The California burrito is a West Coast icon: a large flour tortilla stuffed with grilled steak, crispy french fries, melty cheese, pico de gallo, and a cool crema. This Folsom-style version leans into the hearty, satisfying elements that make it a favorite—think carne asada seasoned with citrus and garlic, golden fries folded right in, and a creamy sauce that ties it all together. It’s a complete meal in one hand, perfect for a casual dinner or a game-day feast.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 3 tbsp (45 ml) olive oil, divided
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 1 lb (450 g) russet potatoes, cut into 1/4-inch (6 mm) fries
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) hot sauce (like Cholula or Valentina)
- 1 cup (150 g) shredded Monterey Jack or cheddar cheese
- 1 cup (150 g) pico de gallo (store-bought or homemade)
- 1/4 cup (10 g) chopped fresh cilantro (optional)
Instructions
- Marinate the steak: In a shallow dish, combine 2 tablespoons (30 ml) olive oil, garlic, cumin, chili powder, smoked paprika, salt, pepper, and lime juice. Add the steak, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Prep the fries: While the steak marinates, preheat your oven to 425°F (220°C). Toss the cut potatoes with the remaining 1 tablespoon (15 ml) olive oil and a pinch of salt. Spread on a baking sheet in a single layer. Bake for 20–25 minutes, flipping halfway, until golden and crisp. Set aside.
- Cook the steak: Heat a grill or a cast-iron skillet over high heat. Remove the steak from the marinade, letting excess drip off. Cook for 4–5 minutes per side for medium-rare, or until it reaches your desired doneness. For safety, the USDA FSIS recommends cooking whole cuts of beef to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest. Let the steak rest for 5–10 minutes, then slice thinly against the grain.
- Make the crema: In a small bowl, stir together the sour cream, mayonnaise, and hot sauce. Set aside.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until pliable.
- Assemble the burritos: Lay a warm tortilla on a flat surface. Spread a generous spoonful of crema down the center. Top with a portion of sliced steak, a handful of fries, a sprinkle of cheese, and a spoonful of pico de gallo. Add cilantro if using.
- Fold and roll: Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly, tucking in the ends as you go. Repeat with the remaining tortillas.
- Optional crisp: If you like a crunchy exterior, place the rolled burritos seam-side down in a lightly oiled skillet over medium heat and toast for 2–3 minutes per side until golden.
Tips
- Don’t skip the rest: Letting the steak rest after cooking keeps the juices from running out when you slice it, ensuring moist, flavorful bites.
- Cut fries thin: Thicker fries can make the burrito hard to roll and may not heat through. A 1/4-inch (6 mm) cut is ideal.
- Warm tortillas properly: Cold tortillas crack when rolled. Heating them makes them pliable and prevents tearing.
- Substitutions: No flank steak? Use sirloin or chicken breast (cook to 165°F / 74°C). For a vegetarian version, swap the steak for grilled portobello mushrooms or black beans.
Serving Suggestions
Serve the burrito whole or cut in half with extra crema, salsa, or guacamole on the side. It pairs well with a simple side salad or Mexican rice. For a casual gathering, slice into rounds and serve as appetizers.
Variations
- Breakfast burrito: Add scrambled eggs (cooked to 160°F / 71°C) and use breakfast potatoes instead of fries.
- Spicy version: Add sliced jalapeños or a drizzle of chipotle crema.
- Cheese lover’s: Use a blend of cheddar and pepper jack, and add a slice of American cheese for extra melt.
- Grilled chicken: Marinate chicken thighs in the same seasoning and grill until 165°F (74°C).
Storage and Reheating
Store leftover burritos tightly wrapped in foil or plastic wrap in the refrigerator for up to 3 days. To reheat, unwrap and place on a baking sheet in a 350°F (175°C) oven for 10–15 minutes, or until heated through. You can also microwave on high for 2–3 minutes, but the tortilla may become soft. For a crisp exterior, reheat in a skillet over medium heat, turning occasionally.
Frequently Asked Questions
Can I use frozen french fries? Yes, bake or air-fry them according to package directions before adding to the burrito. They’ll work fine, though fresh fries are crispier.
What’s the best cut of beef for this? Flank steak or skirt steak are traditional because they grill well and slice thinly. You can also use sirloin or ribeye if you prefer a more tender bite.
How do I keep the burrito from getting soggy? Make sure the fries are well-drained and not too oily. Also, don’t overdo the crema—a few spoonfuls is enough. Roll tightly to keep everything compact.
Can I make these ahead of time? Yes, assemble the burritos, wrap in foil, and refrigerate for up to 24 hours. Reheat in the oven as directed. They’re great for meal prep.
What if I don’t have a grill? Use a cast-iron skillet or a grill pan on high heat. You’ll get a nice sear without the outdoor grill.
Is this authentic? The California burrito is a San Diego invention, and while there are variations, the core of carne asada, fries, cheese, and crema is consistent. This version is a hearty, home-style take that stays true to the spirit.
Related
- Tofu Vegan Brighton: A Simple, Crispy Recipe
- Tofu Feta: Easy Vegan Feta Cheese Recipe
- Tofu Gelato: Creamy Dairy-Free Frozen Dessert
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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