California Burrito

Instructions

1. 1

   Marinate the Carne Asada

   • In a large bowl or zip-top bag, whisk together orange juice, 1/4 cup lime juice, soy sauce, minced garlic, 1/4 cup cilantro, jalapeño, cumin, oregano, black pepper, vegetable oil, and 1 tsp salt.
   • Add the flank steak, ensuring it's fully coated. Seal or cover and refrigerate for at least 2 hours and up to 4 hours. (Note: Marination time is not included in the prep time).
2. 2

   Prepare Pico de Gallo and Guacamole

   • For the pico de gallo: In a small bowl, combine diced tomatoes, half of the diced onion, 2 tbsp cilantro, 1.5 tbsp lime juice, and 1/4 tsp salt. Mix well and set aside.
   • For the guacamole: In another bowl, mash the avocados. Stir in the remaining diced onion, 2 tbsp cilantro, remaining 1.5 tbsp lime juice, and 1/4 tsp salt. Cover with plastic wrap pressed directly onto the surface to prevent browning.
3. 3

   Cook the French Fries

   • While the steak marinates, heat the frying oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
   • Carefully add the frozen french fries in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and crispy.
   • Using a slotted spoon, transfer the fries to a paper towel-lined plate and immediately season with salt.
4. 4

   Grill the Carne Asada

   • Preheat a grill or a heavy cast-iron skillet over high heat until very hot.
   • Remove the steak from the marinade, letting any excess drip off. Discard the marinade.
   • Grill or sear the steak for 4-5 minutes per side for a medium-rare finish (internal temperature of 130-135°F or 55°C).
   • Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This is crucial for a juicy result.
5. 5

   Chop the Steak and Warm Tortillas

   • After resting, slice the steak thinly against the grain, then chop the slices into small, bite-sized pieces.
   • Warm the flour tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or in a microwave for 15-20 seconds until soft and pliable.
6. 6

   Assemble and Roll the Burritos

   • Lay a warm tortilla on a flat surface. Sprinkle a line of shredded cheese down the center.
   • Top the cheese with a generous layer of hot french fries, followed by the chopped carne asada.
   • Add a spoonful of pico de gallo and guacamole over the meat.
   • To roll: Fold the two shorter sides of the tortilla inward over the filling. Then, holding the sides in, pull the bottom edge of the tortilla up and over the filling, tucking it in tightly. Continue rolling until you have a compact burrito.
   • Serve immediately.