California Burrito
intro
Iconic San Diego-born Cal-Mex burrito stuffed with seasoned carne asada, crispy fries, melted cheese, and bright creamy toppings in a warm flour tortilla.
Ingredients
Steps
Bake crispy French fries
Preheat your oven to 220°C (425°F). Spread 400 grams of frozen crinkle-cut French fries in a single, even layer on a rimmed metal baking sheet, no additional oil required. Bake for 22 minutes total, flipping the fries once at the 11-minute mark, until they are deep golden and crisp on all edges. Remove from the oven and set aside to cool slightly.
Cook seasoned flank steak
While the fries bake, rub the 450 grams of trimmed flank steak all over with 2 tablespoons olive oil, 2 tablespoons taco seasoning, 1 teaspoon garlic powder, and 1 tablespoon of fresh lime juice. Heat a cast-iron skillet over medium-high heat to a 200°C (390°F) surface temperature. Cook the steak for 4 minutes per side for medium-rare doneness (internal temperature 54°C/130°F), or 5 minutes per side for medium. Transfer the steak to a wooden cutting board, rest for 5 minutes, then dice into uniform 1cm (1/2-inch) cubes, and toss with the remaining 2 tablespoons of lime juice.
Warm tortillas, melt cheese
Reduce the oven temperature to 180°C (350°F). Lay all 4 large flour tortillas flat on a clean work surface. Divide the 180 grams of shredded Monterey Jack cheese evenly down the center of each tortilla. Stack the tortillas on a parchment-lined baking sheet and warm in the oven for 3 minutes, until the cheese is fully melted and the tortillas are soft and pliable with no crisp edges.
Layer core savory fillings
Remove the warm tortillas from the oven. Down the center of each cheese-topped tortilla, add an equal 100-gram portion of crispy fries, 110 grams of diced seasoned steak, 50 grams (1/4 cup) of drained pico de gallo, and 20 grams (1 tablespoon) of diced white onion. Press the fillings lightly to compact them into a neat 10cm (4-inch) wide log down the tortilla center, leaving a 5cm (2-inch) clear border on the top and bottom edges of each tortilla for folding.
Add toppings, fold burritos
Top each stack of fillings with 40 grams (2.5 tablespoons) of guacamole, 30 grams (2 tablespoons) of sour cream, and 5 grams (1 tablespoon) of chopped fresh cilantro. To fold: tuck the short top and bottom tortilla edges over the ends of the filling log, then roll one long side tightly over the fillings, pressing firmly to seal as you roll to form a tight, closed burrito with no loose gaps for fillings to escape.
Sear burritos to serve
Heat a dry, large skillet over medium heat to 175°C (350°F). Place each folded burrito seam-side down in the skillet, cooking for 1.5 minutes per side, until the tortilla develops light golden crisp spots and the seam is fully sealed shut. Remove burritos from the skillet, let them rest for 2 minutes to allow fillings to set, then slice in half on the diagonal to serve.
Tips
2.Avoid overstuffing tortillas: leave a 5cm (2-inch) clear border on the short edges to roll a tight burrito that won’t spill fillings while cooking or eating.
3.For authentic San Diego-style crunch, swap baked fries for fries deep-fried at 190°C (375°F) for 4 minutes, which stay crisp longer against creamy fillings.
OMG this is SO good! I’ve been chasing that perfect SoCal burrito since I moved from San Diego to Seattle 3 years ago, and this recipe nailed it. The crispy french fries inside? Total game changer, just like the spots I used to hit after surfing. My roommate already asked me to make these for our football watch party this weekend.
Made these for my kids’ dinner last night and they all went back for seconds! I swapped the regular sour cream for Greek yogurt to cut a little calories and nobody even noticed. Super easy to throw together on a busy weeknight, and I wrapped the extra burritos in foil to freeze for quick lunches this week. 10/10 will be on our regular rotation.
Took these on a day hike up Camelback Mountain last weekend and they were the perfect post-hike fuel. Hearty, packed with flavor, and didn’t get all squished in my pack even after a few hours of hiking. I added a little extra hot sauce per my preference and it was chef’s kiss.
As a New Yorker who was very skeptical of a burrito with FRIES inside, I have to eat my words. This slapped. I made it for my potluck at work and even my most annoying coworker asked for the recipe. Only note: I used a little extra guac because you can never have too much guac, tbh.
Eh, I thought this was just okay? I make burritos on my flattop grill all the time, and I felt like the seasoning on the carne asada was a little bland for my taste. Ended up adding a bunch of extra cumin and chili powder to kick it up. Maybe it’s just because I’m used to Texas-style burritos, which are way more heavily seasoned?
I made this vegan by swapping the carne asada for marinated portobello strips, using vegan cheese and sour cream, and it turned out AMAZING. Even my meat-eating boyfriend said he preferred my vegan version to the takeout burritos we usually get. The crispy fries make all the difference, fr.
First time ever making a burrito at home that didn’t fall apart when I took a bite! The tip about warming the tortilla before stuffing it was such a game changer, I used to skip that step and end up with filling everywhere. Loaded it up with pico, guac, cheese, sour cream, carne asada, fries, the whole shebang. So messy, so worth it.
Made these for taco Tuesday last night instead of our usual hard shell tacos, and my family went wild. The kids loved dipping their burrito bites in extra queso, which I thought was a genius move on their part. Cook time was exactly 35 minutes like the recipe said, which is perfect for our chaotic weeknight schedule.
Made a big batch of these for our tailgate before the Buccaneers game last Sunday, and they were gone in 10 minutes. People kept coming back asking if I had more. Super easy to make in bulk, wrap in foil, and keep warm in a cooler until kickoff. Will absolutely be making these for every tailgate this season.
Good, but I wish there was an option for chicken instead of carne asada? I don’t eat red meat, so I subbed grilled chicken and it worked fine, but would love a seasoned chicken version of this recipe specifically. The fries inside are such a fun touch, though, I’ll never go back to burritos without fries now.
Finally, a California burrito recipe that doesn’t skimp on the fries! I can’t tell you how many recipes I’ve tried that only add like 3 fries per burrito, that’s criminal. These taste exactly like the ones I’d get from the hole-in-the-wall spot down the street from my high school in San Diego. Total nostalgia trip, 10/10.
Me and my partner made these for date night last night, and we had a blast building our own burritos with a little topping bar. We set out guac, pico, pickled jalapeños, hot sauce, lime wedges, all the fixings. Only mishap was I overstuffed my first burrito and it split open, but that just meant I got to eat the filling that fell out with chips, no complaints.
Super easy recipe, great for beginner cooks! I’ve been teaching my little cousin how to cook, and this was the perfect first recipe for him to tackle — minimal prep, simple steps, hard to mess up. He was so proud of himself when he made a burrito that didn’t leak, it was adorable.
Great high-calorie, high-protein meal for after my long runs. I add extra carne asada and a scoop of rice to bump up the carbs and protein, and it keeps me full for hours. Way better than wasting money on takeout burritos that are half rice and skimp on the meat. Easy to customize to hit my macro goals too.
Made these for my family’s beach vacation rental last week, and even the picky eaters in the group loved them. We made them on the condo’s little griddle on the balcony, ate them on the patio while watching the sunset. Can’t beat a good, filling meal that doesn’t require a ton of fancy equipment or cleanup.