The California burrito is a San Diego classic: a large flour tortilla stuffed with juicy carne asada, crisp french fries, melty cheese, sour cream, and guacamole. This version, named after the Jubilee Hills neighborhood, brings a slightly upscale touch with a smoky chipotle crema and a quick pickled onion. It’s a hearty, satisfying meal that’s perfect for a weekend dinner or a game-day feast.
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) smoked paprika
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 lb (450 g) russet potatoes, cut into 1/2-inch fries
- Vegetable oil for frying (about 2 cups / 480 ml)
- 4 large flour tortillas (10-inch, 25 cm)
- 1 cup (115 g) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) guacamole or mashed avocado
- 1/2 cup (80 g) pickled red onions (optional, see note)
- For the chipotle crema:
- 1/2 cup (120 g) sour cream
- 1-2 chipotle peppers in adobo sauce, minced
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1.25 g) salt
Instructions
- Marinate the steak: In a shallow dish, combine 1 tbsp (15 ml) olive oil, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Add the flank steak and turn to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Make the chipotle crema: In a small bowl, stir together 1/2 cup sour cream, minced chipotle peppers, lime juice, and salt. Cover and refrigerate until ready to use.
- Prepare the fries: Heat 2 cups (480 ml) vegetable oil in a heavy pot or Dutch oven to 350°F (175°C). Pat the potato sticks dry with a paper towel. Fry in batches (do not overcrowd) for 4-5 minutes, until golden and crisp. Drain on paper towels and sprinkle with salt immediately.
- Cook the steak: Heat a cast-iron skillet or grill over high heat. Add the remaining 1 tbsp (15 ml) olive oil. Remove the steak from the marinade and cook for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 145°F (63°C) for medium (USDA FSIS safe minimum for whole cuts of beef). Transfer to a cutting board and let rest for 5 minutes.
- Slice the steak: Thinly slice the steak against the grain into bite-sized strips.
- Assemble the burritos: Warm the tortillas in a dry skillet or microwave for 20 seconds. Lay one tortilla on a flat surface. Place a quarter of the fries in a line down the center, then top with a quarter of the sliced steak, cheese, sour cream, guacamole, pickled onions (if using), and a drizzle of chipotle crema.
- Fold the burrito: Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly, tucking in the ends as you go. Repeat with the remaining tortillas.
- Toast (optional): If you like a crispy exterior, heat a dry skillet over medium heat and toast each burrito seam-side down for 2-3 minutes per side, until golden and crisp.
Tips
- Substitutions: No flank steak? Use skirt steak, sirloin, or even chicken breast (cook to 165°F/74°C). For a vegetarian version, use grilled portobello mushrooms or extra beans.
- Don’t skip the rest: Letting the steak rest after cooking is crucial—it keeps the juices from running out when you slice it.
- Fries tip: For extra crisp fries, soak the cut potatoes in cold water for 30 minutes, then dry thoroughly before frying. This removes excess starch.
- Common mistake: Overfilling the burrito makes it impossible to roll. Keep the filling to about 1 to 1.5 cups per tortilla.
Serving Suggestions
Serve the California burritos whole or halved, with extra chipotle crema on the side for dipping. A simple green salad with lime vinaigrette or a bowl of pico de gallo and tortilla chips balances the richness. For a drink, try a cold Mexican lager or a citrusy sparkling water.
Variations
- Breakfast burrito: Add scrambled eggs and hash browns instead of fries.
- Spicy version: Add sliced jalapeños or a drizzle of hot sauce inside.
- Cheese swap: Use pepper jack for a kick, or a blend of queso fresco and cheddar.
- Grilled version: Grill the assembled burrito on a panini press for a crispy, flattened texture.
Storage and Reheating
Store leftover burritos (without extra toppings) in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in foil and place in a 350°F (175°C) oven for 15-20 minutes, or until hot throughout. You can also microwave for 2-3 minutes, but the tortilla will be softer. For best results, reheat in a skillet over medium heat, turning occasionally, until warmed through.
Frequently Asked Questions
Can I use frozen fries? Yes, you can use frozen french fries for convenience. Bake or air-fry according to package instructions, then use them in the burrito. They won’t be as crisp as freshly fried, but they’ll still be delicious.
What if I don’t have a meat thermometer? If you don’t have a thermometer, cook the steak until it’s browned on the outside and feels slightly firm when pressed. For medium-rare, it should give a little. But a thermometer is the safest way to ensure it reaches 145°F (63°C).
Can I make these ahead of time? You can prep the components (marinated steak, fries, crema) a day ahead. Assemble and cook the burritos just before serving for the best texture. Assembled burritos can be refrigerated and reheated, but they may become soggy.
What’s the best way to fold a burrito? Fold the sides in first, then bring the bottom edge up and over the filling, tucking it under. Roll tightly, using your fingers to keep the filling in place. Practice makes perfect!
Can I freeze the burritos? Yes, you can freeze assembled, uncooked burritos (without toasting). Wrap each in plastic wrap and then foil. Freeze for up to 2 months. To reheat, unwrap and bake at 375°F (190°C) for 25-30 minutes, until hot throughout.
What is the pickled onion note? Pickled red onions add a bright, tangy crunch. To make them quickly, soak thinly sliced red onion in a mixture of 1/2 cup (120 ml) white vinegar, 1 tbsp (15 g) sugar, and 1 tsp (5 g) salt for 30 minutes. If you skip them, the burrito is still great.
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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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