The California burrito is a San Diego staple: a flour tortilla stuffed with carne asada, french fries, cheese, sour cream, and guacamole. This version brings that late-night taco shop flavor to your home kitchen, with juicy grilled steak, crispy fries, and a creamy, spicy finish. It’s a hearty, indulgent meal that’s surprisingly easy to assemble once you have your components ready.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil, divided
- 3 cloves garlic, minced
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) salt, plus more for fries
- 1/2 tsp (2.5 g) black pepper
- 1 lb (450 g) russet potatoes, cut into 1/4-inch (6 mm) fries
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (240 ml) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) guacamole or 1 ripe avocado, sliced
- 1/4 cup (60 ml) salsa or pico de gallo (optional)
- 1 lime, cut into wedges (for serving)
Instructions
- In a small bowl, mix 1 tablespoon (15 ml) olive oil, garlic, cumin, smoked paprika, chili powder, salt, and black pepper into a paste. Rub the paste all over the steak and let it sit at room temperature while you prepare the fries (about 15 minutes).
- Preheat your oven to 425°F (220°C). Toss the cut potatoes with the remaining 1 tablespoon (15 ml) olive oil and a pinch of salt. Spread them in a single layer on a baking sheet. Bake for 20–25 minutes, flipping halfway, until golden and crisp. Keep warm.
- While the fries bake, heat a grill pan or cast-iron skillet over high heat. 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) with a 3-minute rest. Let the steak rest for 5 minutes, then slice thinly against the grain.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in the oven (still on) for 5 minutes.
- To assemble each burrito: place a warm tortilla on a plate. Sprinkle 1/4 cup (60 ml) of cheese down the center. Add a quarter of the sliced steak, a handful of fries, a dollop of sour cream, and a scoop of guacamole. Add salsa if using.
- Fold in the sides of the tortilla, then roll tightly from the bottom, tucking in the filling as you go. Place the burrito seam-side down on a plate. Repeat with the remaining tortillas.
- Optional: For a crispy exterior, place the assembled burritos on a hot skillet or griddle for 2–3 minutes per side until golden. Serve immediately with lime wedges.
Tips
- Steak substitutes: Use chicken, shrimp, or tofu instead of beef. If using chicken, cook to 165°F (74°C); shrimp to 145°F (63°C). Tofu can be pan-seared.
- Fries shortcut: Frozen french fries work great—just bake them according to package directions while you cook the steak.
- Don’t overstuff: It’s tempting to pile on fillings, but that makes rolling difficult and messy. Stick to about 1.5 cups (360 ml) of filling per burrito.
- Warm the tortillas: Cold tortillas crack and tear. Warm them until they’re pliable but not too hot to handle.
Serving Suggestions
Serve the burrito whole or cut in half, with extra salsa, hot sauce, or a squeeze of lime. A side of Mexican rice or a simple green salad balances the richness. For a classic taco shop experience, pair with a cold Mexican soda or a light beer (for adults of legal drinking age, please drink responsibly).
Variations
- Breakfast burrito: Swap the steak for scrambled eggs and cooked breakfast sausage or bacon. Cook eggs to 160°F (71°C) per USDA FSIS.
- Veggie burrito: Replace steak with roasted bell peppers, onions, and black beans. Add extra cheese and guacamole.
- Spicy version: Add sliced jalapeños, hot sauce, or a drizzle of chipotle crema (mix 1/2 cup sour cream with 1 tbsp adobo sauce).
- Low-carb: Serve the filling in a large lettuce wrap or over a bed of greens instead of a tortilla.
Storage and Reheating
Store leftover burritos (without extra salsa or guacamole) wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 15–20 minutes, or until heated through to 165°F (74°C) for leftovers. You can also microwave for 2–3 minutes, but the tortilla will be softer. If you have leftover fillings separately, store them in airtight containers and assemble fresh burritos when ready to eat.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin, ribeye, or even ground beef (cooked to 160°F / 71°C) all work. Flank and skirt steak are traditional because they’re thin and cook quickly.
Why are my burritos soggy? Sogginess usually comes from too much wet filling (like salsa or sour cream) or from not draining the fries. Let the fries cool slightly and pat them dry with paper towels before adding. Also, don’t overdo the wet sauces.
Can I make these ahead of time? Yes, assemble the burritos, wrap them tightly, and refrigerate for up to 2 days before baking. When ready, bake at 375°F (190°C) for 20–25 minutes until hot throughout.
What if I don’t have a grill pan? Use a regular skillet or cast-iron pan. You can also cook the steak on an outdoor grill or under the broiler.
Is the California burrito actually from California? Yes, it originated in San Diego in the 1980s, though the exact inventor is disputed. The key is the inclusion of french fries inside the burrito.
Can I freeze burritos? Yes, wrap each burrito in foil and place in a freezer bag for up to 3 months. Thaw overnight in the fridge, then reheat in a 350°F (175°C) oven for 25–30 minutes.
Related
- Yogurt with Strawberries: Easy 5-Minute Breakfast
- Zatarain’s Cayenne Pepper: How to Cook With It
- Zatarain’s Cayenne Pepper 7.25 oz: How to Use It
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
Spotted an error? Tell us and we will correct it (corrections policy).