This recipe recreates the famous California burrito from California Burrito Express in Winston-Salem, a hearty San Diego-style wrap loaded with grilled carne asada, french fries, cheese, sour cream, and guacamole. It’s a satisfying fusion of Mexican and American flavors, perfect for a filling meal. This version brings that same delicious experience to your home kitchen.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh cilantro
- 4 large (10-inch) flour tortillas
- 3 cups (about 450 g) frozen french fries (or 2 large russet potatoes, cut into fries)
- 2 cups (200 g) shredded Monterey Jack or cheddar cheese
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) guacamole (store-bought or homemade)
- 1/2 cup (120 ml) salsa or pico de gallo, for serving
Instructions
- In a shallow dish, combine olive oil, garlic, cumin, chili powder, smoked paprika, salt, pepper, lime juice, and cilantro. Add the steak, turning to coat. Cover and marinate in the refrigerator for at least 15 minutes (or up to 2 hours for more flavor).
- Meanwhile, cook the french fries according to package directions (or if using fresh potatoes, cut into thin strips, toss with a little oil, and bake at 425°F (220°C) for 20-25 minutes, turning once, until golden and crisp). Keep warm.
- Preheat a grill or grill pan over medium-high heat. Remove steak from marinade and grill for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, cook whole cuts of beef to a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest. Let the steak rest for 5 minutes, then slice thinly against the grain.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5-10 minutes.
- To assemble each burrito: place a warm tortilla on a flat surface. Layer a portion of the sliced steak, a handful of fries, a generous sprinkle of cheese, a dollop of sour cream, and a scoop of guacamole in the center.
- Fold in the sides of the tortilla, then roll tightly from the bottom, tucking in the filling as you go.
- If desired, toast the assembled burritos on a hot skillet or griddle for 2-3 minutes per side until golden and crispy.
- Serve immediately with salsa or pico de gallo on the side.
Tips
- Substitutions: If you can’t find flank or skirt steak, use sirloin or ribeye. For a chicken version, use boneless chicken breast and cook to 165°F (74°C).
- Don’t overfill: It’s tempting to add lots of filling, but overfilling makes the burrito hard to roll and it may fall apart. Stick to about 1 cup of filling per tortilla.
- Warm the tortillas: Cold tortillas crack when rolled. Always warm them first—this makes them pliable and easier to work with.
- Make it crisp: For a restaurant-style finish, toast the rolled burrito on a hot skillet with a little oil until golden brown on both sides.
Serving Suggestions
Serve these burritos as a complete meal on their own, or with a side of Mexican rice, refried beans, or a simple green salad. They also pair well with a cold Mexican beer or a refreshing agua fresca.
Variations
- Breakfast Burrito: Swap the steak for scrambled eggs and add crispy bacon or chorizo.
- Veggie Burrito: Use grilled bell peppers, onions, and zucchini instead of steak, and add black beans for protein.
- Spicy Burrito: Add sliced jalapeños or a drizzle of hot sauce to the filling for extra heat.
- California Chicken Burrito: Use grilled chicken breast instead of steak, and add a squeeze of lime before serving.
Storage and Reheating
Store leftover burritos wrapped in foil in the refrigerator for up to 3 days. To reheat, place the foil-wrapped burrito in a preheated oven at 350°F (175°C) 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, turning occasionally, until hot and golden.
Frequently Asked Questions
What is a California burrito? A California burrito is a style of burrito that originated in San Diego, typically filled with carne asada, french fries, cheese, sour cream, and sometimes guacamole. It’s known for its hearty, indulgent combination of ingredients.
Can I use store-bought guacamole? Yes, store-bought guacamole works perfectly fine for this recipe. If you prefer homemade, simply mash ripe avocados with lime juice, salt, and a little diced onion and tomato.
How do I prevent the burrito from getting soggy? To avoid sogginess, make sure the fries are crispy before adding them, and don’t add too much sour cream or guacamole. Also, toast the rolled burrito to create a barrier that helps keep the tortilla crisp.
Can I make these ahead of time? You can prepare the steak and fries in advance, but it’s best to assemble and toast the burritos just before serving to maintain the best texture. If you must assemble ahead, wrap tightly and refrigerate, then toast before eating.
What if I don’t have a grill? You can cook the steak in a hot cast-iron skillet or under the broiler. Just make sure to let it rest before slicing.
Is this burrito very spicy? The base recipe is not very spicy, but you can adjust the heat by adding more chili powder or serving with a spicy salsa. For a milder version, reduce the chili powder.
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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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