The California burrito is a San Diego-born creation that has found a devoted following in Sacramento: a large flour tortilla stuffed with grilled carne asada, crispy golden french fries, shredded cheese, sour cream, and guacamole. This version leans into Sacramento’s farm-to-fork sensibility, using fresh produce and a lightly charred tortilla. It works because the hot, crisp fries contrast with the juicy meat and creamy toppings, all wrapped into one satisfying, portable meal.
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 for fries
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 lb (450 g) russet potatoes, cut into 1/4-inch (6 mm) fries
- Vegetable oil for frying (about 2 cups / 475 ml)
- 4 large (10-inch / 25 cm) flour tortillas
- 1 cup (115 g) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) guacamole (store-bought or homemade)
- 1/4 cup (60 g) pico de gallo or fresh salsa, for serving (optional)
Instructions
- Marinate the steak: In a shallow dish, combine 1 tbsp (15 ml) olive oil, garlic, cumin, chili powder, smoked paprika, salt, pepper, and lime juice. Add the steak and turn to coat. Let sit at room temperature for 20 minutes while you prepare the fries.
- Cut and soak the fries: Slice the potatoes into 1/4-inch (6 mm) sticks. Place in a bowl of cold water and let soak for 10 minutes to remove excess starch. Drain and pat thoroughly dry with a clean kitchen towel.
- Fry the potatoes: In a heavy pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Working in batches, fry the potatoes for 4–5 minutes, until golden brown and crispy. Drain on paper towels and sprinkle with salt immediately. Keep warm in a 200°F (95°C) oven while you cook the steak.
- Cook the steak: Heat a cast-iron skillet or grill pan over high heat. Add the remaining 1 tbsp (15 ml) olive oil. Remove the steak from the marinade and cook for 3–4 minutes per side for medium-rare, or until it reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts of beef) checked with a food thermometer. Transfer to a cutting board and let 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-high heat. Warm each tortilla for 20–30 seconds per side, until pliable and lightly charred in spots. Keep them covered with a clean towel.
- Assemble the burritos: Lay one tortilla on a flat surface. Place a quarter of the sliced steak down the center, then a quarter of the hot fries, followed by a sprinkle of cheese, a dollop of sour cream, and a spoonful of guacamole.
- Fold and roll: Fold the sides of the tortilla inward, then fold the bottom edge over the filling. Roll tightly away from you, tucking in the sides as you go. Repeat with the remaining tortillas.
- Toast the burritos (optional but recommended): Place each burrito seam-side down in a dry skillet over medium heat for 1–2 minutes per side, until golden and crisp. This helps seal the burrito and adds texture.
Tips
- Use hot fries: The fries must be hot and crispy when you assemble the burrito. If they cool, they become soggy and the burrito loses its signature crunch. Reheat them in the oven if needed.
- Don’t overfill: It’s tempting to add more filling, but overstuffing makes rolling difficult and can cause the tortilla to tear. Stick to about 1.5 cups (about 350 g) of filling per burrito.
- Substitute the steak: If flank or skirt steak isn’t available, use sirloin or even grilled chicken. For a vegetarian version, use grilled portobello mushrooms or seasoned tofu, but note the texture will be different.
- Make it spicier: Add sliced jalapeños or a drizzle of hot sauce before rolling. For a milder version, omit the chili powder and use mild paprika.
Serving Suggestions
Serve the California burrito immediately while the fries are still crisp. It’s a complete meal on its own, but it pairs well with a side of Mexican rice or a simple green salad. Add a squeeze of fresh lime and a handful of chopped cilantro on top for brightness. For a classic Sacramento touch, serve with a local craft beer or an agua fresca.
Variations
- Breakfast burrito: Swap the steak for scrambled eggs and add crispy bacon or chorizo. Omit the guacamole if you prefer, and add hash browns instead of fries.
- Chicken California: Use grilled chicken breast instead of steak. Cook to 165°F (74°C) (USDA FSIS safe minimum for poultry).
- Veggie California: Replace the meat with grilled zucchini, bell peppers, and onions. Add black beans for protein.
- Smothered style: Top the finished burrito with enchilada sauce and extra cheese, then broil for 2–3 minutes until bubbly.
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 to 165°F (74°C) (USDA FSIS safe minimum for leftovers). The fries will lose their crispness, so for best results, store the components separately: cooked steak in one container, fries in another, and toppings in separate containers. Reheat the steak and fries in a skillet or oven, then assemble fresh. Do not freeze assembled burritos, as the texture of the fries and sour cream will degrade significantly.
Frequently Asked Questions
Can I use frozen french fries instead of making them from scratch? Yes, frozen fries work well. Cook them according to package directions until crispy, then use them as directed. They save time and still provide the necessary crunch.
What is the best cut of beef for carne asada? Flank steak and skirt steak are traditional because they have good beefy flavor and slice well. If you use a leaner cut like sirloin, it may be less tender; marinate it longer (up to 2 hours) to help.
How do I keep the burrito from falling apart? Make sure the tortilla is warm and pliable, don’t overfill, and roll tightly. Toasting the seam side in a hot skillet helps seal it shut.
Can I make this ahead of time for a party? You can prep the components a day ahead: marinate the steak, cut the fries (store in water in the fridge), and shred the cheese. Assemble and cook just before serving for best results.
Is this burrito gluten-free? No, the flour tortilla contains gluten. To make it gluten-free, use a large gluten-free tortilla or serve the filling as a bowl over rice or lettuce.
What if I don’t have a deep-fry thermometer? You can test the oil temperature by dropping a small piece of potato into the oil; if it sizzles and floats to the surface immediately, the oil is ready (around 350°F / 175°C). If it browns too quickly, lower the heat.
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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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