The California burrito as made in Turlock, California, is a hearty, overstuffed flour tortilla wrapped around seasoned carne asada, crispy golden fries, melted cheese, and creamy guacamole. Unlike the San Diego version that leans on french fries and pico de gallo, Turlock’s take often includes a generous layer of refried beans and a warm, griddled tortilla that holds everything together. This recipe recreates that Central Valley favorite at home, with a focus on bold marinade flavors and a satisfying crunch in every bite.
Ingredients
- 1 lb (450 g) flank steak or skirt steak, thinly sliced against the grain
- 2 tablespoons (30 ml) olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (60 ml) orange juice
- 2 tablespoons (30 ml) lime juice
- 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 flour tortillas (10-inch / 25 cm)
- 1 cup (240 g) refried beans, warmed
- 1 cup (115 g) shredded Monterey Jack or cheddar cheese
- 1 cup (240 ml) guacamole (store-bought or homemade)
- 1/2 cup (120 ml) sour cream (optional)
- 1/4 cup (60 ml) salsa or pico de gallo, for serving
Instructions
- In a medium bowl, combine the sliced steak, 1 tablespoon (15 ml) olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, pepper, orange juice, and lime juice. Toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
- While the steak marinates, prepare the fries: heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the potato strips in batches until golden and crisp, about 4-5 minutes per batch. Drain on paper towels and sprinkle lightly with salt. Keep warm in a low oven (200°F / 95°C) while you 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, letting excess drip off. Cook in a single layer, in batches if needed, for 2-3 minutes per side until browned and cooked through. The safe minimum internal temperature for beef is 145°F (63°C) as measured with a food thermometer; let rest for 3 minutes before slicing.
- Warm the flour tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, or wrap in foil and warm in the oven.
- Assemble each burrito: spread 1/4 cup (60 g) of warm refried beans down the center of a tortilla. Layer with a quarter of the fries, a quarter of the steak, and 1/4 cup (28 g) of shredded cheese. Add a generous scoop of guacamole and a dollop of sour cream if using.
- Fold the sides of the tortilla inward, then fold the bottom edge over the filling and roll tightly, tucking as you go. Place the burrito seam-side down in a hot, dry skillet over medium heat and toast for 1-2 minutes per side until golden and crisp.
- Serve immediately with salsa or pico de gallo on the side.
Tips
- Marinate longer for deeper flavor: If you have time, let the steak marinate for 2-4 hours in the fridge. The acid in the citrus helps tenderize the meat, but don’t go beyond 6 hours or the texture will become mushy.
- Fry the fries twice for extra crunch: After the first fry, let them cool completely, then fry again at 375°F (190°C) for 2-3 minutes until deeply golden. This double-fry method yields the crispiest fries that hold up inside the burrito.
- Warm the tortillas properly: Cold tortillas crack when rolled. Heat them until they are pliable but not so hot that they become brittle. A dry skillet works best; avoid microwaving, which can make them rubbery.
- Don’t overstuff: It’s tempting to pile on the filling, but a burrito that’s too full will tear or fall apart. Use about 1.5 cups (360 ml) of filling per tortilla for a manageable roll.
Serving Suggestions
Serve the burrito whole or cut in half diagonally to show off the cross-section. Pair it with a side of Mexican rice, a simple green salad, or extra salsa and lime wedges. For a classic Central Valley meal, add a cold horchata or a Mexican Coke. If you’re feeding a crowd, set up a burrito bar with all the fillings and let everyone assemble their own.
Variations
- Chicken California Burrito: Swap the beef for 1 lb (450 g) of boneless, skinless chicken thighs, marinated in the same mixture. Cook until the internal temperature reaches 165°F (74°C) as measured with a food thermometer.
- Breakfast Burrito: Add scrambled eggs and crispy bacon or chorizo along with the fries for a hearty morning version.
- Vegetarian: Replace the steak with roasted portobello mushrooms or seasoned black beans. Keep the fries and cheese for texture.
- Spicy: Add sliced jalapeños or a drizzle of hot sauce (like Cholula or Valentina) before rolling.
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. Avoid microwaving, which makes the fries soggy. If you have leftover components, store them separately: cooked steak in an airtight container for up to 3 days, fries in a paper towel-lined container for up to 2 days (re-crisp in a hot oven), and guacamole with plastic wrap pressed directly on the surface to prevent browning. Refrigerate all leftovers within 2 hours of cooking. Reheat any leftover steak to an internal temperature of 165°F (74°C) before eating.
Frequently Asked Questions
What makes a Turlock California burrito different from a San Diego one? The San Diego version typically contains carne asada, french fries, cheese, sour cream, and pico de gallo, but no beans. The Turlock style often includes refried beans, which add creaminess and make the burrito more substantial. Some local spots also add rice or use a different cheese blend.
Can I use frozen french fries instead of making them from scratch? Yes, frozen fries work well and save time. Bake or air-fry them according to the package instructions until extra crispy. Just be sure to salt them lightly before adding to the burrito.
What cut of beef is best for carne asada? Flank steak, skirt steak, or sirloin flap meat are ideal because they have good marbling and are tender when sliced thin against the grain. If using a leaner cut like top round, consider marinating for at least 2 hours and cooking quickly over high heat to avoid toughness.
How do I keep the burrito from getting soggy? The biggest culprit is moisture from the guacamole and sour cream. Spread the beans first as a barrier, then layer the fries and steak, and add the wet ingredients last. Also, make sure the steak is well-drained from the marinade before cooking, and let the fries drain thoroughly on paper towels.
Can I make this ahead for meal prep? Yes, but store the components separately. Cook the steak and fries, cool them completely, and refrigerate in separate containers. Assemble fresh burritos when ready to eat. The fries will lose their crunch if stored inside the burrito overnight.
Is it safe to eat leftover steak cold? Yes, as long as it was refrigerated within 2 hours of cooking and consumed within 3-4 days. Cold steak can be sliced thin and used in salads or sandwiches. If reheating, bring it to 165°F (74°C) to be safe.
Related
- Tofu Gelato: Creamy Dairy-Free Frozen Dessert
- Tofu Ice Cream: Creamy Vegan Recipe
- Tofu Iron Content: How Much and How to Boost It
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).