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A California Burrito Recipe wrap cut in half showing steak, fries, cheese, sour cream, and fresh toppings.
Maryam

California Burrito

The ultimate San Diego-style burrito packed with carne asada, crispy french fries, and all the fixings for a handheld feast.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Californian, Mexican-American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lb flank or skirt steak thinly sliced against the grain
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp vegetable oil for cooking
For the Fries and Assembly
  • 1 lb frozen french fries crinkle cut or straight
  • 4 large flour tortillas burrito size, warmed
  • 1 cup shredded cheddar cheese or Mexican blend
  • 0.5 cup sour cream
  • 0.5 cup guacamole store-bought or homemade
  • 0.5 cup pico de gallo drained well

Equipment

  • Large Skillet or Griddle
  • Baking Sheet
  • Tongs

Method
 

Prep and Cook the Fries
  1. Bake fries according to package directions until deeply golden and crisp, about 20-25 minutes at 425°F. Season lightly with salt while hot and keep warm.
Season and Cook the Steak
  1. Pat steak dry and season both sides with garlic powder, salt, and pepper. Let sit at room temperature for 10 minutes.
  2. Heat oil in a large skillet over high heat until smoking. Working in batches, sear steak 2-3 minutes per side for medium-rare, letting it develop a deep crust. Rest 5 minutes, then chop into bite-sized pieces.
Assemble the Burritos
  1. Warm tortillas directly over a gas flame or in a dry skillet until pliable with light char spots, about 15 seconds per side.
  2. Lay each tortilla flat. Sprinkle 1/4 cup cheese down the center, leaving 2 inches at each end. Top with a quarter of the steak, a generous handful of fries, 2 tablespoons sour cream, 2 tablespoons guacamole, and 2 tablespoons pico de gallo.
  3. Fold the bottom edge up and over the filling, tuck in the sides, then roll tightly from bottom to top. Serve immediately while hot and crispy.

Notes

For extra authenticity, use fresh-cut fries fried until crispy - they hold up better than frozen. If your tortilla tears while rolling, warm it longer next time; pliability is everything. These do not keep well, so assemble just before eating.