Description
The California Burrito is a hearty and flavorful Mexican-inspired wrap featuring marinated and seared steak, crispy French fries, cheddar cheese, pico de gallo, guacamole, and sour cream, all wrapped in a warm flour tortilla. Perfect for a satisfying lunch or dinner, this burrito combines juicy protein, creamy textures, and fresh flavors with a hint of zest from lime and a touch of spice.
Ingredients
Scale
Marinade
- ¼ cup fresh lime juice (from 2 limes)
- 3 cloves garlic, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
Main Ingredients
- 1 pound steak (your favorite cut)
- 2 tablespoons vegetable oil
- 4 large flour tortillas
- 2 cups cooked French fries
- 1 cup freshly shredded cheddar cheese
- 1 cup pico de gallo
- 1 cup guacamole
- ¼ cup sour cream or Mexican crema
Optional Garnishes
- Chopped fresh cilantro
- Hot sauce
Instructions
- Marinate: Combine lime juice, chopped garlic, kosher salt, ground cumin, and freshly ground black pepper in a Ziplock bag. Add the steak and ensure it is evenly coated with the marinade. Seal the bag and refrigerate for 1 hour to enhance flavor.
- Cook the Steak: Heat vegetable oil in a skillet over high heat until it begins to lightly smoke. Remove the steak from the marinade and pat dry. Cook the steak approximately 2 minutes per side for medium-rare (135°F internal temperature). Remove the steak when it is about 10°F below your target doneness, and let it rest for 3-5 minutes to allow juices to redistribute. Then, slice thinly against the grain.
- Warm the Tortillas: While the steak is resting, warm the flour tortillas in a dry skillet over medium heat until soft and pliable, which should take about 30 seconds to 1 minute per side.
- Assemble the Burritos: Lay out the warmed tortillas and evenly distribute sliced steak, cooked French fries, shredded cheddar cheese, pico de gallo, and guacamole among them. Add a dollop of sour cream or Mexican crema on top if desired.
- Roll the Burritos: Optionally sprinkle chopped fresh cilantro and drizzle hot sauce over the fillings. Fold the sides of the tortilla inward over the filling, then roll tightly to secure the burrito.
- Grill for Crispiness (Optional): For a crispy exterior, place the rolled burritos seam-side down in a hot skillet. Grill each side until golden brown and crispy, about 1-2 minutes per side.
- Serve: Serve the burritos hot with additional hot sauce on the side if desired, making for a flavorful and satisfying meal.
Notes
- Use your favorite cut of steak such as flank, skirt, or sirloin for best results.
- The French fries can be homemade or store-bought; crispy fries add great texture contrast.
- Marinating the steak for at least one hour helps tenderize and infuse flavor.
- Resting the steak after cooking ensures it’s juicy and tender.
- Warming the tortillas makes them easier to roll and less likely to tear.
- Grilling the burrito after rolling adds a delightful crunch but can be skipped if you prefer a softer wrap.
- Adjust seasoning and hot sauce to suit your taste preferences.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
Keywords: California Burrito, steak burrito, Mexican burrito, steak, French fries, guacamole, pico de gallo, quick Mexican meal
