The California burrito is a San Diego classic: a flour tortilla stuffed with juicy carne asada, crispy French fries, cheese, sour cream, and guacamole or salsa. The fries inside might sound odd, but they add a soft-then-crispy texture and soak up the meat juices, making every bite hearty and satisfying. This recipe walks you through making the seasoned beef, crispy fries, and a simple assembly that gives you that iconic late-night flavor at home.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tablespoons (30 ml) olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (5 g) salt, plus more for fries
- 1/2 teaspoon (1 g) black pepper
- Juice of 1 lime (about 2 tablespoons / 30 ml)
- 2 large russet potatoes (about 1 lb / 450 g), cut into 1/4-inch sticks
- Vegetable oil for frying (about 2 cups / 480 ml)
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (120 g) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) guacamole or 1 ripe avocado, sliced
- 1/2 cup (120 ml) salsa or pico de gallo, for serving
Instructions
- Marinate the steak: In a small bowl, mix 1 tablespoon (15 ml) olive oil, minced garlic, cumin, chili powder, 1 teaspoon salt, black pepper, and lime juice. Rub this mixture all over the flank steak. Cover and let it sit at room temperature for 15 minutes while you prepare the fries.
- Cut and soak the potatoes: Cut the potatoes into 1/4-inch (6 mm) sticks. Place them in a large bowl of cold water and let them soak for 10 minutes. This removes excess starch and helps them crisp up. Drain and pat thoroughly dry with a clean kitchen towel.
- Fry the fries: Pour vegetable oil into a heavy pot or Dutch oven, filling it no more than halfway. Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. Working in batches, add the potato sticks and fry for 4–5 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Season immediately with salt. Keep warm in a 200°F (95°C) oven while you cook the steak.
- Cook the steak: Heat a cast-iron skillet or grill over high heat. Add the remaining 1 tablespoon (15 ml) olive oil. Cook the steak for 3–4 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest. Use an instant-read thermometer to check. Transfer the steak to a cutting board and let it rest for 5 minutes.
- Slice the steak: After resting, slice the steak thinly against the grain. This is important for tenderness.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side, until pliable. Keep them covered with a clean towel.
- Assemble the burritos: Lay a warm tortilla on a flat surface. Place a quarter of the sliced steak in the center, slightly below the middle. Top with a quarter of the fries, then sprinkle with 1/4 cup (30 g) of cheese. Add a dollop of sour cream and guacamole or avocado slices.
- Fold and roll: Fold the sides of the tortilla inward over the filling. Then fold the bottom edge up and over the filling, tucking it tightly. Roll upward, keeping the sides tucked, until the burrito is sealed. Repeat with the remaining tortillas and filling.
- Optional crisp the outside: If you like a crispy exterior, place the assembled burritos seam-side down on a hot, dry skillet for 2–3 minutes per side, until golden and sealed.
Tips
- Don’t overfill: It’s tempting to pile on the good stuff, but too much filling makes the burrito impossible to roll and it will fall apart. Stick to about 1 cup (240 ml) of filling per tortilla.
- Use day-old fries if you have them: Leftover fries from takeout work great in a pinch—just reheat them in a 400°F (200°C) oven for 5 minutes before assembling.
- Make it ahead: You can cook the steak and fries up to a day in advance. Store separately in the fridge, then reheat the steak in a skillet and the fries in the oven before assembling.
- Common mistake—soggy fries: If you add the fries while they’re still hot and steamy, they’ll release moisture and make the burrito soggy. Let them cool for 5 minutes after frying, or use them straight from the oven if reheating.
Serving Suggestions
Serve the burritos whole or cut in half on a diagonal. They’re great with extra salsa, hot sauce, or a squeeze of fresh lime. For a complete meal, pair with a simple side salad or Mexican rice. These are also perfect for game day or a casual dinner—just wrap each burrito in foil to keep warm if serving a crowd.
Variations
- Chicken California burrito: Substitute grilled chicken breast for the steak. Cook to 165°F (74°C) as per USDA FSIS safe minimum for poultry.
- Breakfast burrito: Add scrambled eggs and swap the steak for bacon or sausage. Cook eggs to 160°F (71°C).
- Vegetarian: Use roasted portobello mushrooms or black beans instead of steak. Add extra cheese and a squeeze of lime.
- Spicy: Add sliced jalapeños or a drizzle of chipotle crema (mix 1/2 cup sour cream with 1 tablespoon adobo sauce).
Storage and Reheating
Assembled burritos will keep in the refrigerator for up to 3 days. Wrap them tightly in foil or plastic wrap. To reheat, unwrap and place on a baking sheet in a 350°F (175°C) oven for 15–20 minutes, or until heated through. You can also microwave on high for 2–3 minutes, but the tortilla will be softer. For best results, if you have leftover steak and fries separately, store them in separate containers and reheat the steak in a skillet and the fries in the oven before assembling fresh burritos. Freeze uncooked assembled burritos (without sour cream and guacamole) for up to 2 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Why do fries go inside a California burrito? The fries add bulk, texture, and a starchy contrast to the savory beef and creamy toppings. It’s a regional style that originated in San Diego, and while it might seem unusual, the combination works because the fries absorb the juices from the meat.
Can I use frozen French fries instead of making them from scratch? Absolutely. Use 1 pound (450 g) of frozen fries and cook them according to package directions—usually in a 425°F (220°C) oven for 20–25 minutes. They’ll work just as well.
What if I don’t have flank steak? Skirt steak, sirloin, or even thinly sliced ribeye are good substitutes. Just make sure to slice against the grain after resting. If using a leaner cut, don’t overcook it or it will be tough.
How do I keep the burrito from falling apart? Don’t overfill, warm the tortillas properly so they’re pliable, and roll tightly, tucking the sides in as you go. If you’re serving a crowd, you can also wrap each burrito in foil to hold its shape.
Can I make this dairy-free? Skip the cheese and sour cream, or use dairy-free alternatives. The guacamole adds creaminess, so you won’t miss the dairy as much. The rest of the ingredients are naturally dairy-free.
What’s the best way to reheat a leftover burrito? The oven is best—it crisps the tortilla and heats the filling evenly. Avoid the microwave if you can, as it makes the tortilla rubbery and the fries soggy. If you’re in a hurry, microwave for 1 minute, then finish in a dry skillet for 2 minutes per side.
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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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