The California burrito is a San Diego-born creation that packs carne asada, french fries, cheese, sour cream, and guacamole into one massive flour tortilla. It works because the crispy fries add texture, the juicy steak adds richness, and the creamy toppings tie it all together. This recipe delivers that iconic late-night flavor at home, with clear steps for a truly satisfying meal.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) kosher 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 lb (450 g) russet potatoes, cut into 1/4-inch (6 mm) fries
- 2 cups (480 ml) vegetable oil, for frying
- 4 large (10-inch / 25 cm) flour tortillas
- 1 cup (120 g) shredded cheddar or Monterey Jack cheese
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 ml) guacamole or 1 ripe avocado, sliced
- 1/4 cup (60 ml) salsa or pico de gallo (optional)
- Hot sauce (optional)
Instructions
- Prep the steak: Pat the steak dry with paper towels. In a small bowl, mix the salt, pepper, cumin, chili powder, and garlic powder. Rub the spice mixture all over the steak. Let it sit at room temperature for 15 minutes while you prepare the fries.
- Make the fries: Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add the potato strips in batches, frying for 4-5 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while hot.
- Cook the steak: Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering. Add the steak and cook for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. For whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. Remove the steak to a cutting board and let it rest for 5 minutes.
- Slice the steak: Thinly slice the steak against the grain into bite-sized strips.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 15 seconds per side, until pliable. Keep them covered with a clean kitchen towel.
- Assemble the burritos: Lay a tortilla on a flat surface. In the center, layer a handful of fries, a portion of sliced steak, a sprinkle of cheese, a dollop of sour cream, and a spoonful of guacamole. Add salsa or hot sauce if using.
- Fold and roll: Fold the sides of the tortilla inward, then fold the bottom edge over the filling. Roll tightly, tucking the filling as you go, to form a secure burrito. Repeat with the remaining tortillas.
- Optional crisp: If you like a crispy exterior, place the assembled burritos seam-side down in a dry skillet over medium heat for 2-3 minutes per side, until golden and sealed.
Tips
- Use fresh, hot fries: The fries are the soul of this burrito. If they cool completely, they lose their crunch. Fry them right before assembling.
- Don’t overfill: It’s tempting to pile on ingredients, but overfilling makes rolling difficult and the burrito may burst. Stick to about 1.5 cups (360 ml) of filling per tortilla.
- Substitute the steak: If you can’t find flank or skirt steak, use sirloin or even grilled chicken. Chicken should be cooked to a safe minimum of 165°F (74°C).
- Make it vegetarian: Swap the steak for grilled bell peppers, onions, and black beans. The fries and cheese still make it hearty.
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. For a classic San Diego experience, add a splash of hot sauce and a squeeze of lime. These burritos are substantial enough to be a full meal on their own.
Variations
- Breakfast California Burrito: Add scrambled eggs and swap the steak for bacon or chorizo. Cook eggs until they reach 160°F (71°C).
- Chicken California Burrito: Use grilled chicken breast or thighs instead of steak. Cook chicken to 165°F (74°C).
- Surf & Turf: Add grilled shrimp or fish along with the steak. Cook shrimp until pink and opaque, or fish to 145°F (63°C).
- Spicy California Burrito: Mix chopped jalapeños into the guacamole or add a drizzle of chipotle crema.
Storage and Reheating
Store leftover burritos in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in a damp paper towel and microwave for 1-2 minutes, or reheat in a skillet over medium heat for 5-7 minutes, flipping once. The fries will soften, but the burrito will still be delicious. For best results, reheat only the filling and assemble fresh if possible. Leftovers should be reheated to an internal temperature of 165°F (74°C) before eating.
Frequently Asked Questions
Why are there french fries in a California burrito? The french fries are a signature San Diego twist, adding texture and making the burrito more filling. They absorb the juices from the steak and sauces, creating a satisfying bite.
Can I use frozen fries? Yes, you can use frozen french fries. Cook them according to package directions until crispy, then add them to the burrito. They won’t be as fluffy as fresh fries, but they work well in a pinch.
What if I don’t have a deep-fry thermometer? You can test the oil temperature by dropping a small piece of potato into the oil. If it sizzles and rises to the surface, the oil is ready. Alternatively, use a candy thermometer clipped to the pot.
Can I make this ahead of time? The components can be prepped ahead—marinate the steak and cut the fries—but assemble the burritos just before serving to keep the fries crispy. Cooked burritos can be refrigerated for up to 3 days but will lose their crunch.
What’s the best tortilla for a California burrito? A large flour tortilla (at least 10 inches / 25 cm) is essential. It needs to be pliable enough to roll without tearing. If your tortillas are stiff, warm them in a dry skillet or microwave briefly.
Is this burrito gluten-free? No, because of the flour tortilla. To make it gluten-free, use a gluten-free tortilla or serve the filling as a bowl over rice or lettuce.
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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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