This is a California burrito, the San Diego classic that has found a happy home in Des Moines, WA. It’s a flour tortilla packed with carne asada, french fries, and cheese, all wrapped up into one heavy, satisfying meal. The combination of hot, crispy fries and juicy, seasoned steak is a textural and flavor contrast that just works, making it a staple of West Coast Mexican-American cooking.
Ingredients
- 1 lb (450 g) skirt steak or flank steak
- 2 tbsp (30 ml) olive oil
- 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
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1 lb (450 g) frozen french fries (or 2 large russet potatoes, cut into fries)
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (115 g) shredded cheddar or Monterey Jack cheese
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) salsa or pico de gallo
- 1/4 cup (60 ml) hot sauce (optional)
- 1/4 cup (10 g) fresh cilantro, chopped (optional)
Instructions
- In a small bowl, whisk together the olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, pepper, and lime juice to make a marinade. Place the steak in a resealable bag or shallow dish and pour the marinade over it. Ensure the steak is well coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor.
- While the steak marinates, cook the french fries according to the package directions, or if using fresh potatoes, cut them into 1/4-inch (6 mm) strips, toss with a little olive oil and salt, and bake at 425°F (220°C) for 20-25 minutes, flipping once, until golden and crispy. Keep them warm.
- Heat a large cast-iron skillet or grill pan over high heat. Remove the steak from the marinade, letting any excess drip off. Cook the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. For a safe minimum temperature, cook to at least 145°F (63°C) for medium-rare, as recommended by USDA FSIS, and let it rest for 3 minutes before slicing.
- Transfer the steak to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute. Then, slice the steak thinly against the grain.
- Warm the flour tortillas in a dry skillet over medium heat for about 15 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. This makes them pliable and prevents cracking.
- To assemble each burrito, place a warm tortilla on a flat surface. In the center, layer a quarter of the sliced steak, a generous handful of the hot french fries, and a quarter of the shredded cheese. Add a dollop of sour cream and a spoonful of salsa or pico de gallo.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the filling as you go, to create a secure burrito. Repeat with the remaining ingredients.
- Optional: For a crispy exterior, place the assembled burritos seam-side down on a hot, dry skillet or griddle and toast for 1-2 minutes per side, until golden brown and the cheese is melted.
- Serve immediately, whole or cut in half, with extra hot sauce and cilantro on the side.
Tips
- Don’t skip the rest: Letting the steak rest after cooking is crucial. If you slice it immediately, the juices will run out onto the cutting board, leaving the meat dry and less flavorful.
- Make it your own: The classic California burrito doesn’t have beans, but you can add refried beans or black beans if you like a heartier burrito. Just be aware that it will change the traditional flavor profile.
- Substitutions: If you can’t find skirt or flank steak, you can use thinly sliced sirloin or even pre-marinated carne asada from a local Mexican market. For a chicken version, use boneless, skinless chicken thighs and cook them to 165°F (74°C).
- Storage: These burritos are best eaten fresh. If you have leftovers, wrap them tightly in foil and refrigerate for up to 2 days. Reheat in a toaster oven or air fryer to try and recapture some of the crispness of the fries.
Serving Suggestions
Serve the burrito as a full meal on its own. It’s incredibly filling. For a classic West Coast experience, pair it with a side of Mexican rice, a simple green salad, or some tortilla chips with guacamole. A cold Mexican lager or a citrusy agua fresca would be a perfect beverage to wash it down.
Variations
- Breakfast Burrito: Add scrambled eggs and swap the salsa for a breakfast-style pico de gallo.
- Surf & Turf: Add some grilled shrimp or battered fish to the mix for a coastal twist.
- Spicy: Add sliced jalapeños or a creamy chipotle sauce to the filling for extra heat.
- Veggie: Replace the steak with grilled portobello mushrooms or roasted sweet potatoes for a vegetarian version.
Storage and Reheating
While best enjoyed immediately, you can store leftover burritos. Wrap each one tightly in aluminum foil and place them in an airtight container or zip-top bag. They will keep in the refrigerator for up to 2 days. To reheat, place the foil-wrapped burrito in a toaster oven or conventional oven preheated to 350°F (175°C) for 15-20 minutes, or until heated through. A microwave will work, but it will make the tortilla soggy and the fries soft. For best results, reheat in the oven or an air fryer at 375°F (190°C) for 8-10 minutes to restore some crispness.
Frequently Asked Questions
Q: Why are there french fries in a California burrito?
A: The french fries are a defining characteristic of the California burrito, which originated in San Diego. They add a starchy, crispy texture and a savory flavor that complements the grilled steak, making the burrito more substantial and satisfying.
Q: Can I use a different cut of beef?
A: Yes, you can use sirloin, ribeye, or even a well-trimmed brisket. The key is to slice the cooked meat thinly against the grain to ensure it’s tender. Skirt and flank steak are traditional because they have great beefy flavor and absorb the marinade well.
Q: Is it better to grill or pan-fry the steak?
A: Both work well. Grilling over high heat will give you a nice char and smoky flavor. Pan-frying in a cast-iron skillet is a great alternative, especially if you don’t have a grill. The most important thing is to get the pan or grill very hot to achieve a good sear.
Q: Can I make this ahead of time?
A: You can prepare the components ahead of time. Marinate the steak and cook the fries a day in advance. When you’re ready to eat, cook the steak, warm the tortillas, and assemble. It’s best to assemble and cook the burritos right before serving to keep the fries crispy.
Q: What is the best way to wrap a burrito so it doesn’t fall apart?
A: The key is to not overfill it. Place the filling in the center, fold in the sides over the filling, then fold the bottom flap up and over the filling, tucking it in tightly. Roll it away from you, keeping the sides tucked in, until you have a tight cylinder. Toasting the seam side down in a hot pan helps seal it shut.
Q: Can I freeze these burritos?
A: Yes, you can freeze them, but the texture of the fries will suffer. If you choose to freeze, wrap each burrito tightly in plastic wrap, then foil. They can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating in the oven or air fryer.
Related
- Tofu Feta: Easy Vegan Feta Cheese Recipe
- Tofu Gelato: Creamy Dairy-Free Frozen Dessert
- Tofu Ice Cream: Creamy Vegan Recipe
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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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