The California burrito, a beloved staple of Mexican-American cuisine, typically features grilled meat, french fries, cheese, and creamy sauces wrapped in a warm flour tortilla. While its origins are often debated, this version is inspired by the hearty, satisfying burritos popular in Turlock, CA, where the combination of crispy fries and juicy carne asada is a local favorite. This recipe delivers that authentic, indulgent experience at home, with simple steps and customizable options.
Ingredients
- 1 lb (450 g) skirt steak or flank steak
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) 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
- 1/2 tsp (1 g) onion powder
- 1 lb (450 g) frozen french fries (or homemade, see Tips)
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (115 g) shredded cheddar or Mexican blend cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 ml) salsa or pico de gallo
- 1/4 cup (60 g) guacamole (optional)
- 1/4 cup (60 g) chopped fresh cilantro (optional)
- 1/4 cup (60 g) diced white onion (optional)
Instructions
- Pat the steak dry with paper towels. Season both sides with salt, pepper, cumin, chili powder, garlic powder, and onion powder. Let sit at room temperature for 15–20 minutes while you prepare the fries.
- Cook the french fries according to package directions (usually baking at 425°F / 220°C for 20–25 minutes, or air-frying at 400°F / 200°C for 15–20 minutes). Keep warm in a low oven (200°F / 95°C) while you cook the steak.
- Heat 1 tbsp (15 ml) olive oil in a cast-iron skillet or grill pan over high heat until shimmering. Add the steak and cook for 3–4 minutes per side for medium-rare (internal temperature 145°F / 63°C with a 3-minute rest). For medium, cook to 160°F (71°C). Adjust time based on thickness.
- Transfer the steak to a cutting board and let rest for 5 minutes. Then slice thinly against the grain.
- Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in the oven for 5 minutes. Keep them pliable.
- Assemble each burrito: lay a tortilla flat, place a portion of fries in the center, top with sliced steak, a sprinkle of cheese, a dollop of sour cream, salsa, and any optional toppings like guacamole, cilantro, or onion.
- Fold the sides of the tortilla inward, then roll tightly from the bottom, tucking in the filling as you go. Place seam-side down on a plate.
- Optional: For a crispy exterior, heat a dry skillet over medium heat and toast the assembled burrito for 2–3 minutes per side until golden brown.
Tips
- Use high-quality steak: Skirt or flank steak works best for carne asada. If you can’t find them, use sirloin or ribeye, sliced thin.
- Fries: For a fresher taste, make homemade fries by cutting russet potatoes into sticks, tossing with oil and salt, and baking at 425°F (220°C) for 25–30 minutes. Frozen fries are a convenient shortcut.
- Don’t overfill: Overfilling makes rolling difficult and the burrito may fall apart. Use about 1 cup of filling per tortilla.
- Warm the tortillas: Cold tortillas crack when rolled. Always warm them first to make them pliable.
Serving Suggestions
Serve the California burrito immediately with extra salsa, hot sauce, or a squeeze of lime. It pairs well with a simple side of Mexican rice or a fresh green salad. For a complete meal, add a cold Mexican beer or a tangy agua fresca.
Variations
- Chicken California Burrito: Substitute grilled chicken breast (cook to 165°F / 74°C) for the steak. Slice and use the same seasonings.
- Breakfast Burrito: Add scrambled eggs and crispy bacon or chorizo (cook to 160°F / 71°C) for a hearty breakfast version.
- Vegetarian: Replace the steak with grilled portobello mushrooms or roasted sweet potatoes. Use vegetarian refried beans for extra protein.
- Spicy: Add sliced jalapeños, a drizzle of chipotle crema, or use a spicy salsa to kick up the heat.
Storage and Reheating
Store leftover burritos (without sour cream or guacamole, if possible) in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave on high for 1–2 minutes, though the fries will lose crispness. For best texture, reheat in an air fryer at 350°F (175°C) for 5–7 minutes. If you’ve already added sour cream and guacamole, they may become watery; consider adding fresh toppings after reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin, ribeye, or even pre-marinated carne asada from the store work well. Just slice thinly against the grain after resting.
What if I don’t have a cast-iron skillet? Use a regular skillet or grill pan. The key is to get it hot enough to sear the steak well.
Can I make these ahead of time? Yes, assemble the burritos without sour cream and guacamole, wrap tightly in foil, and refrigerate for up to 24 hours. Reheat in the oven at 350°F (175°C) for 20 minutes.
Are the fries supposed to be crispy or soft? Traditionally, the fries are crispy when assembled, but they soften slightly from the juices and sauces. That contrast is part of the appeal.
Can I freeze burritos? Yes, wrap individually in foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F (175°C) for 25–30 minutes.
What’s the difference between a California burrito and a regular burrito? The California burrito is distinguished by the inclusion of french fries, typically with carne asada and cheese, whereas a regular burrito often contains rice and beans.
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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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