Authentic California Burrito Recipe (San Diego Style)

If you've ever been lucky enough to visit San Diego and order an Authentic California Burrito then you know it's unlike any other burrito. Instead of the traditional rice and beans, it's a warm tortilla stuffed with crispy french fries, juicy carne asada, guacamole, shredded cheese, salsa and sour cream.

After years of making restaurant style burritos and grilling carne asada, this is the most requested burrito at my house when it comes to Mexican inspired dinners, next to Crunchwrap Supremes. This mega burrito is packed with layers of flavor from cotija fries to roasted jalapeno sour cream!

California Burrito Recipe At A Glance

What Makes A California Burrito A California Burrito?

California Burritos are thought to have originated in southern California, in La Jolla, San Diego, where you can find these burritos in taco shops and food trucks alike. These local taco shops have swapped rice and beans for crispy french fries, resulting in the beloved hearty burrito that's packed with texture.

Unlike traditional carne asada burritos, California Burritos almost always include:

• Carne Asada
• French Fries
• Guacamole
• Sour Cream
• Cheese
• Salsa

Sometimes local shop owners add pico de gallo, but the french fries are the hallmark ingredient that defines it. I often sub leftover Chipotle Carne Asada in when I have leftovers.

Why You'll Love This California Burrito Recipe

• Better than takeout
• Restaurant quality steak that can also be used for Steak Nachos.
• Layered texture with crispy fries

Recipe Ingredients

• Skirt Steak - Skirt steak is the preferred choice for that classic taqueria carne asada flavor. It's rich, grills up quickly, is tender and juicy. Flank steak can work for this recipe too as a second option.
• Large Tortillas - You're looking for a 12"-14" tortilla to make a proper burrito. Smaller tortillas rip easier and make more of a breakfast size burrito.
• Chef Merito Seasoning - Chef Merito Carne Asada Seasoning is my go-to when making carne asada. It packs that authentic carne asada flavor.
• French Fries - Lamb Weston Colossal Crisp Regular Cut Fries or McCain Classic Cut Fries are my two store bought choices. Both brands have crispy crunchy fries that are well seasoned.
• Sour Cream - Using a full fat sour cream will give you the most flavor, so that's my preference.
• Salsa - Use your favorite store-bought salsa or homemade. A few of my favorites are a homemade salsa roja, chimichurri or store-bought Chipotle Salsa Cremosa.
• Lime Juice - Using fresh lime juice makes a world of difference with a subtle fresh lime flavor that packs a punch over bottled lime juice that can be too harsh.
• Cotija Cheese - You'll find cotija cheese in the refrigerated Mexican section at your local grocer. It's somewhat similar to a grated parmesan and it coats the crispy fries perfectly. It makes a great addition to Dorito Taco Salad too.
• Taco Seasoning - Store-bought taco seasoning or homemade taco seasoning both work well.

See recipe card below for a full list of ingredients and measurements.

How To Make California Burrito Recipe (San Diego Style)

Step 1: Preheat oven to 425°F then roast onions + jalapenos on a parchment lined sheet tray for 25 minutes. Place the roasted veggies into a food processor along with the garlic, lime and salt. Blend until almost smooth. Stir jalapeno mixture into sour cream in a mixing bowl.

Step 2: Peel and seed avocados then mash together with the lime juice and salt in a mixing bowl. Stir in red onion, tomato, garlic and cilantro and set aside. Add serrano peppers to make it spicy guacamole.

Step 3: Bake fries in a single layer on a baking sheet for the suggested time on the package directions. Toss fries in taco seasoning and cotija cheese when done.

Step 4: I've been using Chef Merito's the last 10 years after a friends mom's cookout.

Step 5: Cut raw steak into small cubes, about ¼ inch thick. Season steak then heat your skillet over medium-high heat. Drizzle a small amount of olive oil into the hot skillet. Cook steak to desired doneness then remove from heat and allow to rest 5 minutes.

Step 6: Heat tortillas in a skillet over low-medium heat with non stick cooking spray or a drizzle of olive oil until warm and pliable. About 10 seconds per side. Place tortilla on a flat surface. Layer the ingredients in the center of the tortilla starting with the cheese. Then add guacamole, sour cream, salsa, steak and finally fries. Fold in both sides of the tortilla then grab the end closest to you and roll it up away from you.

Chef's Notes

How you layer your burrito matters. Layer in this order for best results with melty cheese and to avoid sogginess:

• Cheese
• Guacamole
• Sour Cream
• Salsa
• Steak
• Fries

• Fill the burritos full, but not so full you can hardly wrap it.
• After years of making hundreds of burritos and wraps I've learned not to add your sauces to the top. Adding sauce last before rolling usually ends up in a mess with half your sauce on the cutting board and no longer in the burrito.
• One of my favorite restaurant tricks I learned years ago is to give your burrito a light sear on the seam after rolling it. This will help seal the burrito and avoid a leaky mess.
• These fries pair perfectly with a homemade Cheesy Gordita Crunch!

