California Burrito Seatac: How to Make It at Home

The California burrito is a San Diego export that has become a West Coast staple, and the version served around SeaTac, Washington, has its own loyal following. It’s a hefty flour tortilla stuffed with juicy carne asada, crispy golden french fries, melty cheese, sour cream, and guacamole or pico de gallo. This recipe recreates that satisfying mix of warm, crunchy, and creamy textures in your own kitchen, using easily found ingredients and straightforward steps.

Ingredients

1 lb (450 g) skirt or flank steak, trimmed
3 tbsp (45 ml) olive oil, divided
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp kosher salt, plus more for fries
1/2 tsp black pepper
Juice of 1 lime (about 2 tbsp / 30 ml)
1 lb (450 g) russet potatoes, cut into 1/4-inch (6 mm) strips
Vegetable oil for frying (about 2 cups / 480 ml)
4 large flour tortillas (10-inch / 25 cm)
1 cup (120 g) shredded cheddar or Monterey Jack cheese
1/2 cup (120 g) sour cream
1/2 cup (120 ml) guacamole or 1/2 cup (130 g) pico de gallo
Hot sauce (optional, for serving)

Instructions

Marinate the steak: In a small bowl, combine 2 tablespoons (30 ml) olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, pepper, and lime juice. Rub this mixture all over the steak. Cover and let it sit at room temperature for 15 minutes while you prepare the fries. (If you have more time, marinate in the fridge for up to 2 hours.)
Cut and soak the potatoes: After cutting the potatoes into strips, place them in a bowl of cold water and let them soak for 10 minutes. Drain and pat very dry with a clean kitchen towel. This removes excess starch and helps them crisp.
Fry the fries: Pour vegetable oil into a heavy pot or Dutch oven to a depth of about 2 inches (5 cm). Heat over medium-high until a small piece of potato sizzles immediately when added, about 350°F (175°C). Carefully add the potatoes in batches, without crowding, and fry for 4–5 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels. Season immediately with a little salt.
Cook the steak: Heat a large cast-iron or heavy skillet over high heat. Add the remaining 1 tablespoon (15 ml) olive oil. When the oil shimmers, add the marinated steak. Cook for 3–4 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) measured with a food thermometer, followed by a 3-minute rest.
Rest and slice: Transfer the steak to a cutting board and let it rest for at least 5 minutes. Then slice thinly against the grain.
Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 20 seconds per side, until soft and pliable. Keep them covered with a clean towel.
Assemble the burritos: Lay a warm tortilla on a flat surface. In the center, place a quarter of the sliced steak, a quarter of the fries, and a quarter of the shredded cheese. Add a dollop of sour cream and guacamole or pico de gallo.
Fold and roll: Fold the sides of the tortilla inward, then fold the bottom edge up and over the filling. Roll tightly away from you, tucking in the sides as you go. Repeat with the remaining tortillas.
Optional crisp-up: If you like a toasted exterior, place the burritos seam-side down in a dry skillet over medium heat for 2–3 minutes per side, until golden and sealed.

Tips

Don’t skip drying the potatoes: Wet potatoes will make the oil splatter and result in soggy fries. Pat them as dry as possible before frying.
Slice against the grain: Flank and skirt steak have long muscle fibers. Slicing against the grain shortens them, making each bite tender.
Use large tortillas: A 10-inch (25 cm) tortilla is the minimum for holding all the filling. If yours are smaller, reduce the filling slightly to avoid tearing.
Customize the heat: Add sliced jalapeños or a drizzle of hot sauce inside the burrito if you like spice. You can also use pepper jack cheese instead of cheddar.

Serving Suggestions

Serve the burrito whole or cut in half on a diagonal to show off the cross-section. It’s a complete meal on its own, but you can pair it with a simple side salad, Mexican street corn, or a bowl of salsa and tortilla chips. A cold Mexican lager or a lime sparkling water works well alongside.

Variations

Chicken California: Substitute grilled chicken breast for the steak. Cook until the USDA FSIS safe minimum internal temperature of 165°F (74°C) is reached.
Breakfast burrito: Add scrambled eggs and cooked breakfast potatoes instead of fries. Cook the eggs until they reach 160°F (71°C) per USDA FSIS guidance.
Vegetarian: Use grilled portobello mushrooms or roasted sweet potatoes in place of the steak. Add black beans for extra protein.
Baked fries version: To cut down on frying, toss the potato strips with a little oil and bake at 425°F (220°C) for 20–25 minutes, flipping once, until crisp.

Storage and Reheating

Assembled burritos can be wrapped tightly in foil and refrigerated 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 to at least 165°F (74°C) for leftovers. You can also microwave on a plate for 2–3 minutes, but the fries will lose some crispness. If you have leftover components separately, store the steak, fries, and tortillas in separate containers and assemble fresh when ready to eat.

Frequently Asked Questions

Can I use frozen french fries instead of making them from scratch?
Yes, frozen fries work well in a pinch. Bake or air-fry them according to package directions, then add them to the burrito. They won’t be quite as crispy as fresh, but they save time.

What if I don’t have skirt or flank steak?
You can use sirloin or ribeye, but adjust cooking time accordingly. Sirloin is leaner, so don’t overcook it. Ribeye has more marbling and stays juicy.

Can I make these ahead for a party?
You can assemble the burritos a few hours ahead, wrap them tightly in foil, and refrigerate. Reheat them in the oven just before serving. For best texture, add the fries right before serving if possible.

Is it okay to use raw flour tortillas?
If you have raw tortillas, cook them in a dry skillet over medium-high heat for about 30 seconds per side until puffed and lightly browned. Then proceed with assembly.

What’s the best way to keep the burrito from falling apart?
Don’t overfill, and roll tightly. Warming the tortillas makes them more pliable and less likely to tear. Also, let the steak rest before slicing so the juices don’t make the tortilla soggy.

Can I grill the steak instead of pan-frying?
Absolutely. Preheat a grill to high and cook the steak for 3–4 minutes per side, then rest and slice. The smoky flavor is a great addition.

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).