The California Burrito is a San Diego original—packed with juicy carne asada, crispy french fries, melted cheese, sour cream, and guacamole, all wrapped in a warm flour tortilla. It’s a hearty, indulgent, and uniquely delicious twist on the classic burrito.
Instructions
Marinate the Carne Asada
In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Add steak and coat well. Marinate for 15 to 30 minutes (or up to 4 hours).
Cook the Carne Asada
Heat a cast iron skillet or grill over high heat. Cook steak for 4 to 5 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly against the grain.
Prepare the Fries
Cook french fries according to package instructions until crispy.
Warm the Tortillas
Heat tortillas in a dry skillet or microwave until warm and pliable.
Assemble the Burrito
Lay a warm tortilla flat. Layer carne asada, french fries, cheese, sour cream, guacamole, and pico de gallo in the center, leaving space on the sides.
Fold and Roll
Fold the sides inward, then fold the bottom edge over the filling. Roll tightly to close.
Serve
Slice in half (optional) and serve with salsa and lime wedges.
Pro-Tips for Picture-Perfect California Burrito
- Warm the Tortilla: Prevents tearing during rolling.
- Don’t Overfill: Too many fillings make rolling difficult.
- Use Crispy Fries: Soggy fries ruin the texture.
- Slice Against the Grain: Ensures tender carne asada.
- Serve Immediately: Best hot and fresh.
This California Burrito is hearty, indulgent, and packed with flavor—a true West Coast classic.