Why Fries Belong In A California Burrito

French fries belong in a California Burrito for several reasons. Let me break it down for you.

• Perfect carb swap for rice and beans
• Texture contrast. Crispy fries, creamy guac, chewy steak, soft tortilla
• Crispy fries absorb the juices from the steak, guac and salsa
• Fries were originally added to provide a low cost high calorie surfer meal on the ocean

Authentic California Burrito Recipe FAQs

Steak Recipes You'll Love

Have you tried this recipe? Share it with me! Tag @inkristaskitchen on Instagram & Facebook and leave a star⭐⭐⭐⭐⭐review below! Sign up for our Newsletter to follow along with new recipes & news!

📖Recipe

Authentic California Burrito Recipe {San Diego Style}

Krista Stechman

Carne asada burritos with seasoned french fries, guacamole, salsa, jalapeno sour cream and shredded cheese

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course dinner

Cuisine american, mexican

Servings 4 people

Calories 1449 kcal

Equipment

• ▢
  1 large skillet
• ▢
  1 cutting board
• ▢
  1 sharp knife
• ▢
  1 set of mixing bowls small and medium
• ▢
  1 food processor

Ingredients

  

1x2x3x

Jalapeno Sour Cream

• ▢ 2 jalapenos fresh, stems off
• ▢ ½ yellow onion medium dice
• ▢ 1 drizzle olive oil
• ▢ 1 clove garlic
• ▢ 2 tablespoon lime juice
• ▢ ½ tsp kosher salt
• ▢ 1 cup sour cream

Guacamole

• ▢ 3 avocados peeled and pitted
• ▢ 1½ tablespoon lime juice
• ▢ 1 teaspoon kosher salt
• ▢ 3 tablespoon red onion find dice
• ▢ ½ cup roma tomato small dice
• ▢ 2 cloves garlic minced
• ▢ ¼ cup cilantro rough chop

Mexican Street Fries

• ▢ 14 oz french fries
• ▢ 3 tablespoon cotija cheese
• ▢ 1 tablespoon taco seasoning

Carne Asada

• ▢ 2 lbs skirt steak cut into ¼ inch cubes
• ▢ 2 tablespoon chef merito steak & meat seasoning chef merito steak & meat seasoning

Tortillas

• ▢ 4 burrito shells large - extra large

Toppings

• ▢ 1 cup pepper jack cheese shredded
• ▢ 1 cup sharp cheddar shredded
• ▢ 1 cup salsa store bought or homemade

Instructions

 

Making the Jalapeno Sour Cream

• Preheat the oven to 425°F then line 2 sheet trays with parchment paper
• Put the jalapenos and onions on one tray, drizzle with olive oil and add a pinch of salt. Roast them for 20-25 minutes
• Remove them from the oven and blend them in the food processor with the garlic, lime juice and salt
• Stir that mixture into the sour cream and set aside

Making the Guacamole

• Mash the avocados, lime and salt together in a medium bowl with a fork
• Add the red onion, tomato, garlic and cilantro. Mix well and set aside

Baking the Fries

• Add the fries to the other sheet tray and bake according to package instructions
• Remove them from the oven then add cotija and taco seasoning

Making the Carne Asada

• Heat a large skillet over medium-high heat. Add a drizzle of olive oil
• Season the steak and add it to the pan, leaving it untouched for 2 minutes. Stir and cook steak to desired doneness

Building the Burritos

• Warm the tortillas in a large skillet over low-medium heat with non-stick cooking spray just until pliable. About 10 seconds
• Spread the burrito shells out over a flat surface with room to work
• Layer the ingredients in the center of the tortilla starting with the cheese
• Add the sour cream and guacamole
• Top the guacamole with salsa then add the steak and fries
• Fold both sides of the tortilla in then start rolling with the side that is closest to you and roll it away from you to form a burrito. Make sure to keep the edges tucked in during rolling so the ingredients don't fall out
• Serve immediately

Notes

• Warm your tortilla before filling and rolling them so they don't rip. I heat a skillet over low - medium heat, spray the skillet with non-stick cooking spray then warm each side so that they're pliable
• If you're not able to find skirt steak then you can use flank steak or ribeye. Ground beef is not recommended for this California style burrito
• Make sure your skillet is very hot before adding the skirt steak. This will give you a nice sear and flavor on the meat
• Let meat rest 5-10 minutes before slicing. Slice against the grain at an angle.
• After rolling my burritos, I like to give them a little sear at the seam to help hold them together. This is totally optional

Nutrition

Calories: 1449kcalCarbohydrates: 88gProtein: 78gFat: 91gSaturated Fat: 34gPolyunsaturated Fat: 7gMonounsaturated Fat: 40gTrans Fat: 1gCholesterol: 242mgSodium: 2959mgPotassium: 2349mgFiber: 19gSugar: 10gVitamin A: 1970IUVitamin C: 42mgCalcium: 714mgIron: 10mg

Tried this recipe?Let us know how it was!