The California burrito is a San Diego classic that has become a beloved staple far beyond its birthplace, and Lakewood has embraced it with open arms. This recipe delivers the real deal: a large flour tortilla stuffed with juicy, seasoned carne asada, crispy golden french fries, shredded cheese, and a dollop of cool sour cream and creamy guacamole. It works because the contrast of hot, crunchy fries with tender beef and cool, creamy toppings is simply irresistible.
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, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- Juice of 1 lime
- 1 lb (450 g) frozen french fries (or fresh, if you prefer)
- 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 sliced avocado
- Hot sauce or salsa (optional, for serving)
Instructions
- Marinate the steak: In a shallow dish, combine 1 tablespoon (15 ml) olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, black pepper, and lime juice. Add the steak and turn to coat. Let it sit at room temperature for 15 minutes while you prepare the fries. (Do not marinate longer than 30 minutes at room temperature; if marinating longer, refrigerate.)
- Cook the fries: Prepare the french fries according to package directions (usually baking at 425°F / 220°C for 20–25 minutes, or air-frying at 400°F / 200°C for 15 minutes). You want them crispy and golden. Keep warm.
- Cook the steak: Heat a large cast-iron skillet or grill pan over high heat. Add the remaining 1 tablespoon (15 ml) olive oil. Remove the steak from the marinade and pat it dry with paper towels. Sear the steak for 3–4 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest. Use an instant-read thermometer to check. Transfer to a cutting board and let it rest for 5 minutes.
- Slice the steak: After resting, slice the steak thinly against the grain into bite-sized strips.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side, until soft and pliable. Keep them covered with a clean kitchen towel.
- Assemble the burritos: Lay a warm tortilla on a flat surface. In the center, place a quarter of the sliced steak, a generous handful of hot french fries, and a quarter of the shredded cheese. Top with a dollop of sour cream and guacamole.
- Fold and roll: Fold the sides of the tortilla inward, then fold the bottom edge up and over the filling. Roll tightly, tucking in the sides as you go, to form a secure burrito. Repeat with the remaining tortillas and filling.
- Optional crisp: For a toasted finish, place the burritos seam-side down on a hot, dry skillet for 1–2 minutes per side, until golden and crisp.
Tips
- Substitutions: If you can’t find flank or skirt steak, use sirloin or ribeye. Chicken or carnitas also work well. For a vegetarian version, use seasoned black beans or grilled vegetables in place of the beef.
- Fries matter: The fries should be well-salted and crispy. Soggy fries will make the burrito mushy. If using fresh fries, soak them in cold water for 30 minutes, then dry thoroughly before frying or baking.
- Don’t overfill: It’s tempting to pile on the ingredients, but overfilling makes rolling difficult and the burrito may fall apart. Stick to about 1 heaping cup of filling per tortilla.
- Warm the tortillas properly: Cold tortillas crack when rolled. Warm them in a dry skillet or microwave wrapped in a damp paper towel for 30 seconds.
Serving Suggestions
Serve the burrito immediately while the fries are still crispy. It’s a complete meal on its own, but you can pair it with a side of Mexican rice, refried beans, or a simple green salad. A drizzle of hot sauce or salsa on top adds a nice kick. For a true Lakewood-style experience, serve it with a cold Mexican Coke or a horchata.
Variations
- Breakfast California Burrito: Add scrambled eggs and swap the sour cream for a drizzle of salsa verde.
- Surf & Turf: Add 1/2 cup (115 g) of grilled shrimp or fish to the filling.
- Spicy California: Add sliced jalapeños or a spoonful of chipotle crema (mix 1/2 cup sour cream with 1 tbsp adobo sauce).
- Quesadilla-style: Instead of rolling, place the filling between two tortillas with extra cheese and toast until golden.
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 bake at 350°F (175°C) for 15–20 minutes, or until heated through. You can also microwave on high for 2 minutes, but the fries will soften. For best results, reheat in an air fryer at 375°F (190°C) for 5–7 minutes to restore some crispness. Leftover steak and fries can be stored separately and reassembled. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
What makes a burrito a “California” burrito? The defining feature is the inclusion of french fries inside the burrito, along with carne asada, cheese, and often sour cream and guacamole. It originated in San Diego in the 1980s and has since spread throughout California and beyond.
Can I use ground beef instead of steak? Yes, you can use ground beef. Cook it in a skillet over medium-high heat, breaking it apart, until browned and cooked through to a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines. Season with the same spices.
How do I keep the burrito from getting soggy? The key is to keep the fries crispy. Add them just before rolling, don’t over-sauce, and serve immediately. If you’re making them ahead, store the components separately and assemble right before eating.
Can I make this gluten-free? Yes, use gluten-free flour tortillas or corn tortillas (though corn tortillas are smaller and more fragile). Ensure your fries and seasonings are gluten-free.
What’s the best way to warm tortillas? A dry skillet over medium heat for 30 seconds per side works best. You can also wrap them in foil and warm in a 350°F (175°C) oven for 10 minutes. Avoid microwaving without a damp paper towel, as they can become rubbery.
Can I freeze California burritos? Yes, assemble the burritos without sour cream and guacamole (add those after reheating). Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven or air fryer.
Related
- Tofu Protein Content: How Much, Types & Cooking Tips
- Tofu Vegan Brighton: A Simple, Crispy Recipe
- Tofu Feta: Easy Vegan Feta Cheese 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).