The California burrito, a San Diego classic, has found a devoted following in Portsmouth, New Hampshire. Packed with grilled steak, crispy fries, cheese, sour cream, and guacamole, it’s a hearty, indulgent wrap that delivers a satisfying crunch in every bite. This recipe brings the West Coast favorite to your New England kitchen, using readily available ingredients to create a truly memorable meal.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 4 large flour tortillas (10-inch / 25 cm)
- 2 cups (300 g) frozen french fries (or 2 medium russet potatoes, cut into fries)
- 1 cup (120 g) shredded cheddar cheese (or Mexican blend)
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) guacamole (store-bought or homemade)
- 1/4 cup (60 g) salsa or pico de gallo (optional)
- 1 tbsp (15 ml) lime juice (for steak marinade)
- 1/4 cup (60 g) chopped fresh cilantro (optional, for garnish)
Instructions
- If using frozen fries, bake them according to package directions (usually 400°F / 200°C for 20-25 minutes) until crispy. If making fresh fries, cut potatoes into thin strips, toss with 1 tbsp (15 ml) olive oil, and bake at 425°F (220°C) for 25-30 minutes, flipping once, until golden and crisp. Set aside.
- While fries cook, prepare the steak. Pat the steak dry with paper towels. In a small bowl, mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub the spice mixture all over the steak.
- Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add the steak and cook to your desired doneness. For medium-rare, cook about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium-rare (USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest). Remove the steak from the skillet and let it rest for 5 minutes on a cutting board.
- While the steak rests, warm the flour tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
- Thinly slice the rested steak against the grain into strips.
- Assemble the burritos: Lay a warm tortilla on a flat surface. Place a generous handful of fries in the center, then top with sliced steak, a sprinkle of shredded cheese, a dollop of sour cream, and a spoonful of guacamole. Add salsa or cilantro if desired.
- Fold the sides of the tortilla inward, then roll it up tightly from the bottom, tucking in the filling as you go. Repeat with remaining tortillas.
- Optional: For a crispy exterior, place the assembled burritos seam-side down in a hot, dry skillet over medium heat and toast for 2-3 minutes per side, until golden and sealed.
Tips
- Steak substitute: If flank or skirt steak isn’t available, use sirloin or ribeye. Thinly sliced chicken breast or shrimp also work well, but adjust cooking times accordingly (chicken to 165°F / 74°C).
- Fries shortcut: Frozen fries are a huge time-saver and taste great. For a healthier twist, try baked sweet potato fries.
- Don’t overfill: It’s tempting to pile on the fillings, but overfilling makes rolling difficult and can cause the burrito to burst. Stick to about 1.5 cups of filling per tortilla.
- Warm tortillas are key: Cold tortillas crack and tear. Always warm them before assembling to make them pliable.
Serving Suggestions
Serve the California burrito immediately, while the fries are still crispy. It pairs well with a side of Mexican rice, a simple green salad, or extra salsa and hot sauce for dipping. A cold Mexican beer or a limeade would round out the meal nicely.
Variations
- Breakfast burrito: Add scrambled eggs and cooked breakfast potatoes instead of fries for a morning version.
- Chicken California: Use grilled chicken breast instead of steak; cook to 165°F (74°C).
- Veggie California: Skip the meat and add black beans, roasted peppers, and onions. Increase the cheese and guacamole for richness.
- Spicy kick: Add sliced jalapeños or a drizzle of chipotle hot sauce before rolling.
Storage and Reheating
Assembled burritos are best eaten fresh, but leftovers can be stored. Wrap each burrito tightly in aluminum foil and refrigerate for up to 3 days. To reheat, place the foil-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 fries will soften. For best results, reheat in an air fryer at 350°F (175°C) for 5-7 minutes to restore some crispness.
Frequently Asked Questions
What is a California burrito? A California burrito is a style of burrito that originated in San Diego. It typically contains grilled steak, french fries, cheese, sour cream, and guacamole. The fries are the defining ingredient, adding a unique texture.
Can I use ground beef instead of steak? Yes, you can. Cook the ground beef in a skillet over medium heat, breaking it up, until it reaches 160°F (71°C) as per USDA FSIS safe minimum. Season with the same spices, and use it as a filling.
How do I keep the burrito from getting soggy? The key is to let the fries cool slightly after baking and to not overdo the sour cream or guacamole. Also, toasting the assembled burrito in a dry skillet helps seal it and adds a barrier.
Can I make these ahead of time? You can prep the components ahead: cook the steak, bake the fries, and shred the cheese. Store them separately in the fridge for up to 2 days. Assemble and toast the burritos just before serving.
What if I don’t have guacamole? You can substitute sliced avocado or omit it entirely. The burrito will still be delicious, though slightly less creamy.
Is this the authentic San Diego version? This recipe is a faithful adaptation of the classic San Diego California burrito. While some variations exist, the core ingredients—steak, fries, cheese, sour cream, and guacamole—are consistent.
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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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