California Burrito

Name: California Burrito
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 12-inch tortillas of Flour Tortilla, Large; 2 lbs Skirt Steak, or flank steak (carne asada); 600g French Fries, frozen or fresh, cooked; 1 cup Cheddar Cheese, or Monterey Jack, shredded; 1/2 cups Sour Cream; 2 limes of Lime Juice, juiced; 1/4 cups Orange Juice; 2 tbsp Olive Oil; 3 cloves of Garlic, minced; 1 Jalapeños, minced (seeded if desired); 1/4 cups Cilantro, fresh, chopped; 1 tsp Kosher Salt; 1/2 tsp Pepper (Black); 2 Roma Tomatoes, diced; 1/2 small White Onion, finely diced; 1 Jalapeños, minced; 1/4 cups Cilantro, fresh, chopped; 1 lime of Lime Juice, juiced; 1/2 tsp Kosher Salt; 2 Avocados, ripe; 1 lime of Lime Juice, juiced; 2 tbsp Cilantro, fresh, chopped; 1/4 tsp Kosher Salt; Some Neutral Oil, for deep-frying

A California burrito packs juicy carne asada, crispy fries, melty cheese, and bright, creamy toppings into a warm flour tortilla for a satisfyingly messy, flavorful meal. The combination of citrus-marinated steak, fresh pico de gallo, and a cool avocado crema gives each bite contrast—tangy, spicy, creamy, and savory. It’s perfect for a hearty lunch or casual dinner that feels indulgent but homemade.

A California burrito packs juicy carne asada, crispy fries, melty cheese, and bright, creamy toppings into a warm flour tortilla f... Show more

Health Grade

C · Balanced

Time

55 min

Price

5,14 €

Calories

1594 kcal

high protein

low sugar

comfort food

potluck

Method

Marinate the steak

Finely mince both Jalapeños, seeding them if you want less heat, and mince the Garlic; chop enough Cilantro for the marinade, pico, and guacamole. Whisk the jalapeños, garlic, and cilantro with Lime Juice squeezed from the limes, Orange Juice, Olive Oil, Kosher Salt, and Black Pepper, then add the Skirt Steak and turn it to coat. Cover and refrigerate for 30 minutes while you finish the rest of the fillings.

Mix the pico

Rinse the Roma Tomatoes and half a small White Onion, then dice them. Toss them with the reserved minced jalapeño, more cilantro, the remaining lime juice, and a pinch of kosher salt, then let the pico sit for 10 minutes so it gets juicy and bright.

Mash the guacamole

Cut the Avocados in half, remove the pits, scoop the flesh into a bowl, and mash with a splash of lime juice, a little cilantro, and kosher salt until creamy but still a little chunky.

Cook the fries

Heat enough Neutral Oil in a deep pot to submerge the French Fries by a few inches and bring it to 350° F. Fry the fries in batches for about 4 minutes per batch, or until crisp and golden, then drain them on paper towels and season with kosher salt while they are hot.

Sear the steak

Lift the steak out of the marinade and let the excess drip off, then discard the used marinade. Heat a skillet over medium-high until very hot and sear the steak for 4 minutes per side until deeply browned on the outside and still juicy in the center.

Rest the steak

Transfer the steak to a cutting board and let it rest for 5 minutes, then slice it thinly against the grain.

Assemble burritos

Warm each Flour Tortilla in a dry skillet for 30 seconds per side until flexible. Divide the fries, sliced steak, shredded Cheddar Cheese, pico, guacamole, and Sour Cream among the tortillas, then fold in the sides and roll tightly into burritos. Serve right away while the fries are still crisp.