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
Units
Scale
- 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