California Burrito

Name: California Burrito
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: california
Ingredients: 600 g flank steak (carne asada cut, trimmed); 3 tbsp orange juice (freshly squeezed); 2 tbsp lime juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 pinch red chili powder; 1 pinch salt (for marinade); 2 tbsp oil (for grilling); 4 pcs potato (large, peeled and cut into 1/4-inch fries); 4 pcs flour tortilla (burrito-size, 12-inch); 2 pcs avocado (ripe, for guacamole); 2 pcs tomato (diced for pico de gallo); 1 pcs onion (small, diced for pico de gallo); 3 tbsp cilantro (chopped, for pico de gallo); 1 cup cheddar cheese (shredded); 0.5 cup sour cream

RATING

4.6/5(187)

TASTE SCORE

9/10

A massive, handheld feast born in San Diego — juicy carne asada and crispy golden french fries wrapped in a warm flour tortilla with guacamole, pico de gallo, and a blanket of melted cheese. The fries soak up the meaty juices while sour cream adds a cool tang. It's surf-shack soul food that brings together the best of a taco shop in every single bite.

PREP

25m

COOK

20m

SERVES

1 PIECE

986 cal

SERVINGS

METHOD · 7 STEPS

prep
Marinate the carne asada.
1.In a mixing bowl, whisk together orange juice, lime juice, minced garlic, cumin powder, chili powder, and a pinch of salt.
2.Place flank steak in a shallow dish and pour the marinade over it, turning to coat.
3.Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
TIPDon't marinate longer than 8 hours — the citrus can make the meat mushy.
fry · ~10 min
Fry the french fries.
1.Soak cut potato fries in cold water for 15 minutes, then drain and pat completely dry.
2.Heat 3 cups of oil in a heavy-bottomed pot to 350°F (175°C).
3.Fry in batches for 4-5 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
4.Season immediately with a pinch of salt.
TIPDouble-fry for extra crispness: first fry at 325°F for 3 minutes, rest 10 minutes, then finish at 350°F.
prep · ~1 min
Make the pico de gallo.
1.Combine diced tomato, diced onion, chopped cilantro, lime juice, and a pinch of salt in a bowl.
2.Toss gently and let it sit while you cook the steak so the flavors meld.
prep · ~2 min
Make the guacamole.
1.Halve and pit the avocados, then scoop the flesh into a bowl.
2.Add lime juice and a pinch of salt.
3.Mash with a fork to your desired consistency — chunky is traditional.
grill · ~10 min
Grill the carne asada.
1.Remove steak from marinade and let excess drip off. Discard the leftover marinade.
2.Heat a grill pan or cast iron skillet over high heat until smoking hot. Add 2 tablespoons of oil.
3.Grill the steak for 4-5 minutes per side for medium-rare (internal temp 130-135°F), or 6-7 minutes for medium.
4.Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
TIPLet the pan get truly hot before adding the steak — you want a dark char on the outside while keeping the inside juicy.
assemble · ~5 min
Warm the tortillas and assemble the burritos.
1.Warm each flour tortilla on a dry skillet or open flame for 15-20 seconds per side until pliable and lightly charred.
2.Lay a tortilla flat and layer in the center: a handful of fries, sliced carne asada, shredded cheddar cheese, a generous spoonful of guacamole, a spoonful of pico de gallo, and a drizzle of sour cream.
3.Fold the sides in, then roll tightly from the bottom up, tucking as you go.
TIPDon't overfill — it's tempting but a burrito that won't close is a knife-and-fork situation. Keep fillings centered and compact.
serve · ~2 min
Grill the sealed burrito and serve hot.
1.Place the assembled burrito seam-side down on the hot skillet and toast for 1 minute until golden, then flip and toast the other side.
2.Serve immediately with extra pico de gallo or hot sauce on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best carne asada, pat the steak dry after marinating to ensure a good sear.
2
Use a cast-iron skillet or grill pan to get a smoky char on the steak that mimics an outdoor grill.
3
Soak the cut fries in cold water for at least 15 minutes to remove excess starch for crispier results.
4
Let the grilled steak rest for a full 5 minutes before slicing to keep the juices inside the meat.
5
Warm each tortilla directly over an open flame or in a dry skillet to make it pliable and prevent tearing.
6
Toast the sealed burrito seam-side down first to lock in the fillings and create a crispy exterior.

RECIPE VARIATIONS