The first bite of this California Burrito Recipe is about to blow your mind! Seasoned carne asada, Mexican street fries, salsa, jalapeno sour cream, a blend of cheeses and my favorite creamy guacamole recipe. YUM!!
What more could you ask for? These are the best burritos if you're craving Mexican food. The best part is definitely the seasoned fries.
This great California Burrito will immediately become a family favorite! Check out Cheesy Gordita Crunch recipe and Steak Nachos for another fun family favorite dinner.
What is a California Burrito?
Never seen a recipe for California Burrito? You're not alone! This french fry stuffed burrito style originated in southern California, in La Jolla, San Diego, where you can find it in taco shops and food trucks alike.
The french fries or potatoes in this burrito replace rice and beans as the starch. The fries in this particular California Burrito recipe have a blend of taco seasoning and cotija cheese.
If you love carne asada in this Cali burrito then you'll love my Chipotle Carne Asada Recipe! We make carne asada burritos on repeat all summer.
Jump to:
- What is a California Burrito?
- Recipe Ingredients
- How to make this California Burrito recipe
- Frequently Asked Questions
- Tips for California Burrito Recipe
- Best sides to serve with this California Burrito Recipe
- Storage & Freezing
- Additional toppings to add
- Variations & Substitutions
- Please leave a rating and/or review
- California Burrito Recipe {with Carne Asada}
Recipe Ingredients
- Large Tortillas - Use a large to extra large flour tortilla for California Burritos.
- Skirt Steak - Skirt steak is a flavorful cut perfect for carne asada.
- Carne Asada Seasoning - Okay listen, I am obsessed with this seasoning. Chef Merito Steak and Meat Seasoning is the best for the ultimate California burrito recipe. I also use this in my carne asada marinade.
- French Fries - Store bought or homemade.
- Sour Cream - Full-fat tastes best.
- Jalapeno - Use fresh jalapenos.
- Onion - Yellow or white onion is fine
- Garlic - Fresh cloves of garlic are best here
- Lime Juice - Lime goes into the sour cream mix
- Olive Oil - You'll need a small amount of olive oil for the roasted veggies and the skirt steak
- Salsa - Store bought or homemade salsa works just fine.
- Avocado - Ripe and soft to the touch but not mushy. Try using spicy guacamole if you like extra heat!
- Red Onion - I prefer red but yellow onion can be used here as well.
- Tomato - Garden tomatoes when in season, otherwise vine ripened.
- Cilantro - Fresh cilantro.
- Kosher Salt - I use Diamond Crystal Kosher Salt. Your salt choice makes a difference.
- Sharp Cheddar - You can use any shredded cheddar cheese you like, but I prefer sharp.
- Pepper Jack Cheese - This California Burrito recipe has a blend of pepper jack and cheddar cheese for a little extra spice.
- Cotija Cheese - This is a Mexican cheese that can be found in your local grocery store.
- Taco Seasoning - Store bought or homemade is fine.
How to make this California Burrito recipe
First, preheat the oven to 425°F. Place the jalapeno and onion on a sheet tray, drizzle with oil, sprinkle with salt then roast for 20-25 minutes.
Place the roasted veggies into a food processor along with the garlic, lime and salt. Blend until almost smooth. Stir the jalapeno mixture into the sour cream in a medium sized bowl.
Peel and seed the avocados then mash them together with the lime juice and salt in a medium bowl. Add the red onion, tomato, garlic and cilantro. Mix well and set aside.
Bake the fries in a single layer on a baking sheet for the suggested time on the package directions. Sprinkle with taco seasoning and cotija cheese when done.
While the fries are cooking, make the carne asada. Cut the raw steak into small cubes, about ¼ inch thick. Season the steak then heat your skillet over medium-high heat. Drizzle a small amount of olive oil into the hot skillet. Cook the steak to desired doneness then remove from heat.
Heat the tortillas in a skillet over low-medium heat with non stick cooking spray until pliable. Just about 10 seconds per side. Place burrito shells on the flat surface. Layer the ingredients in the center of the tortilla starting with the guacamole. Then add the sour cream, cheese then fries. Top the fries with salsa then add the steak. Fold in both sides of the tortilla then grab the end closest to you and roll it up away from you.
This recipe for California Burrito is one of my favorite burritos! I hope you and your family can enjoy them as much as we do.
Next time you're on the west coast, near the San Diego area, don't forget to grab a California Burrito! But for now, you can enjoy them in the comfort of your own home.
Frequently Asked Questions
A large to extra large flour tortilla is best for this California Burrito recipe. You won't be able to fit everything in a smaller shell. A large to extra large tortilla should be 10"-12". Mission burrito shells are a popular brand near me.
Flour shells work much better than corn when making burritos. They hold together much better.
This California Burrito Recipe calls for skirt steak but you can also use flank steak. Those are the two most popular steak options for carne asada.
If you're unable to find either of those then ribeye would be my next choice. It's flavorful and had a lot of marbling. It would make a delicious, tender and juicy option.
