The California burrito is a San Diego-born favorite that packs french fries, grilled steak, cheese, and creamy sauces into a warm flour tortilla. In Winston Salem, you can find versions at local taquerias, but making one at home lets you control the heat and the fillings. This recipe delivers that same indulgent, satisfying contrast of crispy fries and juicy, seasoned carne asada, all wrapped up for a hearty meal.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tablespoons (30 ml) olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) chili powder
- 1 teaspoon (5 g) smoked paprika
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (2.5 g) black pepper
- 2 tablespoons (30 ml) fresh lime juice
- 1/4 cup (60 ml) chopped fresh cilantro
- 1 lb (450 g) russet potatoes, cut into 1/4-inch (6 mm) fries
- Vegetable oil for frying (about 2 cups / 480 ml)
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (240 g) refried beans (optional)
- 1 cup (240 g) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 ml) salsa or pico de gallo
- 1 avocado, sliced (optional)
Instructions
- In a shallow dish, combine 1 tablespoon (15 ml) olive oil, garlic, cumin, chili powder, smoked paprika, salt, pepper, lime juice, and cilantro. Add the steak and turn to coat. Cover and marinate in the refrigerator for at least 20 minutes (or up to 2 hours for more flavor).
- While the steak marinates, prepare the fries. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add the potato strips in batches and fry until golden and crisp, about 5–7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt immediately. Keep warm in a low oven (200°F / 95°C) while you cook the steak.
- Heat a cast-iron skillet or grill pan over high heat. Add the remaining 1 tablespoon (15 ml) olive oil. Remove the steak from the marinade, letting excess drip off. Cook the steak for 4–5 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS recommends cooking whole cuts of beef to a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest.
- Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice thinly against the grain.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp towel and microwave for 30 seconds.
- If using refried beans, spread a thin layer (about 1/4 cup / 60 g) down the center of each tortilla. Top with a portion of the sliced steak, a handful of fries, and a generous sprinkle of cheese.
- Add a dollop of sour cream and salsa (and avocado slices, if using) over the filling.
- Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Place seam-side down on a plate. Repeat with remaining tortillas.
- If you like a crispy exterior, lightly brush the rolled burritos with oil and toast them in a hot skillet for 1–2 minutes per side, until golden.
Tips
- Fries: For the best texture, use russet potatoes and cut them evenly. Soaking the cut fries in cold water for 30 minutes before frying removes excess starch and makes them crispier. Pat them thoroughly dry before frying.
- Steak substitute: If flank or skirt steak is hard to find, use sirloin or ribeye. They are more tender but may be pricier. Chicken or shrimp also work well – just adjust cooking times and ensure chicken reaches 165°F (74°C).
- Don’t overfill: It’s tempting to pile on ingredients, but overfilling makes rolling difficult and can cause the burrito to burst. Stick to about 1 cup (240 g) of filling per tortilla.
- Warm tortillas: Cold tortillas crack when rolled. Always warm them first to make them pliable.
Serving Suggestions
Serve the burrito whole or cut in half diagonally, with extra salsa, guacamole, or hot sauce on the side. A simple side of Mexican rice or a crisp green salad with lime vinaigrette balances the richness. For a classic San Diego touch, add a few extra fries on the side.
Variations
- Breakfast burrito: Swap the steak for scrambled eggs and add hash browns instead of fries. Cook eggs to 160°F (71°C) for safety.
- Vegetarian: Replace the steak with grilled portobello mushrooms or seasoned black beans. The fries and cheese keep it hearty.
- Spicy: Add sliced jalapeños, chipotle hot sauce, or a drizzle of spicy crema made by mixing sour cream with adobo sauce from canned chipotles.
- Low-carb: Use low-carb tortillas and bake the fries instead of frying to cut down on oil.
Storage and Reheating
Assembled burritos can be stored in the refrigerator for up to 3 days. Wrap each tightly in foil or plastic wrap to keep them from drying out. To reheat, place a foil-wrapped burrito in a preheated oven at 350°F (175°C) for 15–20 minutes, or until heated through. Alternatively, microwave on high for 2–3 minutes, but the tortilla will be softer. For best results, reheat the steak and fries separately before assembling fresh burritos, as reheating the whole burrito can make the fries soggy.
Frequently Asked Questions
Can I use frozen french fries instead of making my own?
Yes, frozen fries work as a time-saver. Bake or air-fry them according to package instructions before adding to the burrito. They won’t be as crispy as fresh, but they’re perfectly acceptable.
What is the best cut of beef for carne asada?
Flank steak and skirt steak are traditional because they have great beefy flavor and take well to marinades. They need to be sliced thinly against the grain to be tender. If you prefer a more tender cut, use sirloin.
Can I make this ahead of time?
You can prepare the steak and fries in advance, but assemble the burritos just before serving to maintain texture. Store the cooked components separately in the refrigerator for up to 2 days.
Is the California burrito actually from California?
Yes, it originated in San Diego in the 1980s, likely at a local taqueria. The combination of carne asada and french fries is a hallmark of San Diego-style Mexican food. It’s now popular across the U.S., including Winston Salem.
Can I grill the steak instead of pan-searing?
Absolutely. Grilling over high heat adds a smoky flavor. Preheat your grill to high (about 450°F / 230°C) and cook the steak for 4–5 minutes per side, then rest as directed.
What if I don’t have a food thermometer?
It’s highly recommended to use one for food safety. If you don’t have one, cook the steak until it’s browned on the outside and feels firm to the touch, but note that this is less reliable. For ground meat, cook until no pink remains and juices run clear.
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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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