The California burrito is a San Diego-born creation that wraps grilled carne asada, crispy golden fries, shredded cheese, sour cream, and guacamole or pico de gallo in a large flour tortilla. It is a hearty, satisfying fusion of Mexican and American flavors that has become a favorite across the U.S., including in Manchester, NH. This recipe brings that West Coast classic to your New Hampshire kitchen, using readily available ingredients and simple techniques to deliver a truly delicious burrito.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil, divided
- 2 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 (about 1 lime)
- 4 large flour tortillas (10-inch / 25 cm)
- 2 large russet potatoes, cut into thin fries (about 3 cups / 450 g)
- Vegetable oil for frying (about 2 cups / 480 ml)
- 1 cup (120 g) shredded cheddar or Mexican blend cheese
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) guacamole or 1/2 cup (120 g) pico de gallo
- Optional: 1/4 cup (60 ml) hot sauce or salsa
Instructions
- In a small bowl, mix the garlic, cumin, chili powder, smoked paprika, salt, pepper, and lime juice. Rub this mixture all over the steak. Let it marinate at room temperature for 15 minutes while you prepare the fries.
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add the potato fries in batches and fry until golden and crisp, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season with a little salt while hot.
- Heat a grill pan or cast-iron skillet over high heat. Add 1 tbsp (15 ml) of olive oil. Cook the steak for 4-5 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) 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 them in foil and heat in a 350°F (175°C) oven for 5 minutes.
- To assemble each burrito: place a tortilla on a flat surface. In the center, layer a quarter of the sliced steak, a quarter of the fries, a quarter of the shredded cheese, a dollop of sour cream, and a spoonful of guacamole or pico de gallo.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the filling as you go. Repeat with the remaining ingredients.
- Optional: For a crispy exterior, place the assembled burritos seam-side down in a hot, dry skillet over medium heat for 2-3 minutes per side until golden brown.
Tips
- Steak choice: Flank or skirt steak are traditional, but you can use sirloin or even leftover grilled chicken. If using chicken, cook to 165°F (74°C).
- Fries: For a quicker version, use frozen french fries and bake or air-fry them according to package directions. They should be crispy but not overly crunchy, as they’ll soften slightly inside the burrito.
- Warming tortillas: Always warm tortillas before assembling—cold tortillas crack and are hard to roll. If they seem dry, wrap them in a damp paper towel before microwaving for 30 seconds.
- Don’t overfill: It’s tempting to add lots of filling, but overfilling makes rolling difficult and the burrito may fall apart. Stick to about 1.5 cups (360 ml) of filling per tortilla.
Serving Suggestions
Serve the California burrito immediately, whole or sliced in half diagonally. It pairs well with a side of Mexican rice, refried beans, or a simple green salad. For drinks, a cold horchata or a Mexican Coke complements the rich flavors. If you like heat, add a few slices of jalapeño or a drizzle of chipotle crema.
Variations
- Chicken California Burrito: Swap the steak for grilled chicken breast or thighs. Adjust cooking time to ensure chicken reaches 165°F (74°C).
- Breakfast Burrito: Add scrambled eggs and replace the fries with hash browns. Cook eggs to 160°F (71°C) for safety.
- Vegetarian: Use grilled portobello mushrooms or seasoned black beans instead of steak. Add extra cheese and avocado.
- Spicy: Mix some chopped chipotle peppers in adobo sauce into the sour cream for a smoky kick.
Storage and Reheating
Assembled burritos can be stored in the refrigerator for up to 3 days. Wrap each tightly in aluminum foil or plastic wrap. 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 tortilla will be softer. For best results, reheat in a skillet over medium heat, turning occasionally, for about 10 minutes. If you’ve stored the components separately, reheat the steak and fries separately to maintain texture.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin or ribeye work well. Just make sure to slice thinly against the grain after resting.
Do I have to fry the potatoes? No, you can bake them at 425°F (220°C) for 25-30 minutes, tossing halfway, until crispy. Or use frozen fries for convenience.
Can I make this ahead of time? You can prep the components ahead, but it’s best to assemble and cook right before serving to keep the fries crisp. If you must assemble ahead, store in the fridge and reheat in the oven.
What if I don’t have guacamole? You can use sliced avocado or omit it. Sour cream and cheese are essential, but guacamole is traditional.
Is it okay to use flour tortillas? Yes, large flour tortillas are standard for California burritos. Corn tortillas are too small and fragile for this filling.
How do I keep the burrito from getting soggy? Make sure the fries are very crispy and drain them well. Also, don’t add too much wet sauce—keep the sour cream and guacamole moderate.
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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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