The California Burrito Green Park is a West Coast favorite that swaps the usual red salsa for a vibrant, herbaceous green sauce, typically made with tomatillos, cilantro, and jalapeños. It’s a hefty, satisfying wrap filled with juicy carne asada, crispy fries, cheese, and that bright green salsa that cuts through the richness. This version brings the park-style experience home, with a balanced sauce and perfectly seasoned meat that make it a crowd-pleaser for any casual meal.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder
- 1/2 tsp (1 g) garlic powder
- 1 lb (450 g) frozen French fries (or 4 medium russet potatoes, cut into fries)
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (120 g) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 ml) sour cream (optional)
- 1/2 cup (20 g) fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges
For the Green Sauce
- 6 tomatillos, husked and rinsed
- 1/2 white onion, chopped
- 1 jalapeño, stemmed (seeded for less heat)
- 2 cloves garlic
- 1/2 cup (20 g) fresh cilantro, packed
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) salt, or to taste
Instructions
- Make the green sauce: In a medium saucepan, combine tomatillos, onion, jalapeño, and garlic. Cover with water and bring to a boil. Reduce heat and simmer until tomatillos are soft, about 10 minutes. Drain and transfer to a blender. Add cilantro, water, olive oil, and salt. Blend until smooth. Taste and adjust seasoning. Set aside.
- Season the steak: Pat the steak dry and rub with 1 tbsp olive oil. Mix salt, pepper, cumin, chili powder, and garlic powder in a small bowl. Rub the spice mixture evenly over both sides of the steak. Let it sit at room temperature for 15 minutes while you prepare the fries.
- Cook the fries: If using frozen fries, bake according to package directions (typically 400°F / 200°C for 20–25 minutes). If using fresh potatoes, cut into 1/4-inch sticks, toss with 1 tbsp olive oil and salt, and bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Keep warm.
- Grill the steak: Heat a grill or cast-iron skillet over high heat. Add the steak and cook for 3–4 minutes per side for medium-rare, or until it reaches your desired doneness. For food 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. Use a food thermometer to check. Transfer to a cutting board and let rest for 5 minutes.
- Slice the steak: After resting, slice the steak thinly against the grain.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side, until pliable. Keep them covered with a clean towel.
- Assemble the burritos: Lay a tortilla on a flat surface. Place a generous handful of fries in the center, then top with sliced steak, a sprinkle of cheese, and a spoonful of green sauce. Add a dollop of sour cream if using.
- Fold and roll: Fold the sides of the tortilla inward, then roll from the bottom, tucking the filling tightly as you go. Repeat with remaining tortillas.
- Toast (optional): If you like a crispy exterior, place the burritos seam-side down in a dry skillet over medium heat for 2–3 minutes per side, until golden.
- Serve: Cut each burrito in half and serve with extra green sauce, chopped cilantro, and lime wedges on the side.
Tips
- Don’t skip the rest: Letting the steak rest after cooking is essential—it keeps the juices from running out when you slice it. Slice against the grain for maximum tenderness.
- Adjust the heat: The green sauce is mild with a slight kick. For a spicier version, keep the jalapeño seeds or add a serrano pepper. For a milder sauce, use only half the jalapeño.
- Keep the fries crispy: If you’re making multiple burritos, keep the fries in a single layer on a baking sheet in a 200°F (95°C) oven so they stay crisp while you assemble.
- Warm the tortillas properly: Cold tortillas crack and tear. Warming them in a dry skillet makes them pliable and easier to roll without breaking.
Serving Suggestions
Serve these burritos with a side of Mexican rice or a simple green salad. A cold beer or a glass of horchata pairs well. For a lighter meal, you can skip the fries and add extra grilled vegetables like bell peppers and onions.
Variations
- Chicken California Burrito: Substitute the steak with grilled chicken breast (cook to 165°F / 74°C).
- Breakfast Burrito: Add scrambled eggs and cooked breakfast potatoes instead of fries.
- Vegetarian Version: Use grilled portobello mushrooms or roasted sweet potatoes in place of the steak.
- Spicy Green Sauce: Add a roasted poblano pepper to the sauce for a smoky, deeper flavor.
Storage and Reheating
Store leftover burritos tightly wrapped in foil or in an airtight container in the refrigerator for up to 3 days. To reheat, place the wrapped burrito in a 350°F (175°C) oven for 15–20 minutes, or until heated through. You can also microwave on high for 2–3 minutes, but the fries will lose their crispness. For best results, reheat the filling separately and assemble fresh.
Frequently Asked Questions
What is a California Burrito Green Park?
It’s a style of burrito popular in Southern California, featuring carne asada, French fries, cheese, and a green salsa. The “Green Park” name often refers to a specific restaurant or park where these are sold, but it has become a generic term for this type of burrito.
Can I use a different cut of beef?
Yes, you can use sirloin, ribeye, or even ground beef (cook to 160°F / 71°C). Flank and skirt steak are traditional because they grill well and slice thinly.
How do I make the green sauce less watery?
After blending, you can simmer the sauce in a saucepan for 5–10 minutes to thicken it. Alternatively, reduce the water to 2 tablespoons and add more tomatillos if needed.
Can I make this ahead of time?
You can prepare the green sauce and cook the steak up to 2 days in advance. Store them separately in the refrigerator. Assemble and grill the burritos just before serving for the best texture.
What if I don’t have a grill?
A cast-iron skillet or grill pan works perfectly. Just make sure it’s very hot before adding the steak to get a good sear.
Are these burritos freezer-friendly?
Yes, but the fries will soften. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat in the oven at 375°F (190°C) for 25–30 minutes, or until hot in the center.
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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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