California Burrito
Loaded tortilla with carne asada
Every time we make this California burrito, it takes us back to our trip through California.
We had been on the road all day, from rugged coastal roads to the warm inland areas, and by late afternoon we arrived in San Diego with quite an appetite. Erik’s sister had recommended a small place that she said served the best burritos in the city. She was right. The first bite was so good that we thought, we have to remember this one. Not just because we were hungry, but because the flavors were perfect for that moment. We’ve been fans of the California burrito ever since.
What exactly is a California burrito?
The California burrito isn’t a classic Mexican burrito, but more of a cross between Mexican street food and American road trip food. It originated in San Diego, close to the Mexican border. Local surfers love it as a hearty meal after a day in the water. What makes this burrito special is the combination of grilled beef (carne asada) and crispy French fries. So there’s no rice or beans. Instead, it’s the surprising addition of French fries that makes it unique and incredibly delicious.
The secret is in the carne asada
The star of this burrito is without a doubt the carne asada. We use flank steak, marinated in a fresh, flavorful mixture of citrus and garlic. Think lime, orange, and lemon juice mixed with olive oil, a tablespoon of vinegar, cumin, salt, finely chopped jalapeño, and garlic.
Let the meat marinate for at least one hour (up to six hours). Then grill it over medium heat for about 7 to 10 minutes per side, until it has nice grill marks. After that, slice it into thin strips. The smell of the meat on the grill alone is irresistible!
French fries in your burrito? Yes, really!
It may sound strange, but trust us: French fries in a burrito are a great addition. They add texture and crunch and make the whole thing nice and filling. We prefer thin French fries, homemade if you like, as long as they’re crispy. Together with the carne asada, they form the hearty base of the burrito. And it’s exactly this combination that gives the burrito its distinctive character: hearty, filling, and deliciously uncomplicated.
The perfect filling
Besides the meat and French fries, there’s even more good stuff in the tortilla: slices of creamy avocado (or guacamole if you feel like going all out), fresh pico de gallo, shredded cheddar, and a spoonful of sour cream. Roll everything tightly in a large tortilla and place it in a baking dish in the oven for a few more minutes.
The result? A burrito with just the right balance of fresh, savory, creamy, and crispy. For us, this isn’t just a recipe, but a memory wrapped in a tortilla. And every bite takes us right back to that sunny day in San Diego!
California Burrito
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This California Burrito is filled with grilled carne asada, crispy French fries, avocado, pico de gallo, cheddar, and sour cream. A San Diego favorite!
Ingredients
- 1.2 lb flank steak
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup olive oil
- 4 large flour tortillas
- 3 cloves garlic
- 1 bag French fries
- 1 avocado
- 1 lime
- 1 orange
- 1 lemon
- 1 green jalapeño pepper
- 1 tablespoon vinegar
- 1 teaspoon ground cumin
- Pico de gallo
Instructions
- Start with the pico de gallo. You can find the recipe here. It takes just 5 to 10 minutes to make.
- Next, make the carne asada. Finely chop 1 green jalapeño (seeds removed) and 3 to 4 cloves garlic. Set aside.
- In a small bowl, whisk together the juice of 1 lime, 1 orange, and 1 lemon with 1/4 cup olive oil, 1 tablespoon vinegar, 1 (heaping) teaspoon ground cumin, and 1 teaspoon salt to make the marinade. Add the chopped garlic and jalapeño and mix well.
- Pour the marinade into a baking dish. Coat the flank steak in the marinade, cover, and refrigerate for at least 1 hour. You can marinate it longer, but no more than 6 hours.
- Heat a grill pan or griddle over medium heat. On our induction cooktop, that’s setting 6 out of 9. Grill the flank steak for about 7 to 10 minutes per side. If you prefer it more well-done, grill it a little longer.
- Meanwhile, preheat the oven to 350 to 400°F and fry the French fries until golden brown.
- Take a flour tortilla and spread it generously with sour cream. Sprinkle with shredded cheddar cheese and add some of the pico de gallo. Add a few slices of avocado as well.
- Cut the grilled carne asada into thin strips and add them to the tortilla along with the French fries.
- Fold the tortilla closed like an envelope (see image above) and place it in a baking dish in the oven for a few more minutes. And there you have it, the best burrito you’ve had in a long time! Serve with extra sour cream.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Frying, Grilling
- Cuisine: American
