The California burrito, a San Diego staple, has found a devoted following in Spokane. It’s a hefty flour tortilla stuffed with juicy carne asada, crispy golden fries, melty cheese, and cool crema, creating a perfect harmony of textures and flavors. This recipe delivers that authentic West Coast experience right in your own kitchen, using readily available ingredients and straightforward techniques.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tbsp (30 ml) olive oil, divided
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1 lb (450 g) russet potatoes, cut into thin fries
- 1 cup (240 ml) vegetable oil, for frying
- 4 large (10-inch) flour tortillas
- 1 cup (120 g) shredded Monterey Jack cheese
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) salsa or pico de gallo, for serving
- 1/4 cup (10 g) fresh cilantro, chopped (optional)
Instructions
- Marinate the steak: In a shallow dish, combine 1 tbsp (15 ml) olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, pepper, and lime juice. Add the steak, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Prepare the fries: While the steak marinates, cut the potatoes into thin, even strips (about 1/4-inch thick). Soak them in a bowl of cold water for 10 minutes to remove excess starch. Drain and pat thoroughly dry with a clean kitchen towel.
- Fry the fries: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Carefully add the potatoes in batches, frying for 4-5 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt while hot.
- Cook the steak: Heat the remaining 1 tbsp (15 ml) olive oil in a cast-iron skillet or grill pan over medium-high heat. Remove the steak from the marinade and shake off excess. Cook for 4-5 minutes per side for medium-rare, or until it reaches a USDA FSIS safe minimum internal temperature of 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest. Transfer to a cutting board and let rest for 5-10 minutes before slicing thinly against the grain.
- Warm the tortillas: In a dry skillet over medium heat, warm each tortilla for about 30 seconds per side, until pliable and lightly toasted.
- Assemble the burritos: Lay a warm tortilla on a flat surface. Sprinkle 1/4 cup (30 g) of shredded cheese down the center. Top with a quarter of the sliced steak, a quarter of the fries, and a dollop of sour cream (about 2 tbsp / 30 ml).
- Fold and roll: Fold in the sides of the tortilla, then fold the bottom edge over the filling. Roll tightly, tucking in the edges as you go, to form a secure burrito. Repeat with the remaining tortillas and filling.
- Optional crisp: For a crispy exterior, place the assembled burritos seam-side down in a dry skillet over medium heat for 2-3 minutes per side, until golden and sealed.
- Serve: Cut each burrito in half diagonally and serve immediately with salsa or pico de gallo and extra cilantro, if desired.
Tips
- Don’t skip the rest: Letting the cooked steak rest before slicing is crucial. It allows the juices to redistribute, ensuring the meat stays moist and tender inside the burrito.
- Fry in batches: Overcrowding the pot when frying fries will lower the oil temperature and result in soggy fries. Fry in small batches for the best crispiness.
- Substitutions: If you can’t find flank or skirt steak, use sirloin or ribeye. For a shortcut, use frozen French fries (baked according to package instructions) instead of homemade. Chicken or shrimp also work well in place of beef.
- Common mistake: Overfilling the tortilla makes it difficult to roll and can cause it to tear. Stick to about 1.5 cups of filling per burrito.
Serving Suggestions
Serve these burritos as a hearty main course. They’re fantastic with a side of Mexican rice, refried beans, or a simple green salad. For a classic San Diego touch, add a squeeze of fresh lime juice and a drizzle of hot sauce over the top before eating. They also make a great game-day or party food, cut into smaller pieces for sharing.
Variations
- Spicy California Burrito: Add sliced jalapeños or a drizzle of chipotle crema (mix 1/2 cup sour cream with 1-2 tbsp adobo sauce from canned chipotles) to the filling.
- Breakfast Burrito: Swap the steak for scrambled eggs and cooked breakfast sausage or bacon, and add hash browns instead of fries.
- Veggie Burrito: Replace the steak with grilled portobello mushrooms or roasted vegetables like bell peppers and zucchini. Add black beans for extra protein.
- Protein Swap: Use grilled chicken, carnitas (slow-cooked pork), or carne adobada (marinated pork) instead of carne asada for a different flavor profile.
Storage and Reheating
Store leftover burritos wrapped tightly in aluminum foil or plastic wrap in the refrigerator for up to 3 days. To reheat, unwrap the burrito and place it on a baking sheet in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also microwave on high for 1-2 minutes, but the tortilla will be softer. For a crispy exterior, reheat in a skillet over medium heat, turning occasionally, for about 5-7 minutes.
Frequently Asked Questions
What is a California burrito? A California burrito is a style of burrito that originated in San Diego, California. It’s characterized by the inclusion of French fries inside the burrito, along with carne asada, cheese, and often sour cream or pico de gallo. The exact ingredients can vary, but fries are the defining element.
Can I make this ahead of time? You can prepare the steak and fries in advance, but it’s best to assemble and roll the burritos just before serving to prevent them from becoming soggy. If you need to make them ahead, store the components separately and assemble when ready.
What kind of cheese is best? Monterey Jack is a classic choice for its excellent melting properties and mild flavor. Cheddar, pepper jack, or a Mexican cheese blend also work well. Avoid using pre-shredded cheese, as it often contains anti-caking agents that prevent smooth melting.
Can I bake the fries instead of frying? Yes, you can bake the fries for a lighter option. Toss the cut potatoes with a little olive oil and salt, then spread them in a single layer on a baking sheet. Bake at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden and crisp.
How do I keep the burritos from getting soggy? The key is to make sure the fries are very crispy and the steak is well-rested before assembling. Also, don’t add too much sour cream or salsa inside; serve those on the side if you prefer. Rolling the burrito tightly also helps keep everything together.
Is this recipe authentic? While this recipe is inspired by the classic San Diego California burrito, there are many regional and family variations. The core elements of carne asada, fries, and cheese remain consistent, but the specific seasonings and additions can vary. This version aims to capture the spirit of the original while being accessible for home cooks in Spokane.
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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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