One thing to keep in mind when using skirt or flank steak is to cut against the grain when slicing. This particular recipe calls for small cubes of steak cut while raw.
You can also cook the flank or skirt while it's whole but then will need to slice against the grain to keep it tender.
Slicing against the grain means slicing in the opposite direction that the muscle fibers run.
A California Burrito is similar to other burritos, but the main variant is the addition of potatoes. Most commonly, fries. This burrito is packed with carne asada steak, french fries, guacamole, jalapeno sour cream, cheeses and salsa.
Undoubtedly, one of the most delicious burritos you will ever eat. It's extremely satisfying and filling.
Tips for California Burrito Recipe
- Warm tortilla before filling and rolling them so they don't rip. I just 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.
- If you like things spicy then grab your favorite hot sauce.
- This can be made into a vegetarian option by leaving out the steak. Still very delicious.
- If you're not fond of sharp cheddar and pepper jack then any blend can be used. I often see people use a Mexican cheese blend.
- For this California Burrito recipe I prefer to pre-cut my steak into small pieces while raw then season and blend. If you prefer to cut the steak after it's cooked, that is fine, just remember to let it rest for 5-10 minutes after cooking. Also remember to cut the steak against the grain in thin slices to keep it tender.
- Make sure your skillet is very hot before adding the skirt steak. This will give you a nice sear and flavor on the meat.
- The jalapeno sour cream can be made up to 3 days ahead of time.
Best sides to serve with this California Burrito Recipe
- Mexican Street Fries - Make extra fries with the taco seasoning and cotija cheese and serve as a side
- Summer Fruit Salad - I love a light fruit salad with a heavier meal.
- Refried Beans - Beans go well with this burrito.
- Mexican Rice - Rice is a great side for this burrito recipe.
- Elote - One of my favorite veggie sides to go with Mexican inspired food.
Storage & Freezing
Ideally you'd want to eat this California Burrito recipe as soon as it's made and not have leftovers. Leftover burritos don't hold up well in the fridge.
Fortunately though, you can freeze them. Then pull them out for dinner or a snack whenever you're ready. I recommend leaving the guacamole and sour cream off if you intend the freeze the burritos.
To freeze them, make sure they're fully cooled, then wrap them tightly in plastic wrap a couple times. Next, wrap them tightly in foil.
Place the burritos on a sheet tray and into the freezer for an hour or two. You want to freeze them first like this before stacking to make sure they don't smash each other.
Remove them from the freezer and place them in a plastic bag. Place them back into the freezer for up to 2 months.
Reheating the frozen burritos
When you're ready to eat the California Burritos then remove them from the plastic bag and all the wrapping. Heat them in the oven at 350°F for about 30 minutes.
You can also reheat them in the microwave for about 4 minutes but they will be a little soggier. Crisp them up in the oven at 425°F for a couple minutes after microwaving them.
Additional toppings to add
- Jalapenos - Spice it up!
- Hot Sauce - Add your favorite hot sauce.
- Cilantro - Cilantro lover? Add an extra handful.
- Fresh Pico de Gallo - Pico de gallo can be used instead of or in addition to the salsa.
- Scrambled Eggs - Add scrambled eggs and make it a breakfast burrito!
Variations & Substitutions
- Skip the tortilla! Make Carne Asada Fries. Use all the same ingredients minus the burrito and make a plate of loaded fries.
- Use regular sour cream or Greek yogurt instead of jalapeno sour cream.
- Use any blend of shredded cheese you like.
- Try corn tortillas instead of a flour tortilla shell to make this recipe into gluten free tacos.
- Flank steak works well for California Burritos too if you're not able to find skirt steak.
Please leave a rating and/or review
If you make this California Burrito Recipe please leave me a star rating and/or review at the bottom of this blog post! It really means so much and I love to hear feedback.
Sign up for my newsletter if you'd like to receive all of the latest and greatest recipes in your inbox as soon as they're published!
Follow along on Instagram, Tiktok and Pinterest!
California Burrito Recipe {with Carne Asada}
Equipment
- 1 large skillet
- 1 sharp knife
- 1 set of mixing bowls small and medium
Ingredients
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 guacamole
- Add the sour cream, then cheese then fries
- Top the fries with salsa then add the steak
- 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 just 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
- If you like things spicy then grab your favorite hot sauce. I always have lots of hot sauce on hand for every meal
- This can be made into a vegetarian option by leaving out the steak. Still very delicious
- If you're not fond of sharp cheddar and pepper jack then any blend can be used. I often see people use a Mexican cheese blend. It's personal preference
- For this California Burrito recipe I prefer to pre-cut my steak into small pieces while raw then season and blend. If you prefer to cut the steak after it's cooked that is fine just remember to let it rest for 5-10 minutes after cooking. Also remember to cut the steak against the grain in thin slices to keep it tender
- Make sure your skillet is very hot before adding the skirt steak. This will give you a nice sear and flavor on the meat
- The jalapeno sour cream can be made up to 3 days ahead of time
Krista
We make these weekly. The kids are as in love with them as we are!
Tammy Cruse
I can't wait to try this!
admin
Hope you love it!