The California burrito is a San Diego staple—a hefty flour tortilla stuffed with carne asada, french fries, cheese, sour cream, and guacamole. This Washington version swaps in locally loved ingredients while keeping the same indulgent, satisfying spirit: juicy grilled steak, crispy fries, and creamy avocado all wrapped up in a warm tortilla. It works because the contrast of textures—crispy fries, tender meat, cool sour cream—makes every bite interesting, and it’s hearty enough to be a full meal on its own.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 1 tbsp (15 ml) olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 4 large flour tortillas (10-inch/25 cm)
- 1 cup (240 g) refried beans (optional)
- 2 cups (300 g) frozen french fries (or 1 lb/450 g fresh-cut)
- 1 cup (240 ml) shredded cheddar or Monterey Jack cheese
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) guacamole (store-bought or homemade)
- 1/2 cup (80 g) diced white onion
- 1/4 cup (15 g) chopped fresh cilantro
- 1 lime, cut into wedges for serving
Instructions
- In a small bowl, mix the olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and black pepper. Rub this spice mixture all over the steak. Let it sit at room temperature for 15 minutes while you prepare the other ingredients.
- Meanwhile, cook the french fries according to package directions (usually 400°F/200°C for 15–20 minutes, or in an air fryer at 400°F/200°C for 12–15 minutes). If using fresh-cut fries, toss them in a little oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway. Keep warm.
- Heat a grill pan or cast-iron skillet over high heat. Add the steak and cook for 4–5 minutes per side for medium-rare, or until it reaches your desired doneness. For ground beef or if you prefer well-done, cook until the internal temperature reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat). For whole cuts like flank steak, 145°F (63°C) with a 3-minute rest is the safe minimum. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5–10 minutes.
- While the steak rests, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in a 350°F (175°C) oven for 5 minutes. If using refried beans, spread a thin layer onto each tortilla now.
- Thinly slice the rested steak against the grain into bite-sized strips.
- To assemble each burrito, place a warm tortilla on a flat surface. Layer the steak, french fries, shredded cheese, sour cream, guacamole, diced onion, and cilantro in the center. Be careful not to overfill—about 1 to 1.5 cups of filling per burrito works best.
- Fold in the sides of the tortilla, then roll tightly from the bottom, tucking the filling in as you go. Place the burrito seam-side down on a plate.
- Optional: For a crispy exterior, heat a dry skillet or griddle over medium-high heat and toast the burrito for 1–2 minutes per side until golden brown.
- Serve immediately with lime wedges on the side.
Tips
- Don’t overfill: The most common mistake is adding too much filling, which makes rolling impossible. If you’re new to burrito-making, start with less and add more if needed.
- Warm your tortillas: Cold tortillas crack and tear when rolled. Always warm them first—this makes them pliable and easier to fold.
- Rest the steak: Letting the steak rest after cooking keeps the juices in the meat. Slicing too soon will make the burrito dry.
- Make it your own: If you can’t find flank steak, use chicken breast, ground beef, or even carnitas. The spice rub works with any protein.
Serving Suggestions
Serve these burritos with a side of salsa, pico de gallo, or hot sauce. A simple green salad or a bowl of tortilla chips with fresh salsa rounds out the meal. For a true Washington twist, pair with a local craft beer or a sparkling water with lime.
Variations
- Breakfast Burrito: Swap the steak for scrambled eggs, add breakfast potatoes instead of fries, and use bacon or sausage.
- Chicken Burrito: Use grilled chicken breast (cook to 165°F/74°C) instead of steak. Add a squeeze of lime and a pinch of cumin to the chicken before grilling.
- Vegetarian Burrito: Replace the steak with roasted sweet potatoes or black beans. Add extra cheese and a dollop of Greek yogurt in place of sour cream.
- Spicy Burrito: Add sliced jalapeños, a drizzle of hot sauce, or a spoonful of chipotle crema (mix 1 tbsp adobo sauce into 1/2 cup sour cream).
- Seattle-Style: Add a handful of fresh spinach or arugula for a Pacific Northwest touch, and use a smoked gouda instead of cheddar.
Storage and Reheating
Assembled burritos can be stored in the refrigerator for up to 3 days. Wrap each burrito tightly in foil or plastic wrap before refrigerating. To reheat, unwrap and place on a baking sheet in a 350°F (175°C) oven for 10–15 minutes, or until heated through. You can also microwave on high for 2–3 minutes, but the tortilla will be softer. For best results, reheat in a skillet over medium heat, turning occasionally, until crispy and hot in the center. If you’ve made the components separately, store the steak, fries, and toppings in separate containers and assemble fresh when ready to eat.
Frequently Asked Questions
Can I use frozen fries instead of making my own? Absolutely. Frozen fries are a time-saver and work perfectly. Just cook them according to the package directions and let them cool slightly before adding to the burrito so they don’t make the tortilla soggy.
What’s the best cut of beef for this burrito? Flank steak or skirt steak are ideal because they’re flavorful and slice well. If you prefer a more tender bite, use ribeye or sirloin. For a budget-friendly option, use ground beef and cook it to 160°F (71°C) as noted above.
Can I make these ahead of time for meal prep? Yes, but keep the components separate. Cook the steak and fries, store them in the fridge, and assemble the burritos just before eating. This prevents the fries from getting soggy and the tortillas from becoming chewy.
How do I keep the burrito from falling apart? The key is to not overfill and to roll tightly. Also, make sure the tortilla is warm and pliable. If you’re still having trouble, you can double-wrap with a second tortilla or use a larger size.
Can I grill the steak outdoors? Yes, a charcoal or gas grill adds great smoky flavor. Preheat the grill to high, cook the steak for 4–5 minutes per side, and follow the same resting and slicing steps.
Is this burrito spicy? The spice rub is mild—it’s more smoky and savory than hot. If you want heat, add cayenne pepper to the rub or serve with a spicy salsa.
Related
- What Is Cayenne Pepper Made Of?
- When Are Carrots Ready to Harvest? Signs & Tips
- Where Are Strawberries Grown? Top Regions & Seasons
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).