California Burrito Recipe with Carne Asada and Fries

California burritos capture the essence of Southern California’s vibrant and varied foodie scene in a delectable little package. Hailing from sunny San Diego, this California-style burrito stands apart with the inclusion of savory carne asada and crispy fries, blended with the richness of cheese and the freshness of guacamole and salsa. My absolute favorite burrito! And, it makes a terrific dinner the whole family can love!

Rather than a typical Mexican burrito, the California burrito offers a cool twist that’s become a regional icon. My love for this dish runs deep, and making a California burrito at home allows for a personal touch, letting you choose the level of spice, the cut of steak, and the exact ingredients to suit your own taste buds.

Key Takeaways

• The California burrito is a San Diego specialty loaded with unique fillings.
• A homemade California burrito recipe allows for customization and personal preference.
• It combines traditional elements and local flair to create a signature Southern California dish.

Ingredients List

When making a flavorful California Burrito, the choice of ingredients really brings this dish to life. Here’s what I typically gather before I start prepping:

Meat

• 1 pound of skirt or flank steak – These cuts offer a tender bite after cooking.
• For the marinade, you’ll need:
  • Juice of 2 limes
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of black pepper
  • 1/4 cup of orange juice
  • 1 tablespoon of brown sugar (this helps caramelize the steak beautifully)

Additional Fillings

• French fries – About 2 cups of frozen fries, baked until golden brown. A mix of salt, garlic powder, and a touch of cayenne pepper adds a nice seasoning.
• Cheese – I grab a good handful of shredded cheddar or Mexican blend cheese, enough to cover the steak generously.
• Homemade guacamole or 1 large mashed avocado – Freshness is key here. Visit Hilda’s Kitchen Blog to integrate the homemade guacamole into your dish.
• Pico de gallo – A fresh salsa made with chopped tomatoes, onions, cilantro, and jalapeños. A generous squirt of lime juice brings it to life.

Wrapping and Extras

• 1 large flour tortilla – It should be burrito-sized to hold all the goodness inside.
• Sour cream – For a creamy texture and slight tanginess.
• Fresh cilantro – A small handful, chopped, for garnishing the burrito.
• Seasoning for fries – Salt and pepper to taste, with optional cayenne pepper for heat.

With these ingredients, we will assemble a burrito that’s not only rich in flavor but also has a variety of textures—from the crispy fries to the succulent steak. The combination of fresh and hearty components is what makes a California Burrito truly special.

Preparation Steps

When making a California burrito, I like to start by getting my carne asada ready. I make sure it’s marinated to perfection; I usually opt for a marinade with garlic powder, cumin, and lime for that tangy, rich flavor. I’ll let the meat marinate in the fridge, ideally overnight, but if I’m short on time, a minimum of 4 hours will suffice. Here’s the breakdown:

Carne Asada Marinade:

• 2 lbs flank or skirt steak
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt & pepper to taste

1. Combine all marinade ingredients in a bowl.
2. Pour over the meat in a sealable container.
3. Refrigerate and let the flavors meld.

When it’s time to cook, I preheat my grill or skillet over medium-high heat. A hot surface is key for that beautiful sear on the meat. I’ll cook the carne asada for about 2-3 minutes per side — or until it reaches my desired level of doneness. After cooking, it’s crucial to let the meat rest before slicing; this keeps it nice and juicy.

While the meat is resting, I warm up the flour tortillas; a microwave or skillet does the job well, making them more pliable for rolling. I add the sliced carne asada, some homemade salsa, freshly chopped onions, and I can’t forget those iconic crispy fries. If I want to include beans, I’ll heat up some refried beans as well.

Burrito Assembly:

• Warm tortilla
• Spread refried beans (optional)
• Layer carne asada slices
• Add crispy fries
• Top with salsa, cheese, and onions

I roll up my burrito tightly, ensuring none of those delicious fillings can escape, then I toast it on the skillet until it’s got a crispy, golden-brown exterior.

I always make sure not to overcrowd the pan – I’m after that perfect crisp on my burrito, not a steamy wrap!

