The California burrito is a San Diego-born classic that wraps grilled carne asada, crispy French fries, cheese, sour cream, and guacamole into one hefty tortilla. It’s a fusion of Mexican and American comfort food that’s become a West Coast icon, and you can absolutely recreate it in your Burlington, NC kitchen. This recipe delivers that same indulgent, savory, and satisfying bite—no trip to the coast required.
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 (2.5 g) black pepper
- 1 lb (450 g) russet potatoes, cut into 1/4-inch (6 mm) strips
- 2 cups (480 ml) vegetable oil, for frying
- 4 large (10-inch / 25 cm) flour tortillas
- 1 cup (115 g) shredded cheddar or Monterey Jack cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 ml) guacamole (store-bought or homemade)
- 1/4 cup (60 ml) salsa or pico de gallo, for serving (optional)
- 1 lime, cut into wedges, for serving
Instructions
- In a small bowl, combine the minced garlic, cumin, chili powder, smoked paprika, 1 tsp salt, and black pepper. Rub this spice mixture all over the flank steak. Let it sit at room temperature for 15 minutes while you prepare the fries.
- Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add the potato strips in batches, frying for 4–5 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with a pinch of salt. Set aside.
- Heat 1 tbsp (15 ml) of olive oil in 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 safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest. Use a food thermometer to check.
- Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice it thinly against the grain.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds.
- To assemble each burrito: lay a tortilla flat, place a quarter of the sliced steak in the center, top with a quarter of the crispy fries, a quarter of the shredded cheese, a dollop of sour cream, and a spoonful of guacamole.
- Fold in the sides of the tortilla, then roll it tightly from the bottom, tucking in the filling as you go. Repeat with the remaining tortillas.
- Optional: For a toasted finish, place the burritos seam-side down in a dry skillet over medium heat for 2–3 minutes per side, until golden and crisp.
- Serve immediately with lime wedges and salsa on the side.
Tips
- If you can’t find flank or skirt steak, use sirloin or even grilled chicken breast. Chicken should be cooked to a safe minimum of 165°F (74°C).
- For extra flavor, marinate the steak in the spice rub plus 2 tbsp (30 ml) of lime juice and 2 tbsp (30 ml) of orange juice for 1–2 hours in the fridge. This adds a citrusy tang but doesn’t replace proper cooking.
- Use frozen French fries if you’re short on time—just bake them according to package directions until crispy. They won’t be as sturdy, but they’ll still work.
- Don’t overfill the tortillas. If you add too much filling, the burrito will tear. Stick to about 1.5 cups (360 ml) of filling per tortilla.
Serving Suggestions
Serve the burrito whole with a side of Mexican rice, refried beans, or a simple green salad. For a true California experience, pair it with a cold horchata or a Mexican Coca-Cola. If you’re in Burlington, NC, you might enjoy it with a side of tangy barbecue sauce for a local twist—though purists may skip it.
Variations
- Swap the carne asada for grilled shrimp or tofu for a different protein. Shrimp should be cooked to 145°F (63°C).
- Add pico de gallo or fresh cilantro inside the burrito for extra freshness.
- Make it a “breakfast burrito” by adding scrambled eggs (cooked to 160°F / 71°C) and replacing the fries with hash browns.
- For a spicy kick, drizzle hot sauce or add sliced jalapeños before rolling.
Storage and Reheating
Assembled burritos can be wrapped tightly in foil and refrigerated for up to 3 days. To reheat, place the wrapped burrito in a 350°F (175°C) oven for 15–20 minutes, or microwave on high for 2–3 minutes, flipping halfway. The fries will soften, but the burrito will still taste great. For best results, store the components separately and assemble fresh, but if you have leftovers, they’re still delicious.
Frequently Asked Questions
Can I use chicken instead of steak? Absolutely. Chicken breast or thigh works well. Just season and cook it to the safe minimum of 165°F (74°C) before slicing.
Why are there French fries in a burrito? The fries are a signature of the California burrito, adding a crispy texture and a savory, starchy contrast to the juicy meat and creamy toppings. They also make the burrito more filling.
Can I make this gluten-free? Yes, use gluten-free tortillas and ensure your spices and sauces are certified gluten-free. The rest of the ingredients are naturally gluten-free.
What if I don’t have a deep-fryer? You can bake the fries in a 425°F (220°C) oven for 20–25 minutes, turning once, until crispy. They won’t be as golden but will still work.
How do I keep the burrito from getting soggy? Make sure the fries are very crispy before assembling, and don’t add too much sour cream or guacamole. Also, roll the burrito tightly so the fillings stay compact.
Can I freeze the burritos? Yes, wrap each burrito in foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F (175°C) oven for 20 minutes. The texture of the fries will change, but it’s still a tasty meal.
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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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