California Burrito Catering: Big-Batch Recipe

This is a catering-scale recipe for the California burrito, a San Diego specialty stuffed with grilled carne asada, french fries, cheese, sour cream, and pico de gallo. It’s a crowd-pleaser that’s perfect for parties, events, and feeding a hungry group, and this version is designed to be made in large batches without losing the fresh, bold flavors that make it iconic.

Ingredients

10 lbs (4.5 kg) flank steak or skirt steak, trimmed
1 cup (240 ml) olive oil
1 cup (240 ml) fresh lime juice (about 8 limes)
1/2 cup (120 ml) orange juice
8 cloves garlic, minced
1/4 cup (60 ml) soy sauce
2 tbsp (30 g) ground cumin
2 tbsp (30 g) chili powder
1 tbsp (15 g) black pepper
2 tbsp (30 g) salt, plus more to taste
2 large onions, sliced
4 lbs (1.8 kg) russet potatoes, cut into 1/2-inch fries
Vegetable oil for frying (about 4 cups / 960 ml)
20 large flour tortillas (12-inch / 30 cm)
4 cups (480 g) shredded cheddar or Monterey Jack cheese
2 cups (480 g) sour cream
4 cups (1 L) pico de gallo (store-bought or homemade)
Optional: 2 cups (480 ml) guacamole or sliced avocado
Optional: hot sauce or salsa for serving

Instructions

Marinate the steak: In a large bowl or two large zip-top bags, combine olive oil, lime juice, orange juice, garlic, soy sauce, cumin, chili powder, black pepper, and 2 tablespoons salt. Add the steaks, turning to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours.
Prep the fries: While the steak marinates, cut the potatoes into fries. Soak them in a large bowl of cold water for at least 30 minutes, then drain and pat very dry with paper towels.
Cook the fries: In a large heavy pot or deep fryer, heat vegetable oil to 325°F (163°C). Fry the fries in batches (do not overcrowd) for 4–5 minutes until just starting to brown. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches for 2–3 minutes until golden and crisp. Season immediately with salt. Set aside on a baking sheet in a warm oven (200°F / 93°C) while you cook the steak.
Grill the steak: Preheat an outdoor grill or a large cast-iron skillet over high heat. Remove the steak from the marinade, letting excess drip off. Grill for 4–6 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium-rare (USDA FSIS safe minimum for whole cuts is 145°F / 63°C with a 3-minute rest). Transfer to a cutting board and let rest for 10 minutes.
Slice the steak: After resting, slice the steak thinly against the grain into bite-sized strips.
Warm the tortillas: Wrap stacks of tortillas in foil and heat in a 350°F (177°C) oven for 10–15 minutes, or until warm and pliable.
Assemble the burritos: Lay a warm tortilla on a flat surface. In the center, layer about 1/2 cup (about 75 g) of sliced steak, a handful of fries (about 1/2 cup), 2 tablespoons cheese, 1 tablespoon sour cream, and 2–3 tablespoons pico de gallo. Add guacamole if using.
Fold and roll: Fold the sides of the tortilla inward, then fold the bottom edge up and over the filling. Roll tightly, tucking in the sides as you go, to form a secure burrito. Repeat with remaining tortillas and filling.
Optional crisp: If you like, place the rolled burritos seam-side down on a hot griddle or skillet over medium heat for 2–3 minutes per side to crisp the tortilla. This is traditional for a California burrito.
Serve immediately: Serve whole or cut in half, with extra salsa or hot sauce on the side.

Tips

Substitutions: If flank or skirt steak is hard to find, use sirloin or ribeye. For a chicken version, use boneless chicken thighs and cook to 165°F (74°C). For vegetarian, use grilled portobello mushrooms or roasted sweet potatoes.
Fries can be made ahead: Fry the first time up to a day ahead, cool, and refrigerate. Finish the second fry just before assembling. They’ll be just as crispy.
Don’t overfill: Overstuffed burritos fall apart. Stick to about 1 to 1.5 cups of filling per tortilla, and roll tightly.
Keep warm for serving: To hold for a party, wrap assembled burritos in foil and keep in a 200°F (93°C) oven for up to 1 hour. They’ll stay warm and steamy.

Serving Suggestions

Serve with extra pico de gallo, salsa verde, or a squeeze of fresh lime. A side of Mexican rice and refried beans rounds out the meal. For a casual buffet, set up a burrito bar with all the fillings and let guests assemble their own.

Variations

Breakfast California burrito: Add scrambled eggs and swap the pico for a breakfast salsa. Surf & turf: Add grilled shrimp or fish (cooked to 145°F / 63°C) along with the steak. Spicy version: Add sliced jalapeños or a drizzle of chipotle crema. Low-carb: Serve the filling in a large lettuce wrap or over a salad instead of a tortilla.

Storage and Reheating

Assembled burritos can be wrapped tightly in foil and refrigerated for up to 3 days. To reheat, place foil-wrapped burritos in a 350°F (177°C) oven for 15–20 minutes, or until heated through to 165°F (74°C). You can also microwave on high for 2–3 minutes, but the tortilla will be softer. For best results, reheat in a skillet over medium heat, turning occasionally, for 5–7 minutes. Freeze uncooked or cooked burritos for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use frozen french fries? Yes, but they won’t be as crispy. Bake or air-fry according to package directions and use them immediately.

How do I keep the fries from getting soggy? Make sure they are very dry before frying, and don’t assemble the burritos too far ahead. The fries will soften as they sit, so it’s best to assemble just before serving.

Can I grill the steak indoors? Yes, use a cast-iron skillet or grill pan over high heat. You may need to work in batches to avoid overcrowding.

How many burritos does this make? This recipe makes about 20 large burritos, depending on how much filling you use. If you’re serving a crowd with other sides, 20 is generous for 25–30 people.

Can I make the marinade ahead? Absolutely. Mix the marinade up to 2 days in advance and keep it refrigerated. Marinate the steak for at least 2 hours, but no more than 24 hours to avoid the meat becoming mushy.

What’s the best way to roll a burrito? Fold the sides in first, then fold the bottom over the filling, tuck it under, and roll tightly while pulling back slightly. This creates a compact, secure burrito.

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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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