Cooking Instructions

Before I start cooking, I make sure to gather all my ingredients and prep my space. To make a classic California burrito, here’s how I like to do it:

1. Marinate the Meat:
   • Combine lime juice, minced jalapeno, and various seasonings like garlic powder, salt, and pepper in a bowl.
   • I place my steak in the mixture, ensuring it’s well-coated, cover it, and let it marinate in the refrigerator, preferably overnight for deeper flavor.
2. Prepare the Filling:
   • If using an oven, preheat it to 425°F (220°C) for the fries.
   • I spread the fries in a single layer on a baking sheet and bake until they’re golden brown and crispy.
   • For an air fryer, I cook the fries at 400°F (200°C) for a quicker option.
3. Cook the Meat:
   • I heat a skillet or grill over medium-high heat.
   • Once it’s hot, I add my marinated steak, cooking it to my desired doneness—usually about 3-4 minutes per side for medium-rare.
   • After cooking, I let it rest before slicing it thinly against the grain.
4. Assemble the Burrito:
   • I warm a large flour tortilla to make it pliable, either in a microwave or on a skillet.
   • Down the center of the tortilla, I lay down my slices of steak, a handful of crispy fries, and top it with shredded cheese and chopped cilantro.
   • If I’m feeling adventurous, I sometimes substitute the steak for chicken to make a chicken burrito alternative.
5. Roll it up:
   • Folding is key! I fold in the sides and roll the tortilla tightly around the filling.
   • Finally, I’ll place the burrito seam-side down on a hot skillet just to get that perfect, lightly browned exterior. And that’s it—the California burrito is ready to enjoy!

Finishing Touches

When crafting the perfect California burrito, the finishing touches are what make it a delectable masterpiece of Mexican cuisine. I like to ensure every component is fresh and brimming with flavor.

I always start with a warm tortilla. I make sure it’s pliable yet sturdy enough to hold the hearty ingredients. Then, for that homemade touch, I add a dollop of guacamole or a drizzle of avocado crema. The creaminess of the avocados combines beautifully with the savory flavors.

• Toppings:
  • Fresh diced tomatoes
  • Sour cream
  • Shredded cheese
  • Pickled jalapeños

A generous squirt of lime juice is essential; it gives that zesty kick. When it comes to the cheese, I prefer it shredded. It melts better into the warm layers of carne asada and fries.

One of my personal favorite additions is a spoonful of rice and beans. Even though it’s not traditional in a California burrito, it adds a wonderful texture and makes the meal even more substantial. Don’t forget to top it with a spicy or mild salsa according to your taste.

Here’s my simple table for organizing the final touches:

Fresh Ingredients	Savory Enhancements	Zesty Add-ons
Diced tomatoes	Shredded Monterrey Jack cheese	Lime juice
Chopped cilantro	Homemade guacamole	Sliced pickled jalapeños
Green onions	Rice and beans (optional)	Salsa

Remember, when assembling your California burrito, it’s all about layers of flavor and texture. Those finishing touches will make each bite memorable!

Frequently Asked Questions

I’ve gathered some of the most common questions about making California burritos and provided clear, concise answers to help you create this tasty dish.

What are the traditional ingredients in a California burrito?

The classic California burrito has a warm flour tortilla filled with carne asada, crispy fries, shredded cheese, and fresh pico de gallo. Often, you’ll also find guacamole or just plain avocado slices added for creaminess. For a more detailed recipe, all the steps are outlined In Krista’s Kitchen.

How do you make a vegetarian version of a California burrito?

For a vegetarian burrito, I replace the carne asada with grilled veggies or a meat substitute like soy chorizo. Then, I keep the classic components: fries, cheese (or a plant-based cheese), pico de gallo, and guacamole.

What is the simplest way to prepare a California burrito?

The simplest preparation method I suggest is to layer ready-made ingredients. Purchase pre-cooked carne asada, store-bought fries, shredded cheese, and pico de gallo. Then, just assemble, warm up, and enjoy the flavors without much effort.

Which meat is considered the best for making a California burrito?

Carne asada is widely recognized as the best meat for a California burrito because it’s tender, flavorful, and grills beautifully. It’s the traditional choice that I admire for its rich, savory taste.

How do I make a chicken-filled California burrito?

To make a chicken-filled California burrito, I use marinated grilled chicken in place of carne asada. You can season the chicken with a blend of spices, like chili powder and cumin, for a flavorful twist that fits the burrito’s style.

Is sour cream included in an authentic California burrito?

Many people enjoy adding sour cream to their California burrito for an extra layer of richness. It’s not a must, but it’s certainly a personal preference I can appreciate in this versatile dish.