The California burrito is a West Coast classic that has found a devoted following in Nashua, NH. It’s a hefty flour tortilla stuffed with carne asada, french fries, cheese, sour cream, and guacamole or pico de gallo. This recipe recreates that satisfying mix of warm, crispy, and creamy textures right in your own kitchen, perfect for a hearty weeknight dinner or a game-day feast.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large russet potatoes (about 1 lb / 450 g), cut into 1/2-inch fries
- 4 large (10-inch) 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 (store-bought or homemade)
- 1/2 cup (120 ml) pico de gallo or salsa fresca
- Optional: hot sauce or sliced jalapeños
Instructions
- Marinate the steak: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture all over the flank steak. Drizzle with 1 tbsp (15 ml) olive oil and let sit at room temperature for 15–20 minutes while you prepare the fries.
- Bake the fries: Preheat your oven to 425°F (220°C). Toss the cut potatoes with the remaining 1 tbsp (15 ml) olive oil and a pinch of salt. Spread them in a single layer on a baking sheet. Bake for 20–25 minutes, flipping halfway, until golden and crispy. Set aside.
- Cook the steak: Heat a cast-iron skillet or grill pan over medium-high heat. Add the steak and cook for 4–5 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS recommends cooking whole cuts of beef to a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest. Remove from heat, tent with foil, and let rest for 5 minutes before slicing.
- 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 pliable. Keep them covered with a clean kitchen towel.
- Assemble the burritos: Lay a warm tortilla on a flat surface. In the center, layer a quarter of the sliced steak, a quarter of the fries, a quarter of the shredded cheese, a dollop of sour cream, a spoonful of guacamole, and a spoonful of pico de gallo.
- 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-up: If you like 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.
Tips
- Use a good-quality steak: Flank or skirt steak works best because it’s flavorful and slices well. If you use a tougher cut like sirloin, consider marinating longer (up to 2 hours) to tenderize.
- Don’t skip the rest: Letting the steak rest after cooking is crucial—it allows the juices to redistribute, so your burrito isn’t dry.
- Fries can be made ahead: You can bake the fries earlier in the day and reheat them in a 400°F (200°C) oven for 5 minutes before assembling. This saves time if you’re making multiple burritos.
- Watch the filling amount: Overfilling makes rolling difficult and can cause the tortilla to tear. If you have extra filling, serve it on the side.
Serving Suggestions
Serve the California burrito whole or cut in half diagonally. It’s a meal in itself, but you can pair it with a light side salad, Mexican rice, or a bowl of black beans. A squeeze of fresh lime juice and a few dashes of hot sauce brighten up the flavors.
Variations
- Chicken version: Swap the steak for grilled chicken breast (cook to 165°F / 74°C) and use the same seasoning.
- Vegetarian: Replace the steak with roasted portobello mushrooms or grilled zucchini. Add black beans for protein.
- Breakfast burrito: Add scrambled eggs and use hash browns instead of fries. Cook eggs to 160°F (71°C) for safety.
- Spicy kick: Add sliced jalapeños, chipotle hot sauce, or a drizzle of spicy crema (mix sour cream with hot sauce).
Storage and Reheating
Assembled burritos can be wrapped tightly in foil and refrigerated 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. You can also microwave on high for 2–3 minutes, but the tortilla will be softer. For a crispy exterior, reheat in a skillet over medium heat for 5 minutes per side. If you have leftover filling components (steak, fries, etc.), store them separately in airtight containers for up to 4 days.
Frequently Asked Questions
Can I use frozen french fries? Yes, frozen fries work well. Bake them according to package instructions, then use them in the burrito. They’ll be just as tasty.
What if I don’t have a grill pan? A regular skillet or cast-iron pan works fine. You can also cook the steak on an outdoor grill if you have one.
How do I keep the burrito from falling apart? Make sure the tortilla is warm and pliable, and don’t overfill. Roll tightly, tucking the sides in firmly. If needed, you can secure the seam with a toothpick before grilling.
Can I make this ahead for a party? Yes, assemble the burritos up to a day ahead, wrap individually in foil, and refrigerate. Reheat in the oven as directed. They’re great for feeding a crowd.
What’s the best cheese for this? A sharp cheddar or Monterey Jack melts well. You can also use a Mexican blend. Avoid pre-shredded cheeses that contain anti-caking agents, as they don’t melt as smoothly.
Is this burrito authentic to California? The California burrito originated in San Diego in the 1980s. It typically includes carne asada, fries, cheese, sour cream, and guacamole or pico de gallo. This recipe follows that style, though variations exist across the state.
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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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