The California burrito is a West Coast classic that has found a devoted following in Davenport, Iowa. It piles seasoned carne asada, crispy golden fries, shredded cheese, sour cream, and guacamole into a large flour tortilla, creating a hearty, satisfying meal. This recipe brings that sunny California flavor to your Davenport kitchen, using readily available ingredients and straightforward steps for a truly delicious burrito.
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
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (60 ml) orange juice
- 1 lb (450 g) frozen french fries (or 4 medium russet potatoes, cut into fries)
- 4 large (10-inch / 25 cm) flour tortillas
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) guacamole (store-bought or homemade)
- 1/4 cup (60 g) pico de gallo or fresh salsa (optional)
Instructions
- Marinate the steak: In a shallow dish, combine 1 tbsp (15 ml) olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, black pepper, lime juice, and orange juice. Add the flank steak, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Cook the fries: If using frozen fries, bake or air-fry according to package directions until crispy. If using fresh potatoes, cut into 1/4-inch (6 mm) sticks, toss with 1 tbsp (15 ml) olive oil and a pinch of salt, and bake at 425°F (220°C) for 20-25 minutes, flipping once, until golden. Keep warm.
- Cook the steak: Heat a grill or cast-iron skillet over high heat. Remove steak from marinade, letting excess drip off. Cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. For whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. Let rest for 5 minutes, then slice thinly against the grain.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for 30 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes. This makes them pliable and easier to roll.
- Assemble the burritos: Lay a warm tortilla on a flat surface. Place a generous handful of fries in the center, followed by a portion of sliced steak. Sprinkle with cheddar cheese, then add a dollop of sour cream and guacamole. Add pico de gallo if using.
- Roll the burrito: Fold the sides of the tortilla inward, then fold the bottom edge up and over the filling, tucking it tightly. Roll upward, keeping the filling snug, to form a tight cylinder.
- Optional crisp: For a crispy exterior, place the rolled burrito seam-side down on a hot, dry skillet or griddle for 2-3 minutes per side until golden brown.
- Serve immediately: Cut in half if desired and serve hot.
Tips
- Substitutions: No flank steak? Use sirloin, ribeye, or even chicken breast (cook to 165°F / 74°C). For a vegetarian version, use grilled portobello mushrooms or seasoned black beans.
- Fries matter: The fries are the soul of this burrito. Make sure they are well-salted and crispy; soggy fries will make the burrito mushy. If using fresh potatoes, soak them in cold water for 30 minutes before baking to remove excess starch.
- Don’t overstuff: It’s tempting to add lots of filling, but overstuffing makes rolling difficult and can cause the burrito to burst. Stick to about 1 cup (240 ml) of filling per tortilla.
- Customize the heat: Add sliced jalapeños, hot sauce, or a drizzle of chipotle crema for extra spice. For a milder version, use mild cheddar and skip the pico de gallo.
Serving Suggestions
Serve your California burrito with a side of Mexican rice, refried beans, or a simple green salad. For a complete meal, add a cold Mexican beer or a refreshing horchata. Offer extra hot sauce, lime wedges, and more guacamole on the table.
Variations
- Breakfast Burrito: Swap the steak for crispy bacon or chorizo, add scrambled eggs, and use hash browns instead of fries.
- Chicken California: Use grilled chicken breast (cooked to 165°F / 74°C) instead of steak.
- Surf & Turf: Add grilled shrimp (cooked to 145°F / 63°C) along with the steak for a coastal twist.
- Veggie California: Use grilled zucchini, bell peppers, and onions, and add black beans for protein.
Storage and Reheating
Assembled burritos can be wrapped tightly in foil and stored 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. For a quicker option, microwave on a plate for 2-3 minutes, but note the tortilla may become soft. If you have leftover components, store them separately and assemble fresh burritos when ready to eat. Fries are best reheated in an air fryer or oven to maintain crispness.
Frequently Asked Questions
What is a California burrito?
A California burrito is a large flour tortilla filled with carne asada, french fries, cheese, sour cream, and guacamole. It originated in San Diego, California, and is known for its hearty combination of ingredients.
Can I use ground beef instead of steak?
Yes, you can. Cook ground beef in a skillet over medium-high heat, breaking it up, until browned and cooked to a safe minimum internal temperature of 160°F (71°C). Season with the same spices for a similar flavor.
How do I make the burrito not soggy?
Ensure the fries are fully crispy and drain any excess oil from the steak. Also, avoid adding wet ingredients like extra salsa or sour cream directly onto the fries; place them on top of the steak or cheese instead.
Can I make these ahead of time?
Yes, you can assemble the burritos (without the sour cream and guacamole) and wrap them in foil. Refrigerate for up to 24 hours, then bake in a 350°F (175°C) oven for 20-25 minutes. Add sour cream and guacamole after reheating.
What’s the best way to reheat a burrito?
The oven or air fryer is best to keep the tortilla crisp. Microwave works in a pinch but will soften the tortilla. If using the microwave, wrap the burrito in a damp paper towel to prevent drying out.
Can I freeze California burritos?
Yes, wrap each burrito tightly in plastic wrap and then foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then bake in a 350°F (175°C) oven for 25-30 minutes. Note that the texture of the fries will change after freezing.
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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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