillas or serve the filling in a bowl over lettuce.
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, place in a 350°F (175°C) oven for 10–15 minutes, or until heated through (internal temperature 165°F / 74°C). For a quicker option, microwave on high for 2–3 minutes, but the tortilla will be softer. If you have leftover filling components, store them separately in airtight containers for up to 3 days; reheat the steak and fries separately to maintain texture.
Frequently Asked Questions
What does HSR stand for in California burrito? HSR often refers to “Highway 101” or a specific restaurant chain’s style, but it’s not a standardized term. In this recipe, it simply means a classic California burrito with fries, carne asada, cheese, and guacamole.
Can I use a different cut of beef? Yes, sirloin, ribeye, or even ground beef (cooked to 160°F / 71°C) work. For best results, choose a tender cut and slice thinly against the grain.
Do I have to fry the fries? No, you can bake them in the oven at 425°F (220°C) for 20–25 minutes, turning once. They won’t be as crispy, but they’ll still be delicious.
Can I make these ahead of time? You can prep the components (cook the meat, fry the fries, make guacamole) up to 2 days in advance, but assemble and toast the burritos just before serving to avoid sogginess.
What if I don’t have guacamole? You can mash a ripe avocado with a little lime juice and salt. Or omit it and add extra sour cream or salsa.
How do I prevent the burrito from falling apart? Make sure the tortillas are warm and pliable, don’t overfill, and roll tightly. Toasting the seam side down helps seal it.
Related
- Strawberries BBQ Aurora IL: A Local Twist on Grilled Fruit
- Apple Cider Donuts Boston: A New England Classic
- Apple Cider Donuts Austin Style: Easy Baked Recipe
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
Spotted an error? Tell us and we will correct it (corrections policy).