The California burrito is a San Diego classic: a flour tortilla stuffed with grilled carne asada, french fries, cheese, and often pico de gallo. This recipe delivers that same satisfying combination of juicy meat, crispy fries, and melted cheese, wrapped in a warm tortilla. It’s a hearty, indulgent meal that’s surprisingly easy to make at home.
Ingredients
- 1 lb (450 g) skirt steak or flank steak
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 g) kosher salt
- 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 homemade)
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (115 g) shredded cheddar cheese
- 1 cup (115 g) shredded Monterey Jack cheese
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) salsa or pico de gallo
- 1/4 cup (10 g) chopped fresh cilantro (optional)
Instructions
- Season the steak on both sides with olive oil, salt, pepper, cumin, chili powder, and garlic powder. Let it sit at room temperature for 20 minutes while you prepare the fries.
- Cook the french fries according to package directions (typically baking at 425°F (220°C) for 20-25 minutes). If making homemade, cut potatoes into thin strips, toss with oil and salt, and bake until crispy.
- While the fries cook, heat a grill or cast-iron skillet over high heat. Cook the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. For whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. Remove from heat and let rest for 5 minutes, then slice thinly against the grain.
- Warm the tortillas in a dry skillet or microwave until pliable.
- To assemble each burrito: place a tortilla on a flat surface. Layer with a quarter of the sliced steak, a quarter of the hot fries, and a quarter of each cheese. Add a spoonful of sour cream and salsa if desired.
- Fold in the sides of the tortilla, then roll tightly from the bottom, tucking in the filling as you go. Place seam-side down.
- Optional: Toast the burritos in a hot skillet for 1-2 minutes per side until golden and crispy.
- Serve immediately, garnished with cilantro if using.
Tips
- Use hot fries: The fries should be fresh from the oven when assembling, so they stay crispy inside the burrito. Cold fries will make the burrito soggy.
- Don’t overfill: If you add too much filling, the burrito will be hard to roll and may tear. Stick to about 1 cup of filling per tortilla.
- Let the meat rest: Resting the steak after cooking allows the juices to redistribute, keeping the meat tender and flavorful.
- Substitutions: If you can’t find skirt or flank steak, use thinly sliced sirloin or even chicken breast (cook to 165°F / 74°C). For a vegetarian version, use grilled portobello mushrooms or seasoned black beans.
Serving Suggestions
Serve the California burrito on its own for a full meal, or with a side of Mexican rice and refried beans. A squeeze of fresh lime juice and a drizzle of hot sauce brighten the flavors. It pairs well with a cold beer or a tangy agua fresca.
Variations
- Breakfast burrito: Add scrambled eggs and cooked breakfast potatoes instead of fries.
- Spicy version: Add sliced jalapeños or a chipotle crema (mix sour cream with adobo sauce).
- Low-carb: Skip the fries and increase the steak and cheese, or use a low-carb tortilla.
- Grilled veggies: Add grilled onions and bell peppers for extra flavor.
Storage and Reheating
Assembled burritos can be stored in the refrigerator for up to 3 days. Wrap them tightly in foil or plastic wrap. 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, but the tortilla will be softer. For best results, reheat in a skillet over medium heat, turning occasionally. If you have leftover components, store them separately and assemble fresh burritos later. The fries will lose crispness when refrigerated, so consider re-crisping them in the oven or air fryer.
Frequently Asked Questions
Why is it called a California burrito? The name comes from San Diego, where the burrito was popularized in the 1980s. It’s a regional specialty that typically includes carne asada and french fries.
Can I use ground beef instead of steak? Yes, but it will change the texture. Cook ground beef to 160°F (71°C) as per USDA FSIS safe minimum, and season it well with taco seasoning.
What if I don’t have a grill? A cast-iron skillet or grill pan works perfectly. Just make sure it’s hot before adding the steak to get a good sear.
Can I make these ahead of time? You can assemble them a few hours ahead and refrigerate, but they are best eaten fresh. If making ahead, let them cool completely before wrapping and refrigerating, then reheat in the oven.
How do I keep the burritos from getting soggy? Use hot, crispy fries and don’t add too much wet salsa. You can also toast the rolled burrito to create a barrier.
Can I freeze them? Yes, wrap each burrito tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F (175°C) for 20-25 minutes.
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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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