California Burrito Walla Walla WA Style

The California burrito is a West Coast classic: a large flour tortilla stuffed with juicy carne asada, crispy French fries, melty cheese, sour cream, and guacamole. This Walla Walla WA-style version honors the original while adding a Pacific Northwest touch with roasted Walla Walla sweet onions. It works because the warm, crispy fries and caramelized onions balance the rich, savory beef perfectly, creating a hearty, satisfying meal in every bite.

Ingredients

1 lb (450 g) skirt steak or flank steak
2 tbsp (30 ml) olive oil, divided
3 cloves garlic, minced
1 tsp (5 g) ground cumin
1 tsp (5 g) smoked paprika
1 tsp (5 g) chili powder
1 tsp (5 g) salt
1/2 tsp (2.5 g) black pepper
1 large Walla Walla sweet onion (or any sweet onion), thinly sliced
1 lb (450 g) frozen French fries (or homemade, see Tips)
4 large (10-inch / 25 cm) 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) fresh cilantro, chopped (optional)
1 lime, cut into wedges (for serving)

Instructions

Pat the steak dry and season both sides with garlic, cumin, smoked paprika, chili powder, salt, and pepper. Let it sit at room temperature for 15–20 minutes while you prepare the other ingredients.
Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 10–12 minutes. Remove from skillet and set aside.
Meanwhile, cook the French fries according to package instructions (or your homemade recipe) until crispy and golden. Keep warm.
Heat the remaining 1 tablespoon (15 ml) olive oil in the same skillet over high heat. Add the steak and cook to your desired doneness. For medium-rare, cook about 3–4 minutes per side. Use a food thermometer to check: for whole cuts of beef, the safe minimum internal temperature is 145°F (63°C) as per USDA FSIS, followed by a 3-minute rest. Remove steak from skillet and let it rest for 5 minutes.
While the steak rests, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5 minutes.
Thinly slice the steak against the grain into strips.
To assemble each burrito: place a warm tortilla on a flat surface. In the center, layer a quarter of the sliced steak, cooked onions, French fries, and shredded cheese. Top with a dollop of sour cream and guacamole, and sprinkle with cilantro if using.
Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the filling as you go. Repeat with remaining ingredients.
Optional: For a crispy exterior, place the assembled burritos seam-side down in a hot, dry skillet and toast for 1–2 minutes per side.
Serve immediately with lime wedges on the side.

Tips

Fries: For the best texture, use shoestring or thin-cut fries. If you prefer homemade, cut russet potatoes into thin strips, toss with oil and salt, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
Steak substitute: If you can’t find skirt or flank steak, use sirloin or ribeye. Just adjust cooking time accordingly—thicker cuts may need a few extra minutes.
Don’t overfill: It’s tempting to pile on the fillings, but overfilling makes the burrito hard to roll and likely to fall apart. Stick to about 1 1/2 cups of filling per tortilla.
Make it vegetarian: Swap the steak for roasted portobello mushrooms or grilled tofu, and use a vegetarian-friendly cheese. The rest of the recipe stays the same.

Serving Suggestions

Serve these burritos as a complete meal on their own, or pair with a side of Mexican rice, refried beans, or a simple green salad. For a classic touch, add a drizzle of hot sauce or salsa on top. They’re perfect for a casual dinner, game day, or a weekend lunch.

Variations

Chicken California Burrito: Substitute the beef with grilled chicken breast (cook to 165°F / 74°C safe minimum).
Breakfast Burrito: Add scrambled eggs and crispy bacon instead of steak, and use hash browns instead of fries.
Spicy Version: Add sliced jalapeños or a drizzle of chipotle crema (mix 1/4 cup sour cream with 1 tbsp adobo sauce).
Bean and Cheese: For a meatless option, use refried beans and extra cheese, and skip the steak.

Storage and Reheating

Store leftover burritos tightly wrapped in foil or in an airtight container in the refrigerator 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 3–4 minutes per side. Reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.

Frequently Asked Questions

Can I use store-bought guacamole? Yes, store-bought is fine, but if you have time, homemade is easy: mash 2 avocados with lime juice, salt, and a little diced onion.

What if I can’t find Walla Walla onions? Use any sweet onion like Vidalia or Maui. If none are available, a regular yellow onion will work—just add a pinch of sugar while caramelizing to mimic sweetness.

How do I keep the burrito from getting soggy? Make sure the fries are very crispy and the steak is well-rested before slicing. Also, don’t add too much sour cream or guacamole—use about 2 tablespoons each per burrito.

Can I make these ahead of time? Yes, you can assemble the burritos up to a day ahead, wrap tightly, and refrigerate. Reheat as directed. They’re great for meal prep.

What’s the best way to warm tortillas? A dry skillet over medium heat for 30 seconds per side works best—it makes them pliable without making them tough. You can also use a microwave with a damp paper towel for 20 seconds.

Is it okay to use frozen fries? Absolutely. Frozen fries are convenient and work well. Just make sure they’re crispy before adding to the burrito.

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).