The California burrito is a San Diego classic that has found a devoted following in Greensboro, North Carolina. This hearty wrap is packed with grilled steak, crispy french fries, shredded cheese, and a creamy sauce, all wrapped in a warm flour tortilla. It’s a satisfying fusion of Mexican and American flavors that has become a local favorite for its bold taste and generous portions.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 g) chili powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 lb (450 g) frozen french fries (or fresh-cut)
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (120 g) shredded cheddar or Mexican blend cheese
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) hot sauce (like Cholula or Tapatío)
- 1 lime, juiced
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 cup (80 g) diced white onion
- 1/2 cup (75 g) diced tomato (optional)
Instructions
- In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture all over the steak and let it sit at room temperature for 15 minutes.
- While the steak rests, cook the french fries according to package directions, or if using fresh, cut potatoes into thin strips, toss with a little oil, and bake at 425°F (220°C) for 20–25 minutes until crispy. Keep warm.
- Heat a large skillet or grill over medium-high heat. Add the olive oil and cook the steak for 4–5 minutes per side for medium-rare, or until it reaches a safe minimum internal temperature of 145°F (63°C) for whole cuts of beef, checked with a food thermometer. Let the steak rest for 5 minutes, then slice thinly against the grain.
- In a small bowl, combine sour cream, mayonnaise, hot sauce, and lime juice. Stir in cilantro and onion. This is your crema.
- Warm the tortillas in a dry skillet or microwave until pliable.
- To assemble: lay a tortilla flat, place a portion of fries in the center, then add sliced steak, a sprinkle of cheese, and a generous drizzle of crema. Add tomato if using.
- Fold in the sides and roll tightly like a burrito. Repeat with remaining ingredients.
- Optional: heat a clean skillet over medium heat and toast the burritos seam-side down for 2–3 minutes until golden and crisp.
Tips
- For a lighter version, use chicken breast instead of steak; cook to 165°F (74°C) safe minimum.
- If you don’t have flank steak, use sirloin or even ground beef; adjust cooking time and temperature (ground beef to 160°F / 71°C).
- Don’t skip the rest time for the steak—it keeps the juices in and makes slicing easier.
- To make it spicier, add jalapeños or a spicy salsa inside.
Serving Suggestions
Serve the burritos whole or cut in half, with extra crema on the side. They pair well with a simple side salad, Mexican rice, or refried beans. For a classic touch, add a side of guacamole and tortilla chips.
Variations
- Chicken California Burrito: Substitute grilled chicken breast for steak; cook to 165°F (74°C).
- Breakfast Burrito: Add scrambled eggs and use breakfast potatoes instead of fries.
- Vegetarian: Use grilled portobello mushrooms or black beans instead of meat; skip the steak and add extra cheese.
- Spicy: Add sliced jalapeños or a drizzle of chipotle sauce.
Storage and Reheating
Store leftover burritos in an airtight container in the refrigerator for up to 3–4 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10–15 minutes, or microwave on high for 2–3 minutes. For a crispy exterior, reheat in a skillet over medium heat, turning occasionally. Do not leave at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use frozen fries? Yes, frozen fries work perfectly and save time. Just cook them according to package directions until crispy.
What cut of beef is best? Flank or skirt steak are traditional, but sirloin or ribeye also work well. Just slice thinly against the grain.
Can I make this ahead? You can prep the steak and crema a day ahead, but assemble the burritos just before serving to keep the fries crispy.
Is this authentic? The California burrito originated in San Diego, and this version stays true to the classic: carne asada, fries, cheese, and crema. Some variations add guacamole or pico de gallo, which is also delicious.
How do I keep the burrito from getting soggy? Make sure the fries are very crispy and the steak is well-drained. Also, don’t overfill—use a moderate amount of crema.
Can I grill the steak outdoors? Absolutely! Grilling over high heat adds a smoky flavor. Just ensure it reaches the safe minimum internal temperature of 145°F (63°C) for whole cuts.
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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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