The California burrito is a San Diego-born classic: a flour tortilla stuffed with juicy carne asada, crisp fries, melty cheese, pico de gallo, and a cool crema. This office-friendly version is designed for meal prep and easy reheating, so you can enjoy that same satisfying combination at your desk without the drive-thru. It’s hearty, portable, and packed with flavor, making it the perfect make-ahead lunch for busy workdays.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder
- 1/2 tsp (1 g) garlic powder
- 2 large russet potatoes, cut into 1/2-inch (1 cm) fries
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (120 g) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) lime juice
- 1/2 cup (80 g) pico de gallo or fresh salsa
- 1/4 cup (10 g) chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small bowl, mix salt, pepper, cumin, chili powder, and garlic powder. Rub the spice mixture all over the steak. Set aside.
- Toss the cut potatoes with 1 tablespoon (15 ml) of olive oil and a pinch of salt. Spread them in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy. Remove from oven and set aside.
- While the fries bake, heat the remaining 1 tablespoon (15 ml) of olive oil in a large skillet over medium-high heat. Add the steak and cook 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. Transfer the steak to a cutting board and let it rest for 5 minutes.
- Thinly slice the steak against the grain into strips.
- In a small bowl, stir together the sour cream, mayonnaise, and lime juice to make the crema. Season with a pinch of salt if desired.
- Warm the tortillas in a dry skillet or microwave for 20-30 seconds to make them pliable.
- To assemble each burrito: lay a tortilla flat, spread about 2 tablespoons of crema down the center. Top with a quarter of the sliced steak, a quarter of the fries, and a quarter of the shredded cheese. Add a spoonful of pico de gallo and a sprinkle of cilantro if using.
- Fold in the sides of the tortilla, then roll tightly from the bottom, tucking in the filling as you go. Repeat with remaining tortillas.
- If eating immediately, you can optionally grill the burritos seam-side down in a hot skillet for 2-3 minutes per side to crisp the tortilla. For meal prep, wrap each burrito in foil and refrigerate.
Tips
- Substitutions: Use chicken breast or ground beef instead of steak. For chicken, cook to 165°F (74°C). Ground beef should reach 160°F (71°C). You can also use frozen french fries for a shortcut—just bake them according to package directions.
- Make it ahead: The steak and fries can be cooked up to 2 days in advance. Store them separately in the fridge, then assemble the burritos when ready.
- Don’t overstuff: It’s tempting to add lots of filling, but overstuffed burritos are hard to roll and fall apart. Stick to about 1/2 cup of filling per burrito.
- Keep fries crispy: If you’re making these for meal prep, the fries will soften in the fridge. To re-crisp, reheat the burrito in a toaster oven or air fryer instead of the microwave.
Serving Suggestions
Serve the burritos with extra crema, hot sauce, or a squeeze of lime. They’re great on their own, but you can also pair them with a simple side salad, Mexican rice, or black beans for a heartier meal.
Variations
- Breakfast burrito: Swap the steak for scrambled eggs and cooked breakfast sausage, and use hash browns instead of fries.
- Chicken California: Use grilled chicken breast in place of steak.
- Veggie version: Use grilled portobello mushrooms or roasted sweet potatoes as the main filling, and add black beans for protein.
- Spicy kick: Add sliced jalapeños or a drizzle of chipotle hot sauce before rolling.
Storage and Reheating
Assembled burritos can be stored in the refrigerator for up to 3 days. Wrap each tightly in foil or plastic wrap. To reheat, unwrap and microwave for 2-3 minutes, or place in a 350°F (175°C) oven for 10-15 minutes. For a crispy exterior, use an air fryer at 375°F (190°C) for 5-7 minutes. If you want to freeze, wrap in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pre-cooked steak or rotisserie chicken?
Yes, that works. Just skip the cooking step and warm the meat in a skillet or microwave before assembling.
What’s the best tortilla size?
Use 10-inch (25 cm) flour tortillas. Smaller ones won’t hold all the filling, and larger ones can be hard to handle.
How do I keep the burrito from getting soggy?
Make sure the fries are fully crispy before assembling, and don’t add too much crema or salsa. You can also pack the pico de gallo separately and add it just before eating.
Can I make these without an oven?
Yes, you can pan-fry the fries in a skillet with oil until golden, and cook the steak in the same pan. The rest of the process is the same.
Are these burritos spicy?
No, the spice blend is mild. For heat, add jalapeños or hot sauce to your taste.
Can I use corn tortillas?
Corn tortillas are smaller and more fragile, so they’re not ideal for this type of burrito. If you need gluten-free, look for large gluten-free flour tortillas.
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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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