The California burrito is a San Diego-born classic that packs carne asada, french fries, cheese, and pico de gallo into a warm flour tortilla. This version brings that same indulgent, surf-and-turf-inspired filling to your home kitchen in Vacaville or anywhere else. It works because the crispy fries and juicy steak create a perfect contrast in every bite, all wrapped in a toasty, chewy tortilla.
Ingredients
- 1 lb (450 g) skirt or flank steak
- 3 tbsp (45 ml) olive oil, divided
- 3 tbsp (45 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) salt, plus more for fries
- 1/2 tsp (2 g) black pepper
- 2 large russet potatoes (about 1 lb / 450 g), cut into 1/4-inch (6 mm) strips
- Vegetable oil for frying (about 2 cups / 475 ml)
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (115 g) shredded cheddar or Monterey Jack cheese
- 1 cup (240 ml) pico de gallo or fresh salsa
- 1/2 cup (120 ml) sour cream (optional)
- 1/4 cup (10 g) chopped fresh cilantro (optional)
Instructions
- In a large zip-top bag or shallow dish, combine the steak with 2 tablespoons (30 ml) olive oil, lime juice, garlic, cumin, chili powder, salt, and black pepper. Massage to coat. Marinate at room temperature for 15–20 minutes (or up to 2 hours in the fridge).
- Meanwhile, heat about 2 inches (5 cm) of vegetable oil in a deep pot to 350°F (175°C). Pat the potato strips dry with paper towels. Fry in batches for 4–5 minutes, until golden and crisp. Drain on paper towels and sprinkle with salt while hot. Keep warm in a low oven (200°F / 95°C) if needed.
- Heat a cast-iron skillet or grill over high heat. Add the remaining 1 tablespoon (15 ml) olive oil. Remove the steak from the marinade and cook for 3–4 minutes per side for medium-rare, or until it reaches a safe minimum internal temperature of 145°F (63°C) for whole cuts of beef, checked with a food thermometer. Transfer to a cutting board and let rest for 5 minutes.
- Slice the steak thinly against the grain.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes.
- To assemble: lay a tortilla flat. Sprinkle 1/4 cup (30 g) cheese down the center. Add a quarter of the steak, then a quarter of the fries. Top with 2 tablespoons (30 ml) pico de gallo and a spoonful of sour cream if using.
- Fold the sides inward, then roll tightly from the bottom up, tucking the filling as you go. Repeat with remaining tortillas.
- Optional: toast the wrapped burritos in a dry skillet over medium heat for 2–3 minutes per side, until golden and crisp.
Tips
- If you can’t find skirt or flank steak, use sirloin or ribeye – just adjust cooking time for thickness. Thinner cuts cook faster.
- For extra crisp fries, soak the cut potatoes in cold water for 30 minutes, then dry thoroughly before frying. This removes excess starch.
- Don’t overfill the tortillas – about 1 cup (240 ml) of filling per burrito is ideal. Overfilling makes rolling messy and the tortilla may tear.
- If you prefer a lighter version, bake the fries at 425°F (220°C) for 20–25 minutes, flipping once, instead of frying.
Serving Suggestions
Serve the burritos immediately while the fries are still crispy. They pair well with a side of Mexican rice, refried beans, or a simple green salad. A squeeze of fresh lime and extra hot sauce on top brighten the flavors.
Variations
- Chicken California Burrito: Swap the beef for grilled chicken breast (cook to 165°F / 74°C) – still delicious with fries and cheese.
- Breakfast Burrito: Add scrambled eggs and cooked breakfast potatoes instead of fries for a morning version.
- Veggie Burrito: Use roasted bell peppers, onions, and black beans in place of steak; add extra cheese and avocado.
- Spicy Kick: Mix sliced jalapeños or a drizzle of chipotle crema into the filling.
Storage and Reheating
Assembled burritos can be wrapped tightly in foil and refrigerated for up to 3 days. To reheat, place foil-wrapped burritos in a 350°F (175°C) oven for 15–20 minutes, or until heated through. For a quicker option, microwave on high for 2–3 minutes, then crisp the outside in a dry skillet for 2 minutes. Note that fries will lose their crunch upon storage – to revive them, reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Do not leave burritos at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use frozen french fries? Yes, frozen fries work well. Bake or air-fry them according to package directions before adding to the burrito. They may be softer than fresh-fried, but still tasty.
What is the best tortilla for a California burrito? A large 10-inch (25 cm) flour tortilla is ideal – it’s sturdy enough to hold the filling without tearing. Avoid corn tortillas, as they are too small and brittle.
Can I make this ahead of time? You can prep the steak and fries in advance, but assemble the burritos just before serving to keep the fries crispy. Cooked components can be refrigerated separately for up to 3 days.
How do I keep the burrito from getting soggy? Make sure the fries are well-drained and the steak is rested before slicing. Also, don’t add too much wet salsa – use a thicker pico de gallo and drain excess liquid.
Can I grill the steak instead of pan-searing? Absolutely. Grill over medium-high heat for the same time per side, and always check the internal temperature with a thermometer.
What if I don’t have a thermometer? For whole cuts of beef, you can test doneness by pressing the meat – it should feel slightly firm with some give for medium-rare. However, a thermometer is the safest way to ensure it reaches 145°F (63°C).
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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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