California Burrito Recipe {with Carne Asada}
Carne asada burritos with seasoned french fries, guacamole, salsa, jalapeno sour cream and shredded cheese
Servings: 4 people
Calories: 1449kcal
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 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'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
- Let meat rest 5-10 minutes before slicing. Slice against the grain at an angle.
- Make sure your skillet is very hot before adding the skirt steak. This will give you a nice sear and flavor on the meat
Nutrition
Calories: 1449kcal | Carbohydrates: 88g | Protein: 78g | Fat: 91g | Saturated Fat: 34g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 2959mg | Potassium: 2349mg | Fiber: 19g | Sugar: 10g | Vitamin A: 1970IU | Vitamin C: 42mg | Calcium: 714mg | Iron: 10mg
