The California burrito is a San Diego specialty stuffed with carne asada, French fries, cheese, sour cream, and guacamole. It’s a beloved West Coast creation, but figuring out how to value it—whether you’re pricing a menu item, comparing takeout options, or just curious about its cost breakdown—can be tricky. This recipe-style guide walks you through the real costs of building one from scratch, so you can price it fairly for your situation.
Ingredients
- 2 lb (900 g) flank steak or skirt steak
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) chili powder
- 1 lb (450 g) russet potatoes, cut into 1/2-inch fries
- 2 cups (470 ml) vegetable oil for frying
- 4 large (10-inch) flour tortillas
- 1 cup (240 ml) shredded Monterey Jack cheese (about 4 oz / 115 g)
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) guacamole (store-bought or homemade)
- 1/4 cup (60 ml) salsa or pico de gallo (optional)
Instructions
- Season the steak on both sides with salt, pepper, garlic powder, and chili powder. Let it sit at room temperature for 20 minutes while you prepare the fries.
- Heat 2 cups (470 ml) vegetable oil in a deep pot to 350°F (175°C). Fry the potatoes in batches for 4–5 minutes until golden and crisp. Drain on paper towels and sprinkle with a little salt.
- Heat a grill or cast-iron skillet over high heat. Add 1 tbsp (15 ml) vegetable oil, then cook the steak for 4–5 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, whole cuts of beef should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. Then slice thinly against the grain.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
- Assemble each burrito: place a tortilla on a flat surface. Layer about 1/4 cup (60 ml) of cheese, a portion of fries, sliced steak, 2 tbsp (30 ml) sour cream, and 2 tbsp (30 ml) guacamole in the center.
- Fold in the sides, then roll tightly from the bottom, tucking in the filling as you go. Serve immediately with salsa on the side if desired.
Tips
- Substitutions: Use chicken or carnitas instead of steak for a different protein. For a vegetarian version, swap the steak for grilled portobello mushrooms or sautéed bell peppers.
- Fries: For a shortcut, use frozen French fries and bake or air-fry according to package directions. This cuts prep time significantly.
- Common mistake: Overfilling the tortilla makes it hard to roll and prone to tearing. Stick to about 1.5 cups of filling per burrito.
- Storage: If you’re making these ahead, keep the components separate (steak, fries, sauces) and assemble just before serving to avoid sogginess.
Serving Suggestions
Serve the burrito whole with extra salsa and a wedge of lime on the side. It pairs well with a simple green salad or Mexican rice. For a casual meal, cut it in half diagonally and serve with tortilla chips and guacamole.
Variations
- Breakfast burrito: Add scrambled eggs and crispy bacon, and swap the guacamole for avocado slices.
- Spicy version: Add sliced jalapeños or a drizzle of hot sauce before rolling.
- Low-carb: Serve the filling in a large lettuce wrap instead of a tortilla.
- Smoky twist: Use chipotle seasoning on the steak and add a spoonful of chipotle crema.
Storage and Reheating
Assembled burritos can be wrapped 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. For a quicker option, microwave on high for 2–3 minutes, flipping halfway. If you’re reheating just the steak, do so gently in a skillet over medium heat to avoid toughening. Leftover fries are best reheated in an air fryer or oven to restore crispness.
Frequently Asked Questions
What is the average cost of a California burrito? At a restaurant, you might pay $8–$12. Making it at home costs roughly $3–$5 per burrito, depending on ingredient prices and where you shop.
Why are fries in a California burrito? The fries add texture and bulk, making the burrito more filling. This is a signature feature of the San Diego-style burrito.
Can I use ground beef instead of steak? Yes, but the texture will be different. If you use ground beef, cook it to a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines.
How do I keep the burrito from getting soggy? Assemble it right before eating, or keep the fries separate until serving. If storing, wrap tightly in foil but don’t add sauce until reheating.
Is this recipe authentic? The California burrito originated in San Diego in the 1980s, and its exact ingredients vary by restaurant. This version includes the classic elements of carne asada, fries, cheese, sour cream, and guacamole.
Can I freeze assembled burritos? Yes, wrap each in foil and freeze for up to 2 months. Thaw in the fridge overnight, then reheat in the oven at 350°F (175°C) for 20–25 minutes.
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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
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